One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting

Key Features:

Cake Overview:

This one bowl vegan almond raspberry cake with cream cheese frosting combines the rich aroma of almonds with the refreshing fruitiness of raspberries, creating a moist and fluffy cake.

Perfect for birthday celebrations, parties, or as a sweet treat.

This vegan cake is easy to make, beautifully presented, and sure to impress your guests, while also being an environmentally friendly choice.

Features:

Quick and Easy: Made in a single bowl, reducing cleanup.

Versatile: Suitable for all occasions, from casual gatherings to formal events.

Allergy-Friendly: Dairy-free and egg-free, suitable for those with dietary restrictions.

Visually Stunning: The four-layer structure and vibrant colors are highly appealing.

Unique Flavor: The perfect combination of almonds and raspberries delivers an exceptional taste experience.

Ingredients:

1 1/2 cups (300 ml) vegan buttermilk, room temperature

1 1/2 cups (300 g) granulated sugar

1 cup (225 g) unsalted vegan butter, melted and cooled to room temperature

1 cup (240 g) dairy-free yogurt, room temperature

2 tablespoons vanilla extract

2 teaspoons almond extract

1 1/3 cups (170 g) almond flour

2 1/2 cups (325 g) all-purpose flour (or gluten-free 1:1 baking flour + 1 tablespoon arrowroot powder or cornstarch)

3 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon sea salt

1 cup raspberry jam

2 batches vegan cream cheese frosting

1 cup raspberries, for garnish

1 cup chopped almonds, for garnish

Instructions:

Preheat oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper.

Combine the wet ingredients until smooth, including sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract.

Add the dry ingredients, such as almond flour, all-purpose flour, baking powder, baking soda, and sea salt. Slowly pour in the vegan terminal granules, stirring until just combined.

Distribute the batter evenly into the molds and bake for approximately 40-42 minutes, or until a toothpick inserted comes out clean.

Let the cake cool in the molds for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, if making a four-layer cake, slice each layer horizontally.

Prepare the vegan cream cheese frosting.

Assemble the cake, spreading frosting and raspberry jam between each layer.

Spread a thin layer of frosting as the base, refrigerate for 20 minutes, then spread the remaining frosting and decorate with fresh raspberries and chopped almonds.

Serving suggestion:

As a dessert platter: Arrange slices of cake with fresh fruit, nuts, and cookies.

Serves best with vegan ice cream: Enjoy with a scoop of dairy-free vanilla or raspberry ice cream.

Add fresh berries: Garnish each cake slice with fresh raspberry or strawberry slices for a refreshing touch.

Drizzle with chocolate sauce: Lightly drizzle each cake slice with vegan chocolate sauce for added richness.

Pair with herbal tea or coffee: Pair with herbal tea or coffee for the perfect afternoon tea.

Garnish with mint leaves: Garnish with fresh mint leaves for a beautiful presentation and a refreshing contrast.

Tips for making:

Use room temperature ingredients to ensure a smooth batter and even cake rise.

Weigh the flour correctly to avoid using too much and making the cake layers too dense.

Do not overmix the batter, as this will make the cake too firm.

Use a toothpick to check if the cake is baked through.

Let the cake cool completely before applying the frosting to prevent it from melting.

Patience is key when stacking cake layers and applying frosting for a better presentation.

Storage and heating guidelines:

Refrigerate: Store in an airtight container for up to 5 days.

Freezing: Wrap each layer of cake tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months.

Frequently Asked Questions:

Can I make a gluten-free cake? Yes, use gluten-free 1:1 baking flour and add 1 tablespoon of arrowroot powder or cornstarch instead of all-purpose flour.

How to store leftover cake: Store leftover cake slices in an airtight container in the refrigerator for up to 5 days.

Can I use other fruits? Absolutely! Try using strawberries or blueberries instead of raspberries to create different flavor combinations.

Best way to spread the frosting: Use a turntable and spread the frosting evenly. Spreading a base layer helps keep it neat.

Final Review: This single-bowl vegan almond raspberry cake with cream cheese frosting is not only delicious but also incredibly versatile. You can choose different jams or add nuts as decorations according to your personal preference. This cake is ideal for celebrations or family gatherings. Enjoy making this delightful vegan dessert!