If you love raspberries, almonds and streusel, you will love this simple and moreish almond raspberry cake that is one of my all-time favorite cakes. It's packed with great flavors and I can't wait for you to give this recipe a try.
Like many of my loaf cakes, these take less than 30 minutes to make.
Desserts which are quick and easy, as well as luscious are always a winner and this one is no different.
I often like to nibble on my almond raspberry cake with coffee or tea as it makes a perfect warm drink companion. Of course, it is still equally great on its own.
Some other raspberry treats that you will enjoy include my vegan raspberry filled donuts, vegan raspberry coconut slices, as well as the vegan raspberry muffins which also have a streusel crumble on top. Check them all out!
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Why You Will Love This Cake
- The Flavor Combination - Almonds and raspberries have always been a classic combination for me when baking and this recipe embraces their compatibility with two delicious loaf cakes that are a firm favorite for everybody in our household. Another recipe which utilizes almonds and raspberries to perfection is my vegan almond raspberry nutella bars.
- The Texture - If soft, sweet and crumbly sounds like something that you will enjoy, then I have no doubt about you adoring these cakes. These three elements make this cake so special. There is an amazing balance between them all and neither of them are overpowering. See my vegan cherry crumble cake and vegan cranberry orange cake for a similar creations.
- Easy to Make - This recipe is so simple. All you need to do is make the streusel and the cake batter, pour the batter into the cake tins, sprinkle on the streusel with extra raspberries and bake. So easy and so tasty!
- Allergy Friendly & Plant Based - This vegan almond raspberry cake recipe is fully vegan and dairy free.
Ingredient Notes
- Salted vegan butter - This is one of the main ingredients for the streusel crumble topping along with the all-purpose flour and the brown sugar. The dairy free butter ultimately helps the ingredients to combine. The vegan apple walnut crumble cake is another recipe which uses the same method to make streusel.
- Apple cider vinegar - Without the vinegar the texture of the cakes would be very different. It's so important and when this vital ingredient reacts with the leavening agents, it creates a beautiful, airy texture.
- Canola oil - This is the same as rapeseed oil. The name of it simply depends on where you live in the world. It makes the cakes gorgeously moist. I highly recommend that you use this kind of oil every time you make this recipe.
- Maple syrup - This natural sweetener gives the cakes a little extra kick. I love to add even more of this to the cake batter during the fall season, as well as spices such as, cinnamon and nutmeg.
- Fresh raspberries - Raspberries are the star of the show in this recipe, as they are inside the batter and used as a topping. They're one of my favorite berries and were also used with great effect in my vegan lemon raspberry cake recipe.
- Flaked almonds - These will also be used as a topping. I much prefer almond flakes, as opposed to chopped whole almonds as I find them much easier to eat without them getting stick in your teeth! I also find them much tastier!
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- For those of you who don't like raspberries, feel free use a different kind of berry for this recipe. Blueberries and blackberries are also super refreshing, as well as being delicious. Dried fruits such as sultanas and dried cranberries are also amazing choices. Choose what you love the most!
- If you prefer cakes on the sweeter side, you can also make a glaze topping, instead of making the streusel topping. Both options are delectable and I regularly alternate between them. In order to make a glaze simply mix together powdered sugar and water until you reach your desired consistency. More powdered sugar and less water will produce a thick glaze like in my vegan maple pecan cake and less powdered sugar and more water will produce a runny one like in my vegan strawberry chocolate chip cake.
How To Make Vegan Almond Raspberry Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Combine the streusel ingredients in a bowl.
2: Create the streusel 'crumbs'.
3: Grease the cake tins with vegan butter.
4: Make the vegan buttermilk.
5: Combine the dry ingredients in a bowl.
6: Add the wet ingredients to the mixture.
7: Fold the dry into the wet.
8: Pour the cake batter into the prepared tins.
9: Sprinkle almonds, raspberries and the streusel onto the batter. Bake.
10: Let the cakes cool.
Expert Tips
Don't use frozen raspberries - Use fresh raspberries instead of frozen raspberries, as these will cause the cake to become soggy and far too wet.
Avoid over-mixing the cake batter - Over-mixing the cake batter 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.
Recipe FAQs
This issue is often caused by adding too much flour to the cake batter. You can avoid this problem by carefully measuring out all of your cake ingredients at the correct ratios. A dry almond cake can also be caused by not having enough of the fats.
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.
There are three reasons which could be the cause of this. The gluten inside the cake batter may be over-worked due to over-mixing, the oven temperature may have been wrong or you may be using a poor vegan egg replacer.
Store this cake in the fridge or at room temperature for 3 days in an airtight container.
The great thing about this recipe is that the cake can be stored inside the fridge and at room temperature, depending on your space and preferences
Yes you can. Please sheets of parchment paper in between the slices and place into a storage container for up to 3 months.
More Raspberry Baking Recipes
If you tried this Almond Raspberry Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Easy Almond Raspberry Cake
Ingredients
Streusel topping:
- 30 g all-purpose flour
- 25 g brown sugar
- 1.5 Tablespoons salted vegan butter softened
Almond Raspberry Cake:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 200 g all-purpose flour sifted
- 150 g granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml canola oil rapeseed
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
- 120 g fresh raspberries
- 20 g flaked almonds
Garnish:
- Powdered sugar (sifted) (optional, to taste)
Instructions
Preparation:
- Preheat the 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 almond raspberry 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 center 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.
Video
Notes
- Use fresh raspberries instead of frozen raspberries, as these will cause the cake to become soggy and far too wet.
- Over-mixing the cake batter 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.
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.