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.
- 180 ml unsweetened almond milk
- 2 tbsp lemon juice
- 200 g self-raising flour + 1 tbsp for berries
- 75 g ground almonds
- 250 g dairy-free butter, I used Vitalite
- 250 g caster sugar
- 240 ml dairy-free yoghurt, I used soy
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 225 g fresh raspberries
- 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.