If you’re craving a show-stopping dessert that’s as simple to whip up as it is delightful to bite into, look no further than this One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting Recipe. This cake is a perfect harmony of nutty almond richness, sweet and tart raspberry jam, and creamy vegan cream cheese frosting, all made effortlessly in one bowl. The blend of flavors and textures delivers a moist, tender crumb with a luscious frosting that will have you and your guests asking for seconds. Whether you’re baking for a special occasion or just treating yourself, this recipe is a sparkling example of how plant-based baking can be both accessible and utterly delicious.
Ingredients You’ll Need
Simple, wholesome ingredients come together in this recipe to create an unforgettable cake. Each one plays a key role, from giving structure and moisture to adding flavor and that beautiful color contrast that makes this cake so inviting.
- Vegan buttermilk: Provides moisture and a subtle tang that helps activate the leavening for a tender crumb.
- Granulated sugar: Sweetens the cake perfectly while contributing to the golden color.
- Unsalted vegan butter: Adds richness and keeps the cake moist.
- Dairy-free yogurt: Enhances the cake’s moisture and gives a slight tang to balance the sweetness.
- Vanilla extract: Brings warmth and depth to the flavor profile.
- Almond extract: Imparts a lovely nutty aroma that pairs beautifully with the raspberries.
- Ground almonds: Give the crumb a delicate texture and intensified almond flavor.
- All-purpose flour (or gluten-free alternative): The base that holds everything together.
- Baking powder and baking soda: Work in tandem to make the cake rise perfectly fluffy.
- Sea salt: Enhances all the other flavors without being overpowering.
- Raspberry jam: Adds juicy tartness that contrasts wonderfully with the almond sweetness.
- Vegan cream cheese frosting: Creamy and tangy, this frosting is the ultimate finish for this cake.
How to Make One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting Recipe
Step 1: Prep Your Pans and Oven
Start by heating your oven to 350°F (175°C). Prepare two 8-inch cake pans by lining the bottoms with parchment paper—this helps the cakes release easily after baking and keeps their shape perfectly intact.
Step 2: Mix the Wet Ingredients
In your trusty large bowl, whisk together the granulated sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract until silky smooth. This mixture forms the flavorful, moist foundation of your cake batter.
Step 3: Add the Dry Ingredients
Next, stir in the ground almonds, flour, baking powder, baking soda, and sea salt. Mixing these well ensures an even distribution of leavening agents and flavors, setting you up for an even rise and crumb.
Step 4: Incorporate the Vegan Buttermilk
Slowly pour in the vegan buttermilk while stirring gently. This step creates a luscious, pourable batter that combines all elements into a harmonious blend ready for baking.
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared pans. Pop them in the oven and bake for 40 to 42 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean, revealing a perfectly baked cake inside.
Step 6: Cool the Cakes
After baking, let the cakes rest in the pans for about ten minutes. Then transfer them carefully to a wire cooling rack so they can cool completely. This step prevents the frosting from melting later on.
Step 7: Slice Into Layers
Once fully cooled, slice each cake layer in half horizontally with a serrated knife. This gives you four thinner layers to build a beautifully layered, moist cake stacked with jam and frosting.
Step 8: Assemble with Frosting and Raspberry Jam
Begin layering by spreading vegan cream cheese frosting and raspberry jam generously between each cake layer. Finally, cover the outside of the entire cake with frosting for that irresistible creamy finish that everyone will love.
How to Serve One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting Recipe
Garnishes
To elevate your presentation, top the cake with fresh raspberries and a sprinkle of toasted sliced almonds. These add a fresh burst of flavor and a satisfying crunch, making every bite even more delightful.
Side Dishes
Pair this almond raspberry cake with light, fruity accompaniments like a mixed berry salad or a scoop of vegan vanilla ice cream. The cool, creamy sides balance the cake’s sweetness perfectly and round out the dessert experience.
Creative Ways to Present
For a charming twist, try serving slices on pastel plates with a dusting of powdered sugar or drizzle a raspberry coulis around the cake on the plate. This adds a pop of color and a professional touch that’s perfect for celebrations.
Make Ahead and Storage
Storing Leftovers
This One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting Recipe keeps wonderfully in an airtight container in the refrigerator for up to 4 days. Keeping it chilled preserves the frosting’s creaminess and the cake’s moist texture.
Freezing
You can freeze leftover cake slices wrapped tightly in plastic wrap and then aluminum foil for up to 2 months. Thaw them in the refrigerator overnight before serving to enjoy the cake just as fresh.
Reheating
If you want to enjoy the cake slightly warmed, bring individual slices to room temperature, then warm gently in a low oven (about 275°F) for 10 minutes. Avoid microwaving as it may alter the frosting texture.
FAQs
Can I use frozen raspberries instead of raspberry jam?
While fresh or frozen raspberries can be used, raspberry jam gives a smoother, more consistent layer that holds the cake together nicely. If using frozen raspberries, be sure to cook them down into a thick sauce first.
Is there a gluten-free option for this cake?
Absolutely! Simply substitute the all-purpose flour with a gluten-free blend of your choice. The ground almonds add richness and texture, helping keep the cake moist even without traditional flour.
What can I use instead of vegan cream cheese frosting?
You can try a simple coconut whipped cream or a vegan buttercream if you prefer something lighter or easier to make, though the tanginess of cream cheese frosting really makes this cake shine.
How do I ensure the cake layers don’t dry out?
Be sure to measure your flour accurately, don’t overbake, and always cool your cake layers completely before frosting. Wrapping layers tightly in plastic wrap if storing will also keep them moist.
Can I make this cake nut-free?
The ground almonds are key to this recipe’s flavor and texture, but for a nut-free version you could try finely ground oat flour or sunflower seed flour instead. Keep in mind it may change the taste slightly.
Final Thoughts
Baking the One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting Recipe is a truly rewarding experience that brings a perfect blend of simplicity and elegance to your kitchen. Each step is easy to follow, and the result is a cake that looks stunning and tastes like it took hours to craft. I wholeheartedly encourage you to try this recipe for your next dessert adventure—after the first bite, I’m sure it will become a beloved favorite for you too!
Print
One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting is a moist and flavorful plant-based cake featuring ground almonds and raspberry jam layered with luscious vegan cream cheese frosting. Perfect for celebrations or a delightful dessert, it combines nutty almond flavor with the sweet tang of raspberries, all made with wholesome vegan ingredients in a simple one-bowl preparation.
Ingredients
Cake 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 (or gluten-free alternative)
- 3 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 cup raspberry jam
Frosting
- Vegan cream cheese frosting for layering and coating
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper to prevent sticking and ensure easy cake removal.
- Mix wet ingredients: In a large bowl, whisk together the sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract until the mixture is smooth and well combined.
- Add dry ingredients: Stir in the ground almonds, all-purpose flour, baking powder, baking soda, and sea salt until the batter is just combined and there are no large lumps.
- Incorporate vegan buttermilk: Gradually mix in the vegan buttermilk until the batter is fully integrated and smooth, achieving a cohesive consistency.
- Divide batter and bake: Evenly divide the batter between the prepared cake pans. Bake for 40-42 minutes or until a toothpick inserted in the center comes out clean, indicating that the cakes are baked through.
- Cool the cakes: Let the cakes cool in their pans for about 10 minutes to slightly set, then transfer them to a wire rack to cool completely for best texture and ease of frosting.
- Slice layers: Once cooled, carefully slice each cake layer in half horizontally to create four thinner layers for better layering.
- Assemble the cake: Layer the cake by spreading vegan cream cheese frosting and raspberry jam between each cake layer, then finish by frosting the outside of the assembled cake evenly.
Notes
- Use dairy-free yogurt and vegan butter to keep this recipe fully vegan.
- Ground almonds add moisture and a rich nutty flavor; do not substitute with whole nuts.
- If gluten-free, use a certified gluten-free all-purpose flour blend.
- Ensure the cakes are completely cool before slicing and frosting to avoid melting the frosting.
- For extra fresh flavor, consider adding fresh raspberries between layers if desired.
