Vegan Raspberry Almond Cake Recipe

If you’re searching for a showstopper dessert that truly delights the senses, look no further than this Vegan Raspberry Almond Cake. With its light, fluffy almond sponge, a beautifully tangy raspberry compote nestled between the layers, and a silky vegan buttercream that ties everything together, this cake is a celebration of both flavor and elegance. Each bite is a harmonious balance of sweet and tart, with the fragrant aroma of almond extract making it utterly irresistible. Whether you’re marking a special occasion or simply craving a sophisticated slice of joy, this Vegan Raspberry Almond Cake will win your heart (and taste buds) over effortlessly.

Ingredients You’ll Need

Simple ingredients can create the most extraordinary dishes, and this recipe is no exception. Each component plays a vital role in crafting the perfect balance of flavor, texture, and color that makes this Vegan Raspberry Almond Cake unforgettable.

• 1½ cups almond flour: Provides a moist, nutty base that gives the cake its tender crumb and depth of flavor.
• 1 cup all-purpose flour: Adds structure and lightness to keep the sponge airy and soft.
• ¾ cup sugar: Sweetens the cake just right without overpowering the natural tartness of the raspberries.
• 1 teaspoon baking powder: Essential for helping the cake rise to fluffy perfection.
• ½ cup almond milk: Keeps everything vegan while contributing a subtle nutty undertone.
• ⅓ cup coconut oil: Adds moisture and richness, making the crumb wonderfully tender.
• 1 teaspoon almond extract: Boosts the almond flavor and adds a fragrant note that shines through each slice.
• 1 cup raspberries (for the filling): Brings vibrant color and a fresh, tart contrast to the sweet cake layers.
• 1 tablespoon maple syrup: Sweetens the raspberry filling naturally, enhancing its fruity brightness.
• 1 teaspoon cornstarch: Thickens the raspberry compote so it holds beautifully between the layers.
• ½ cup vegan butter (for frosting): Creates a lush, creamy base for the frosting with perfect consistency.
• 2 cups powdered sugar: Sweetens and smooths the frosting for that classic buttery finish.
• 1 tablespoon raspberry purée: Adds color and a subtle fruitiness, tying the frosting to the cake’s raspberry theme.

How to Make Vegan Raspberry Almond Cake

Step 1: Prepare the Almond Sponge

Begin by preheating your oven to 175°C. In a large mixing bowl, whisk together the almond flour, all-purpose flour, sugar, and baking powder. These dry ingredients form the base of your cake, ensuring it rises perfectly. Then, pour in the almond milk, melted coconut oil, and almond extract. Stir gently until the batter is smooth and just combined; you want to keep the texture light and airy. Pour the batter evenly into two greased or lined round cake pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool completely on a wire rack – patience here makes frosting much easier!

Step 2: Create the Raspberry Filling

While your cakes cool, start your raspberry filling. In a small saucepan, combine the fresh raspberries, maple syrup, and cornstarch. Cook over medium heat, stirring gently until the mixture thickens into a luscious compote. This filling adds a pop of tangy sweetness that balances the almond sponge perfectly and adds gorgeous color when layered between the cakes.

Step 3: Whip Up the Vegan Buttercream Frosting

To make the frosting, beat the vegan butter until smooth and creamy. Gradually sift in the powdered sugar, continuing to mix until the frosting is light and fluffy. Finally, fold in the raspberry purée, which lends a delicate pink hue and a subtle fruity note. This frosting is a heavenly finishing touch that adds a velvety richness without being overly heavy.

Step 4: Assemble the Vegan Raspberry Almond Cake

Now for the fun part: assembly! Place one almond sponge layer on your serving plate. Spread an even layer of the raspberry filling over it. Carefully top with the second sponge, then generously frost the top and sides with your raspberry buttercream. For a bit of flair, pipe decorative swirls or simple dollops on top, or garnish with fresh raspberries and slivered almonds for an elegant presentation.

How to Serve Vegan Raspberry Almond Cake

Garnishes

Fresh raspberries, slivered or toasted almonds, and a light dusting of powdered sugar make stunning garnishes that elevate the look and texture, while complementing the flavors perfectly. A few edible flowers also add a charming touch for special occasions.

Side Dishes

A cup of freshly brewed herbal tea or a chilled glass of almond milk pairs wonderfully with this cake, enhancing its cozy almond notes without overshadowing its delicate sweetness. For a more indulgent setting, serve alongside dairy-free vanilla ice cream or coconut whipped cream to add creamy contrast.

Creative Ways to Present

Try serving individual slices with a drizzle of raspberry coulis or a sprinkle of crunchy toasted almonds on top. You can also turn this cake into cupcakes for a delightful party treat that’s both beautiful and easy to serve. For a rustic look, leave the frosting intentionally smooth and top with a scattering of whole raspberries.

Make Ahead and Storage

Storing Leftovers

Store any leftover Vegan Raspberry Almond Cake in an airtight container in the refrigerator for up to 4 days. This keeps the frosting fresh and the raspberry filling vibrant, ensuring each slice stays moist and flavorful.

Freezing

You can freeze the cake layers before assembly to save time. Wrap them tightly in plastic wrap and aluminum foil to protect against freezer burn for up to 2 months. Thaw layers overnight in the fridge before adding the filling and frosting.

Reheating

This cake is best enjoyed chilled or at room temperature. If you prefer, let slices sit out for 20–30 minutes before serving to bring the frosting to a creamy softness, but avoid microwaving as it can affect texture and flavor.

FAQs

Can I use frozen raspberries for the filling?

Absolutely! Frozen raspberries work well, just thaw and drain any excess liquid before cooking the filling to avoid a watery compote.

Is almond flour gluten-free?

Yes, almond flour is naturally gluten-free; however, this recipe uses all-purpose flour, so it’s not gluten-free as written. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Can I substitute coconut oil with another fat?

You can use vegan margarine or vegetable oil as a substitute for coconut oil, but coconut oil adds a subtle richness that complements the almond flavor particularly well.

How do I store the cake if I want to keep it unrefrigerated?

Because of the vegan buttercream and raspberry filling, it’s best to keep this cake refrigerated. If storing unrefrigerated for a short time, limit exposure to heat and consume within a few hours.

Can I make this cake nut-free?

This recipe relies heavily on almond flour for texture and flavor, so nut-free substitutions would change the cake significantly. For a nut-free alternative, consider exploring other vegan cake recipes that do not use almond flour.

Final Thoughts

Bringing together the tender warmth of almond sponge with the vibrant zing of raspberry and a smooth vegan buttercream, this Vegan Raspberry Almond Cake feels like a special hug on a plate. It’s a dessert that invites smiles at any celebration and is surprisingly simple to make at home. I can’t recommend enough giving this recipe a try—you’ll soon have a new favorite to share with friends and family that’s as elegant as it is delicious.