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.
Shashi at RunninSrilankan says
I simply love almond extract - the smell, the flavor - just makes me swoon - as does this gorgeous cake!
Emma | Fork and good says
Love GBBO, love the british drama of it all. Am intrigued by your recipe, it makes me wish i had a food printer...
Cady | Wild Heart of Life says
Yes Aimee! Just yesterday afternoon I was on an all-out internet search for a good vegan sponge cake recipe! You are the answer to my prayers. Also my boyf is a raspberry fiend so I will definitely be whippin' one of these up. Looks gorgeous :)
June @ How to Philosophize with Cake says
I ought to watch a little of the Great British Bake-off, I've heard so many good things about it! And I guess a show about baking can't be bad :) This cake looks awesome, love that it is vegan!!
Hilary Powell says
I used the chickpea water whisked up to make Canadian gingerbread a recipe passed down to me from my aunty Margaret. It has been a huge success. It was used during the second world war by the English Wi. Though Im not sure how they got the syup or treacle! Aunty Margaret may have been confused!