Raspberry Bakewell Cake
By Wallflower Kitchen
VEGAN
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You will need...
Dairy-free milk
Vinegar
Self raising flour
Baking powder
Ground almonds
Superfine white sugar
Sunflower oil
Dairy-free yoghurt
Almond extract
Fresh raspberries
Flaked almonds
Raspberry jam
Confectioners sugar
Wallflower Kitchen
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Mix the flour, baking powder, ground almonds, caster sugar and salt in a large bowl.
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Make a "buttermilk" with the milk and vinegar. Whisk into the dry ingredients. Add the oil, yoghurt and almond extract. Mix until smooth.
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Divide the batter between two greased and lined 8-inch/20cm sandwich cake tins with removable bottoms.
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Dot with the fresh raspberries and scatter the almonds over one of the tins.
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Bake for 30 minutes until golden and firm to the touch. Allow to cool completely in the tins.
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Allow to cool then remove from the tins and spread with a generous amount of jam. Then carefully sandwich the two halves together.
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Slice and serve!
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Get the full recipe in the link below!
Wallflower Kitchen
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