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
- 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.
Combine the streusel ingredients in a bowl.
Create the streusel 'crumbs'.
Grease the cake tins with vegan butter.
Make the vegan buttermilk.
Combine the dry ingredients in a bowl.
Add the wet ingredients to the bowl.
Fold the dry into the wet.
Pour the cake batter into the tins.
Sprinkle almonds, raspberries and the streusel onto the batter. Bake.
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
Easy Vegan Almond Raspberry Cake
- 30 g all-purpose flour
- 25 g brown sugar
- 1.5 Tablespoons salted vegan butter softened
- 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
- Powdered sugar (sifted) (optional, to taste)
- 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.