Today I’m sharing a recipe for this totally scrumptious Raspberry Bakewell Cake, with fresh raspberries, ground almonds and almond extract for a classic bakewell flavour.
This cake is the spongiest vegan cake I’ve made yet and I think it’s down to the use of dairy-free yoghurt in the cake mixture. It’s moist without being too heavy and has the most wonderful texture.
Although it looks a little… “rustic”, shall we say, it slices like a dream and makes a pretty addition to an afternoon tea table.
After hearing quite a few people didn’t have luck with this recipe, I am now updating it and have removed it in the mean time. Please check back May for an improved version. Thanks for your patience!