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 perfect for any occasion. Its light and fluffy texture make it an ideal dessert for birthdays, holidays, or just a sweet indulgence. Layered with creamy dairy-free frosting and raspberry jam, this vegan cake is not only delicious but also visually stunning. It’s sure to impress your guests and satisfy your sweet tooth!
Why You’ll Love This Recipe
- Easy to Prepare: With just one bowl required, cleanup is a breeze.
- Rich Flavor: The combination of almond and raspberry offers a unique taste that stands out.
- Vegan-Friendly: This cake caters to those on a plant-based diet without sacrificing flavor.
- Versatile Design: Perfect for decorating for any occasion, making it a showstopper at events.
- Moist Texture: The use of vegan buttermilk ensures that the cake remains soft and buttery.
Tools and Preparation
Before you start baking, gather your tools to ensure a smooth process.
Essential Tools and Equipment
- 8-inch cake pans
- Parchment paper
- Mixing bowls
- Whisk
- Food processor (for ground almonds)
- Cake turntable
Importance of Each Tool
- 8-inch cake pans: These ensure even baking for the perfect layer cake.
- Food processor: Essential for grinding almonds into flour, giving the cake its distinct flavor.
- Mixing bowls: A must-have for combining ingredients without mess.
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 350F. Line two 8-inch cake pans with parchment paper. Measure all ingredients beforehand. Ensure that the almonds are pulsed into a rustic flour using a food processor.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together:
Sugar
Melted vegan butter
Dairy free yogurt
Vanilla extract
Almond extract
Add in the ground almonds, all-purpose flour, baking powder, baking soda, and sea salt. Slowly pour in the vegan buttermilk while whisking until just combined.
Step 3: Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for about 40-42 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool.
Step 4: Cool and Slice the Cakes
Allow the cakes to cool in their pans for about 10 minutes before transferring them to a cooling rack. Once completely cooled, carefully slice each layer in half to create four layers total.
Step 5: Prepare Vegan Cream Cheese Frosting
While cakes cool, prepare your vegan cream cheese frosting according to your favorite recipe or package instructions.
Step 6: Assemble the Cake Layers
Place one cake layer on a plate or cake turntable. Spread about half a cup of frosting on top evenly. Create a well in the center for raspberry jam; fill this with about one-third cup of raspberry jam. Repeat this layering process with remaining layers.
Step 7: Final Touches
After stacking all layers, apply a crumb coat around the sides of the cake with remaining frosting. Chill in the fridge for about 20 minutes. Once chilled, frost the remaining exterior of the cake. Decorate with fresh raspberries and crushed almonds before serving. Enjoy!
How to Serve One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
Serving your One Bowl Vegan Almond Raspberry Cake is a delightful experience that can be enhanced with various accompaniments. Whether it’s a special occasion or a casual gathering, these suggestions will elevate your cake presentation and flavor.
With Fresh Berries
- Raspberries: A handful of fresh raspberries on the side adds a burst of tartness that complements the cake’s sweetness.
- Blueberries: Scatter some blueberries around the plate for a colorful contrast and additional flavor.
Pair with Plant-Based Ice Cream
- Coconut Ice Cream: The creamy texture and subtle coconut flavor pair wonderfully with the almond and raspberry notes in the cake.
- Vanilla Almond Ice Cream: This option enhances the almond flavor while adding a rich creaminess.
Create a Dessert Platter
- Mini Vegan Cookies: Include an assortment of mini cookies for guests who want to try more than one sweet treat.
- Chocolate-Dipped Strawberries: These add elegance and are always a crowd-pleaser.
Add a Drizzle
- Chocolate Sauce: A drizzle of rich chocolate sauce over the cake adds decadence and visual appeal.
- Berry Coulis: A light berry coulis can enhance the fruity flavors of both the cake and frosting.
How to Perfect One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
To ensure your One Bowl Vegan Almond Raspberry Cake turns out perfectly, consider these helpful tips.
- Use Room Temperature Ingredients: Ensuring all ingredients are at room temperature will help them combine smoothly, resulting in a fluffy cake.
- Don’t Overmix Batter: Mixing just until combined will keep your cake light and airy. Overmixing can lead to a dense texture.
- Level Cake Layers: After baking, level off any domed tops for even layers. This helps with stacking and frosting later.
- Chill Before Frosting: Chilling the cake after applying the crumb coat allows the frosting to set, making it easier to achieve a smooth finish.
- Decorate Creatively: Use whole raspberries and crushed almonds on top for an appealing look that invites guests to dig in.
- Store Properly: To keep the cake fresh, store it 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’s a list of excellent options that complement this delicious cake.
- Vegan Fruit Salad: A refreshing mix of seasonal fruits balances out the sweetness of the cake.
- Almond Butter Toasts: Lightly toasted bread topped with almond butter offers a nutty flavor that matches well.
- Coconut Yogurt Parfait: Layer coconut yogurt with granola and berries for added texture and taste.
- Chia Seed Pudding: A creamy pudding made from chia seeds provides a healthy but tasty side option.
- Creamy Avocado Salad: This salad brings in healthy fats and freshness, contrasting nicely with the cake’s richness.
- Lemon Sorbet: A tangy sorbet acts as a palate cleanser between bites of sweet cake.
Common Mistakes to Avoid
When making the One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting, it’s easy to run into common pitfalls. Here are some mistakes to watch out for:
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Skipping the room temperature ingredients: Using cold ingredients can lead to a dense cake. Make sure your vegan butter and dairy-free yogurt are at room temperature.
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Not measuring flour correctly: Overpacking flour can ruin the texture. For best results, spoon flour into your measuring cup and level it off.
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Ignoring cooling time: Cooling the cakes too quickly may cause them to break apart. Allow them to cool in their pans before transferring them.
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Overmixing the batter: Mixing too much can develop gluten, leading to a tough cake. Mix just until combined for a light and fluffy texture.
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Using expired baking powder or soda: This can affect how well your cake rises. Always check expiration dates for optimal results.
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 container.
- The cake can be frozen for up to 3 months.
Reheating One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
- Oven: Preheat to 350°F (175°C) and heat individual slices for about 10-15 minutes.
- Microwave: Heat a slice on high for 15-30 seconds until warm.
- Stovetop: Use a pan over low heat, cover it, and warm each slice for about 5 minutes.
Frequently Asked Questions
Here are some common questions about the One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting:
Can I use other fruits in this cake?
Yes! You can replace raspberries with strawberries or blueberries for a different flavor profile while keeping the same base recipe.
How do I make this gluten-free?
For gluten-free options, substitute all-purpose flour with a gluten-free 1:1 baking flour and add one tablespoon of arrowroot or cornstarch.
How long does it take to make One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting?
The entire process takes about 1 hour and 5 minutes, including preparation and baking time.
Can I prepare this cake ahead of time?
Absolutely! You can bake and frost it a day ahead. Just store it in the fridge until you’re ready to serve.
What’s the best way to decorate this cake?
Top it with fresh raspberries and crushed almonds for a beautiful finish that adds both color and texture.
Final Thoughts
The One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting is not only delightful but also versatile. It makes an impressive dessert for special occasions or just a cozy evening at home. Feel free to customize it by adding different fruits or adjusting the frosting flavors. Enjoy making this exquisite treat!
One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting
- Total Time: 1 hour 2 minutes
- Yield: Serves approximately 12 1x
Description
Indulge in the delightful flavors of our One Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting. This luscious dessert is a perfect combination of soft almond sponge cake, creamy dairy-free frosting, and vibrant raspberry jam. Whether you’re celebrating a birthday or simply treating yourself, this cake is sure to impress with its stunning presentation and mouthwatering taste. With a light and fluffy texture, it’s not only easy to prepare but also caters to plant-based diets without compromising on flavor. Gather your friends and family; this beautiful vegan cake will be the centerpiece of any gathering!
Ingredients
- 1 1/2 cups vegan buttermilk
- 1 1/2 cups granulated sugar
- 1 cup melted 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 substitute)
- 3 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 cup raspberry jam
- Vegan cream cheese frosting (2 batches)
- Fresh raspberries and crushed almonds for decoration
Instructions
- Preheat your oven to 350°F and prepare two 8-inch cake pans with parchment paper.
- In a large bowl, whisk together sugar, melted vegan butter, dairy-free yogurt, vanilla extract, and almond extract until combined.
- Add ground almonds, flour, baking powder, baking soda, and salt. Gradually mix in the vegan buttermilk until just combined.
- Divide the batter between prepared pans and bake for 40-42 minutes or until a toothpick comes out clean.
- Cool in pans for about 10 minutes before transferring to a cooling rack. Slice each layer in half to create four layers.
- Prepare the vegan cream cheese frosting as directed.
- Assemble by layering cake with frosting and raspberry jam. Chill briefly before frosting the exterior. Decorate as desired.
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (approximately 95g)
- Calories: 370
- Sugar: 30g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
