Can I use frozen raspberries instead of fresh?

Yes, if you don’t have fresh raspberries, frozen raspberries work in this recipe. Just make sure to thaw and remove any excess moisture thoroughly before adding them to the batter to avoid a soggy texture in the cake.

Vegan Raspberry Almond Cake - Easy!

Description

This vegan raspberry almond cake is such a delightful treat that’s light, moist, and full of nutty almond flavour with fresh raspberries and a luscious almond buttercream frosting! It’s made with just 12 simple ingredients, perfect for a party or enjoying a quiet afternoon tea.

Ingredients

2 & 2/3 cups (300g) plain flour
1 cup (105g) ground almonds
1 heaping cup (180g) fresh raspberries, washed and dried
1 cup (190g) caster sugar
1/2 cup (120ml) vegetable oil
1 cup + 1-2 tbsp (280ml) almond milk
2 tbsp cornflour
1 tbsp apple cider vineger
1 tsp vanilla extract
1 tsp almond extract
1 tsp baking powder
1/2 tsp baking soda
1 batch of almond buttercream

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Instructions

Wash the raspberries thoroughly and dry them gently with kitchen paper.
In a small bowl, mix the almond milk and apple cider vinegar together. Let this sit for a few minutes to curdle. Set aside.
Grease and line your cake tins.
Preheat your oven to 180°C (350°F). In a large bowl, mix together the sifted plain flour, ground almonds, cornflour, baking powder, and baking soda.
In another bowl, whisk together the vegetable oil, vegan buttermilk, vanilla extract, and almond extract until fully combined.
Slowly pour the dry mixture into the wet mixture and mix gently with a big wooden spoon or silicone spatula until just combined. Do not overmix.
Add the raspberries and gently fold in.
Divide the batter evenly between your prepared cake tins and smooth the tops. Bake for 30-35 minutes, and check the doneness with a toothpick test. If a toothpick inserted into the centre comes out clean with moist crumbs, it’s done. If it comes out with wet batter, bake for another 5-10 mins and test again.
Let the cakes cool in the cake tins for 10-15 mins before transferring onto a cooling rack and cool completely before frosting.
Follow this recipe and make a full batch of the almond buttercream frosting, and spread it generously between the layers and on top of the cake.
Top with extra fresh raspberries and almond slices. Enjoy!