A fluffy vegan almond sponge cake with fresh raspberries, jam and flaked almonds for a classic Bakewell flavour.
This totally scrumptious Raspberry Bakewell Cake, with fresh raspberries, ground almonds and almond extract, is so full of flavour.
Although it looks a little... "rustic", shall we say, it slices like a dream and makes a pretty addition to an afternoon tea table.
🍰Improved Recipe
I originally posted this in 2015 but have since improved the recipe so am sharing again, this time with step-by-step photos and revised ingredients.
I apologise for an error in the previous post and assure anyone returning to this recipe that it has now been triple-tested!
The texture of this recipe is lighter, fluffier and more sponge-like with an easier baking method too.
🛒Ingredients
- Dairy-free milk - unsweetened oat, soy, almond etc.
- Vinegar - This is to mix with the milk to make "buttermilk". White vinegar or apple cider vinegar are suitable.
- Self raising flour - Or plain flour with 2 tsp baking powder. Preferably sifted.
- Baking powder - Extra baking powder. Because when baking without eggs, a little extra raising agent is required.
- Ground almonds - Or almond flour.
- Caster sugar - Or superfine white sugar, suitable for baking.
- Sunflower oil - Or another mild-tasting oil. Melted coconut oil will also work here.
- Dairy-free yoghurt - I used unsweetened plain soy yoghurt but coconut or oat will work too.
- Almond extract and/or vanilla extract
- Fresh raspberries
- Flaked almonds - Raw/un-toasted
- Raspberry jam - You can use seedless if you prefer.
- Confectioner's sugar, to decorate
📋Instructions
Mix the flour, baking powder, ground almonds, caster sugar and salt in a large bowl.
Whisk in the "buttermilk" mixture made with the milk and vinegar.
Add the oil, yoghurt and almond/vanilla extract. Mix until smooth.
Divide the batter between two greased and lined 8-inch/20cm sandwich cake tins with removable bottoms.
Dot with the fresh raspberries.
Top one of the filled tins with the flaked almonds. This will be the top half of the cake.
Bake for 30 minutes until golden and firm to the touch. Allow to cool completely in the tins.
Gently remove from the tins. If using a removable bottom, balance on a jar/tin and slide the sides off.
Place an upside down plate on top and flip over to reveal the underside of the cake layer.
Spread with a generous amount of jam and then carefully sandwich the two halves together.
Slice and serve. Enjoy!
Below is a photo from the old recipe. As you can see, they're very similar in appearance but the new recipe is fluffier and lighter texture-wise.
📹Video
📖 Recipe
Vegan Raspberry Bakewell Cake
A sweet, almond and raspberry cake that tastes like Bakewell! Vegan, dairy-free and eggless recipe.
Ingredients
- 240 ml / 1 cup dairy-free milk
- 1 tbsp white vinegar (or apple cider vinegar)
- 225 g / 7.9 oz / approx 1 ¾ cups self raising flour (or plain flour with 2 tsp baking powder)
- 1 tsp baking powder
- 175 g / 6.1 oz / 1 ¾ cup ground almonds (almond flour)
- 225 g / 7.9 oz / 1 cup caster sugar
- Tiny pinch of salt
- 120 ml / ½ cup sunflower oil
- 120 g / ½ cup dairy-free yoghurt
- ½ tsp almond extract
- ½ tsp vanilla extract
- 150 g / 5 ¼ oz punnet of fresh raspberries
- 4 tbsp flaked almonds
- 6 tbsp raspberry jam
- 2 tbsp confectioner's sugar, to decorate
Instructions
- Preheat oven to 180C / 160C fan / 350F and grease and line 8 inch / 20cm sandwich cake tins.
- Make “buttermilk” by mixing the dairy-free milk with the vinegar and set aside.
- Mix the flour, baking powder, ground almonds, caster sugar and salt in a large bowl
- Gently in the oil, yoghurt, almond and vanilla extract and buttermilk mixture. You should have a thick but runny batter.
- Divide batter between the two tins .Top with the raspberries, and top one of the tins with the flaked almonds (this will be the top of the cake).
- Bake for 30 minutes until golden brown and firm to the touch. Allow to cool in the tins before sandwiching together with the jam, dusting with icing sugar and serving.
- Keep for up to 3 days in an air-tight container or the fridge.
Ella says
FYI, your ad popups make printing a recipe impossible.
I printed the recipe to shop for ingredients and bake at a friends house.
After shopping I realized the ad popups blocked out some of the ingredients.
I understand why you have ads but it doesn't work out for a good experience trying to make your recipes.
Royston says
Really good. Cut sugar by half(my choice) and used buttercream instead of jam.
Will definitely repeat.
Thanks
Ergative says
This was terrific! I made the cake exactly according to the recipe, except it needed an extra ten minutes to match the colour in the pictures, and when it did I took it out and it was perfectly cooked, so thank you for the exhaustive picture instructions to show what it should look like at each stage.
I didn't have raspberry jam, so I used whatever was in the fridge (a combination of strawberry jam and ginger-rhubarb), and it was stunning. I share this with a clear conscious and no fear of r/ididn'thaveeggs because it's just jam, man. Any jam would have been delicious. All jam is delicious. Great recipe.
Since I don't usually cook vegan (this was for a vegan friend) I don't tend to have almond milk or vegan yogurt on hand. I look forward to trying it with real milk and yogurt to see if it comes out just as good. If so, it will enter my regular cycle of delicious easy yummy cakes.