Name: One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 42 min
Total time: 1 h 2 min
Cuisine: Vegan
Ingredients: 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); 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

Description

Indulge in the delightful One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting, a perfect dessert for any celebration or casual gathering. This stunning four-layer cake features soft, buttery almond layers, tangy raspberry jam, and creamy vegan cream cheese frosting. Not only is it visually captivating with its vibrant colors, but it’s also incredibly easy to make, requiring just one bowl for minimal cleanup. Whether you’re hosting a birthday party, wedding, or simply treating yourself, this cake is sure to impress with its light and fluffy texture. Enjoy the rich flavors without any dairy—making it suitable for plant-based diets.

Ingredients

Scale

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)
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

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Instructions

Preheat your oven to 350°F and prepare two 8-inch cake pans with parchment paper.
In a large bowl, whisk together granulated sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract until smooth.
Gradually add ground almonds, flour, baking powder, baking soda, and sea salt; mix until just combined.
Divide the batter between the prepared pans and bake for 40–42 minutes or until a toothpick comes out clean.
Cool the cakes for 10 minutes before transferring them to a rack to cool completely.
Slice each layer in half to create four layers total and frost with prepared vegan cream cheese frosting and raspberry jam between layers.

Prep Time: 20 minutes
Cook Time: 42 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 slice - approx. 100g
Calories: 320
Sugar: 25g
Sodium: 200mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg