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.
Recipe featured in my cookbook ‘Wallflower Kitchen‘ – Get your copy now!
📹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.
Sowmya says
Nice recipe:
1. Can i use whole wheat flour here instead of self rising flour ? along with the Almond flour ?
2. can i make it with normal 2% milk and normal yogurt? instead of dairy free?
Will the above changes cause change to the other ingredients? if so, please let me know the proportions and changes respectively.
Carrie says
Wow! This is a fabulous recipe..almondy, slightly sticky and very yummy. I made with doves farm gluten free self raising flour. Very successful and had enough mixture left over to make a few muffin type individual cakes which got better with airtight storage for a few days. Thank you!
Aimee says
Hooray! That’s so great to know it worked well with the gluten-free flour. Delighted you enjoyed it Carrie :)
Mia says
Hi for the new recipe, are the measurements the same as for the old recipe?
I cant seem to find the exact amounts of each ingredient.
Aimee says
Hi Mia, can you not see the recipe at all? It’s at the bottom of the post or you can use the jump to recipe button. Here is a quick link: https://wallflowerkitchen.com/vegan-raspberry-bakewell-cake/#mv-creation-206-jtr
All the ingredient amounts are there. I’ve checked on my end and it’s showing fine but let me know if you still have problems.
Lindsay says
I tried this recipe last year and it came out perfectly! I did cut the proportions in half, so maybe that made a difference. Looking forward to seeing the new and improved recipe!
Aimee says
So happy to hear that Lindsay, thank you :) Sorry it’s taking so long to get round to updating it again!
Lucy zoeftig says
Tried this today but gluten free, really easy and very tasty.
Aimee says
Oh I’m so glad you enjoyed it, thanks Lucy! Which gluten-free flour did you use? I must try it gluten-free next time :-)