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.
Vegan Raspberry Bakewell Cake
- Seedless raspberry jam
- Icing sugar
- Flaked almonds
Preheat oven to 170c. Grease and line an 8 inch cake tin.
Add the lemon juice to the almond milk and leave it to curdle for a few minutes.
Mix the flour and ground almonds together in a large bowl.
In a separate bowl, cream the dairy-free butter and sugar together until fluffy. Add in the milk and lemon mixture, yoghurt and vanilla and mix again.
Add the wet mixture to the dry mixture, a little bit at a time, mixing until just combined.
In another bowl, stir the 1 tbsp flour with the raspberries to soak up any excess moisture. Gently fold the raspberries into the cake mixture.
Pour the batter into the tin and bake for 40-45 minutes. Leave to cool in the tin for 10 minutes before transferring to a cooling tray.
To decorate, carefully cut the cake in half, horizontally, to create two sides. Spread with the raspberry jam and place back together.
Top with icing sugar and flaked almonds. Keep refrigerated for up to 4 days.