One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
This One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting is a delightful treat that combines the richness of almond flavors with the tartness of raspberries. Perfect for birthdays, celebrations, or just to satisfy your sweet tooth, this cake is not only visually stunning but also incredibly tasty. The light and fluffy texture, complemented by creamy vegan frosting and raspberry jam, makes it a standout option for anyone looking to enjoy a plant-based dessert.
Why You’ll Love This Recipe
- Easy to Make: With just one bowl needed for mixing, preparation is simple and quick.
- Deliciously Rich Flavor: The combination of almond and raspberry creates a unique taste experience that everyone will love.
- Versatile for Occasions: Perfect for birthdays, parties, or even as a sweet treat after dinner.
- Customizable Layers: You can choose to keep it as a two-layer cake if you’re short on time or want a simpler version.
- Dairy-Free Delight: This cake is completely vegan and made with dairy-free ingredients, making it suitable for various dietary needs.
Tools and Preparation
Before diving into this delicious recipe, gather your tools. Having everything ready makes the process smoother and more enjoyable.
Essential Tools and Equipment
- Mixing bowl
- Measuring cups and spoons
- Whisk
- Food processor (for ground almonds)
- Cake pans (two 8-inch pans)
- Cooling rack
- Cake turntable (optional)
- Offset spatula
Importance of Each Tool
- Mixing Bowl: A large bowl allows you to combine all ingredients in one go, simplifying clean-up.
- Food Processor: Perfect for grinding almonds into flour quickly and efficiently.
- Cake Turntable: Makes frosting and decorating much easier, giving you better control over your cake’s appearance.
Ingredients
This soft and buttery 4 layer vegan almond cake is layered with creamy dairy free vegan cream cheese frosting and raspberry jam. Light, fluffy, and a complete showstopper!
- 1 1/2 cups (300 mL) vegan buttermilk, room temperature
- 1 1/2 cup (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 tbsp vanilla extract
- 2 tsp almond extract
- 1 1/3 cups (170 g) almonds, ground into a flour
- 2 1/2 cups (325 g) all-purpose flour (or gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch) (see notes for GF)
- 3 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 cup raspberry jam
- 2 batches vegan cream cheese frosting
- 1 cup raspberries, for decoration
- 1 cup crushed almonds, for decoration
How to Make One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
Step 1: Preheat the Oven
Preheat your oven to 350°F. Line two 8-inch cake pans with parchment paper. Measure out all ingredients beforehand. Use a food processor to pulse the almonds into a rustic flour.
Step 2: Mix Wet Ingredients
In a large mixing bowl:
1. Whisk together the sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract until smooth.
2. Gradually add in the ground almonds along with the all-purpose flour, baking powder, baking soda, and sea salt.
3. Slowly pour in the vegan buttermilk while whisking until just combined.
Step 3: Bake the Cakes
Divide the batter evenly between the two prepared cake pans:
1. Bake in the preheated oven for about 40–42 minutes.
2. Check doneness by inserting a toothpick; it should come out clean when done.
3. Remove from oven and let cool in pans for about 10 minutes before transferring to a cooling rack.
Step 4: Cool and Slice Layers
Once cooled:
– Carefully slice each round cake layer in half horizontally so you have four layers total.
– If preferred, keep it as two layers!
Step 5: Make the Frosting
Prepare your vegan cream cheese frosting while cakes cool completely.
Step 6: Assemble the Cake
On a plate or cake turntable:
1. Place one cake layer down and spread about half cup of cream cheese frosting on top.
2. Create a well in the frosting for raspberry jam; spoon about one-third cup of jam into this space.
3. Repeat layering with remaining cake layers.
Step 7: Final Frosting Touches
After stacking all layers:
– Smooth a crumb coat of frosting around the edges of the entire cake.
– Chill in fridge for about 20 minutes before applying final frosting.
Final Touches
Remove from fridge:
– Frost the remainder of the cake with cream cheese frosting.
– Decorate with fresh raspberries and crushed almonds on top before serving.
Enjoy your beautiful One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting!
How to Serve One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
Serving this delightful One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting can elevate any occasion. Whether it’s a birthday party, a family gathering, or a casual afternoon treat, here are some serving suggestions that will make your cake shine.
For a Festive Celebration
- Decorative Plating: Arrange slices on decorative plates for an appealing presentation.
- Garnish with Fresh Fruits: Add whole raspberries and mint leaves for a fresh touch.
With Hot Beverages
- Coffee Pairing: Serve alongside a rich cup of coffee to enhance the cake’s flavors.
- Herbal Tea: A soothing herbal tea can complement the sweetness of the cake nicely.
For Kids’ Parties
- Fun Decorations: Use colorful sprinkles on top for a fun and festive look.
- Mini Cake Versions: Create mini cakes in cupcake liners for easy serving and eating.
As a Dessert Bar
- Cake Slices: Place slices of cake on a dessert table with other sweet treats.
- DIY Toppings Station: Include toppings like crushed almonds and extra raspberry jam for customization.
How to Perfect One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
To achieve the best version of your One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting, follow these helpful tips.
- Use Room Temperature Ingredients: Ensuring all wet ingredients are at room temperature helps in achieving a smooth batter.
- Sift Dry Ingredients: Sifting flour and baking powder prevents lumps and ensures even mixing.
- Don’t Overmix: Gently combine wet and dry ingredients to keep the cake light and fluffy.
- Cool Completely Before Frosting: Let your cakes cool fully to prevent melting the frosting.
- Chill Your Frosting: If your vegan cream cheese frosting is too soft, chill it before spreading to create cleaner edges.
- Store Properly: Keep leftovers in an airtight container in the fridge for up to five days.
Best Side Dishes for One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
Pairing side dishes with your One Bowl Vegan Almond Raspberry Cake can enhance your dessert experience. Here are some great options.
- Fresh Fruit Salad: A mix of seasonal fruits adds brightness and balances sweetness.
- Coconut Whipped Cream: This dairy-free option offers a creamy texture that complements the cake perfectly.
- Vegan Ice Cream: Serve alongside a scoop of vegan ice cream for an extra indulgent treat.
- Savory Nuts Mix: A small bowl of spiced nuts adds a salty contrast to the sweet cake.
- Chocolate Ganache Dipping Sauce: Drizzle or serve on the side for chocolate lovers looking for an extra layer of flavor.
- Herbed Green Salad: A light salad can cleanse the palate after indulging in rich dessert.
Common Mistakes to Avoid
Making a cake can be tricky, especially when trying to keep it vegan. Here are some common mistakes to avoid for the One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting.
- Not measuring ingredients accurately: Using incorrect measurements can lead to a dense or overly dry cake. Always use a kitchen scale for precision.
- Overmixing the batter: Mixing too much can cause the cake to become tough. Stir until just combined for the best texture.
- Skipping the cooling stage: Removing cakes from pans too soon can result in breakage. Allow your cakes to cool in the pans for at least 10 minutes.
- Using cold ingredients: Cold vegan buttermilk or yogurt can affect how well your batter comes together. Ensure all ingredients are at room temperature before starting.
- Ignoring baking times: Each oven is different. Start checking your cake a few minutes before the suggested time to avoid overbaking.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover cake in an airtight container.
- It will stay fresh for up to 5 days in the fridge.
Freezing One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
- Wrap slices tightly in plastic wrap, then place them in a freezer-safe bag.
- The cake can be frozen for up to 3 months without losing flavor.
Reheating One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
- Oven: Preheat to 350°F and cover with foil; heat for about 10-15 minutes.
- Microwave: Heat individual slices on medium power for about 20-30 seconds.
- Stovetop: Use a skillet on low heat, covered, for about 5-7 minutes until warmed through.
Frequently Asked Questions
Here are some common questions about the One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting.
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with gluten-free 1:1 baking flour plus arrowroot or cornstarch as noted in the recipe.
How should I store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to five days.
What type of vegan butter should I use?
Choose any unsalted vegan butter that you prefer, ensuring it has a good consistency for baking.
Can I use other fruits instead of raspberries?
Absolutely! You can swap raspberries for blueberries or strawberries based on your preference.
Final Thoughts
The One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting is not only delicious but also versatile. This soft and fluffy cake is perfect for celebrations or casual gatherings. Feel free to customize it by adding different fruits or nuts to suit your taste!
One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
- Total Time: 1 hour 2 minutes
- Yield: Serves approximately 12 slices 1x
Description
Indulge in the delightful experience of our One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting. This heavenly dessert beautifully marries the rich, nutty flavor of ground almonds with the tart sweetness of fresh raspberries. The cake’s light and fluffy texture is perfectly complemented by a creamy vegan cream cheese frosting and layers of luscious raspberry jam, making it an excellent choice for birthdays, celebrations, or any occasion that calls for a sweet treat. With easy preparation and simple ingredients, this one-bowl recipe ensures minimal clean-up while delivering maximum flavor. Impress your guests or satisfy your sweet tooth with this elegant plant-based dessert that’s as beautiful as it is delicious.
Ingredients
- 1 1/2 cups vegan buttermilk
- 1 1/2 cups granulated sugar
- 1 cup unsalted vegan butter
- 1 cup dairy-free yogurt
- 2 tbsp vanilla extract
- 2 tsp almond extract
- 1 1/3 cups ground almonds
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 3/4 tsp baking soda
- Sea salt to taste
- Raspberry jam (for filling)
- Vegan cream cheese frosting
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 8-inch cake pans with parchment paper.
- In a large mixing bowl, combine the sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract; whisk until smooth.
- Gradually add the ground almonds, flour, baking powder, baking soda, and sea salt. Mix until combined, then pour in the vegan buttermilk, whisking gently.
- Divide the batter evenly between the prepared pans and bake for about 40–42 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for about 10 minutes before transferring to a cooling rack to cool completely.
- Once cooled, slice each cake layer horizontally if desired for additional layers.
- Assemble by layering frosting and raspberry jam between layers before covering with frosting.
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
