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    Home » Recipes » Baking Recipes

    Published: Nov 15, 2022 · Modified: Jul 6, 2023 by DJ · This post may contain affiliate links · 3 Comments

    Easy Vegan Almond Raspberry Cake

    Jump to Recipe Print Recipe

    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!

    Prefer To Watch Instead?

    Ingredients For This Recipe

    A shot of all the ingredients needed for my vegan almond raspberry cake.
    • 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
    An overhead shot of a loaf of my vegan almond raspberry cake. Powdered sugar has been sprinkled on top and the streusel is golden brown.

    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.

    The streusel ingredients inside a small, grey bowl.

    Step Two

    Create the streusel 'crumbs'.

    The streusel is crumbly and the ingredients have been fully combined.

    Step Three

    Grease the cake tins with vegan butter.

    The two cake tins have been greased.

    Step Four

    Make the vegan buttermilk.

    The vegan buttermilk curdling inside a large jug.

    Step Five

    Combine the dry ingredients in a bowl.

    The dry cake ingredients inside a large pyrex bowl.

    Step Six

    Add the wet ingredients to the bowl.

    The wet ingredients including the raspberries have been added to the mixture.

    Step Seven

    Fold the dry into the wet.

    The dry and wet ingredients have been folded together.

    Step Eight

    Pour the cake batter into the tins.

    The cake batter has been into the tins.

    Step Nine

    Sprinkle almonds, raspberries and the streusel onto the batter. Bake.

    Streusel, extra raspberries and almonds have been sprinkled on top of the cakes.

    Step Ten

    Let the cakes cool.

    The cakes have been baked. They are golden brown.

    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.

    A whole, golden brown loaf of my almond raspberry cake.

    Frequently Asked Questions

    Why is my almond raspberry cake crumbly?

    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.

    A single slice of cake on a brown rimmed plate. There are lots of raspberries inside the cake as well as on top.

    More Raspberry Recipes

    Vegan Raspberry Filled Donuts

    Vegan Raspberry Coconut Slices

    An overhead shot of a full loaf of my vegan almond raspberry cake. Powdered sugar sprinkled on top.

    Easy Vegan Almond Raspberry Cake

    This vegan almond raspberry cake is so fluffy. It's topped with flaked almonds and a crumbly streusel. Serve warm and enjoy. 
    5 from 2 votes
    Print Pin Rate
    Course: Bakes
    Cuisine: Almond Raspberry Cake
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 1 Cake
    Author: DJ

    Ingredients

    Streusel topping:

    • 30 g all-purpose flour
    • 25 g brown sugar
    • 1.5 Tablespoons salted vegan butter softened

    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 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. 
    Tried this Recipe? Tag Me Today!Mention @vegan_treats_blogger or tag #vegantreatsblogger!

    More Vegan Baking Recipes

    • A large slice of vegan orange poppy seed cake. It is filled with white buttercream and topped with chocolate.
      Vegan Orange Poppy Seed Cake with Chocolate Ganache
    • A moist slice of vegan flourless almond cake on a white plate. It is covered with melted chocolate and almonds.
      Vegan Flourless Almond Chocolate Cake (Gluten Free)
    • A large slice of vegan strawberry lemon cake on a white plate. It is filled and topped with strawberry jelly and lemon buttercream frosting.
      Vegan Strawberry Lemon Layer Cake
    • A close up of one of my vegan blueberry cream cheese muffins which is topped with a thin glaze drizzle.
      Vegan Blueberry Cream Cheese Muffins with Streusel Crumble

    Reader Interactions

    Comments

    1. Eli Marsh says

      January 17, 2023 at 12:37 pm

      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?

      Reply
      • Vegan Treats Blogger says

        January 20, 2023 at 11:58 am

        Oh yes! Sorry. I've always called it streusel.

        Reply
    2. Toni says

      November 17, 2022 at 3:49 pm

      5 stars
      This tasted amazing. I think I might add even more streusel next time. Thank you so much.

      Reply

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    Recipe Rating




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