Delicious Soft Loaf Cakes
If you love raspberries, almonds and streusel, you will love this simple vegan almond raspberry cake. I think you will love it!
My vegan raspberry muffins also have streusel on top. Check them out!
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Ingredients For This Recipe
- All-purpose flour
- Brown sugar
- Salted vegan butter
- Soy milk
- Apple cider vinegar
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Canola oil - this is the same as rapeseed oil
- Vanilla extract
- Maple syrup - gives the cake a little extra sweetness
- Fresh raspberries - for the batter and the topping
- Flaked almonds - for the topping
How To Make Vegan Almond Raspberry Cake
Step By Step Instructions
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
Step One
Combine the streusel ingredients in a bowl.
Step Two
Create the streusel 'crumbs'.
Step Three
Grease the cake tins with vegan butter.
Step Four
Make the vegan buttermilk.
Step Five
Combine the dry ingredients in a bowl.
Step Six
Add the wet ingredients to the bowl.
Step Seven
Fold the dry into the wet.
Step Eight
Pour the cake batter into the tins.
Step Nine
Sprinkle almonds, raspberries and the streusel onto the batter. Bake.
Step Ten
Let the cakes cool.
Tips For Making Almond Raspberry Cake
Don't use frozen raspberries
Use fresh raspberries instead. Frozen raspberries will cause the cake to become soggy and far too wet.
Avoid over mixing the cake batter
This will result in you having dense cakes. When making the cake batter, fold the dry ingredients into the wet ingredients. Keep mixing the batter to a minimum. This way your cakes will be light and fluffy.
Frequently Asked Questions
The cake batter may have risen too quickly due to the oven temperature being too high. This makes the cake dry and therefore it will crumble.
How To Store My Vegan Almond Raspberry Cake
Store this cake in the fridge or at room temperature for 3 days in an airtight container.
More Raspberry Recipes
Vegan Raspberry Coconut Slices
Print
Easy Vegan Almond Raspberry Cake
- Total Time: 30 minutes
- Yield: 1 Cake 1x
- Diet: Vegan
Description
This vegan almond raspberry cake is so fluffy. It's topped with flaked almonds and a crumbly streusel. Serve warm and enjoy.
Ingredients
Streusel topping:
- 30g all-purpose flour
- 25g brown sugar
- 1.5 Tablespoons salted vegan butter (softened)
Cake:
- 200ml soy milk
- 1 teaspoon apple cider vinegar
- 200g all-purpose flour (sifted)
- 150g granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50ml canola oil (rapeseed)
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
- 120g fresh raspberries
- 20g flaked almonds
Garnish:
- Powdered sugar, (sifted) (optional, to taste)
Instructions
Preparation:
- Preheat your oven to 177 Celsius (350F).
- Grease two 20cm x 10cm loaf cake tins with cold vegan butter. Set aside.
Make the streusel:
- In a small bowl, mix the flour and brown sugar.
- Now, press the vegan butter into the flour and sugar with the bottom of a fork until it is crumbly like breadcrumbs. You can use your hands if you prefer. Cover and place the streusel into the fridge until you need it.
Make the cake:
- Mix the apple cider vinegar and the soy milk. This will create your vegan buttermilk. Set the buttermilk aside for 7-8 minutes to curdle. Measure out the other ingredients for the recipe while you wait.
- Add the flour, sugar, baking powder, baking soda and salt to a mixing bowl and combine.
- Pour in the soy milk. It should have curdled. Also add the canola oil, vanilla extract, maple syrup and most of the raspberries. Save some for the top. Gently fold the dry ingredients into the wet without mixing too much. Keep folding until the flour pockets are gone.
- Equally, pour your cake batter into the two cake tins. Sprinkle the almonds and the last few raspberries on top of them both along with the streusel.
- Bake in the centre of the oven for 20 minutes. A skewer will come out of the cake clean when it is ready.
- Allow the two baked cake halves to cool in their tins for 15 minutes. After that, transfer them over to a cooling rack to cool completely.
- Sift some powdered sugar on top to garnish and enjoy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bakes
- Method: Baking
- Cuisine: Almond Raspberry Cake
Nutrition
- Serving Size: 1 Slice
- Calories: 239
- Sugar: 25.6 g
- Sodium: 260.7 mg
- Fat: 6.8 g
- Carbohydrates: 42.7 g
- Protein: 3 g
- Cholesterol: 3.8 mg
Keywords: almond raspberry cake, vegan almond cake, vegan raspberry cake, vegan baking, vegan cakes, vegan desserts
Eli Marsh says
Can I assume that what you are calling struesel is in fact
a crumble topping....seems like you have the similar ingredients to a crumble mix?
Vegan Treats Blogger says
Oh yes! Sorry. I've always called it streusel.
Toni says
This tasted amazing. I think I might add even more streusel next time. Thank you so much.
★★★★★