Raspberry and Almond Cake (Vegan)
A moist, tender and fluffy Raspberry and Almond Cake perfect for the warmer months, full of raspberries and swirled with raspberry chia seed jam. This vegan and egg-free cake is ideal for Sunday baking or celebrations.
I love a fruity cake for the warmer months and even though we are still only in Spring, this cake feels like summer in every bite. It’s so moist and tender with evaporated coconut milk and almond flour for added moisture and fat while the berries and berry jam add tons of fruitiness to each slice. I have topped this cake with my favourite coconut whipped cream (it’s not too sweet and not too coconutty and is a great alternative to buttercream) which takes this cake to the next level.
Why will I love this cake?
This cake is so good:
- Moist, tender and spongey
- Light and cakey
- Packed with almond flour and topped with flake almonds
- Full of raspberries and swirled with homemade raspberry chia jam
- Egg-free, dairy-free and vegan
- Great to make for an easy bake
- Fancy enough to make for celebrations
- Everyone will love it
- Made with lighter ingredients
- Like yoghurt, almond flour and olive oil
- Lower in sugar and contains no butter
- Topped with clouds of whipped coconut cream
- With evaporated coconut milk for a moist crumb
- Easy to make in one bowl
- You can use blueberries, too!
- Use fresh or frozen fruit
- Make it all year round
If you already love the sound of this cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
Firstly the chia jam:
- Frozen raspberries: or you can use fresh, but frozen works just as well and is much cheaper.
- Lemon juice: for a little tang.
- Chia seeds: these help to thicken the mix into a jam consistency.
For the cake:
- Evaporated coconut milk: this is from Natures Charm and makes the cake so moist and fluffy. You can also use regular dairy-free milk, as below.
- Dairy-free milk: mixed with a little lemon juice makes a great dairy-free buttermilk which helps to bind the egg-free batter.
- Sugars: both white and light brown sugar work best for the flavour, colour and texture of the cake.
- Thick dairy free yoghurt: I use Cocos Organic natural or vanilla yoghurt which are both really thick and creamy and only contain simple natural ingredients.
- Vanilla extract: for flavour.
- Self raising flour: for the rise and a light fluffy cake.
- Almond flour: this makes the loaf nice and moist and tender.
- Raising agents: for the rise. Make sure they are in date.
- Raspberries: you can use fresh or frozen in the cake but fresh is best for decorating on top.
- Flaked almonds: for the crunch on top.
And to frosting cake:
- Coconut whipping cream: this is from Natures Charm and is so light and fluffy. It is the perfect dairy-free and healthier alternative to whipping cream or buttercream.
Is this cake gluten-free and nut-free?
You can try making this with GF self-raising flour but I have not tried it. Make sure that it contains xanthan gum. To make this nut-free, try swapping the almond flour for more SF flour. And leave out the almonds on top.
How do I make this?
This cake is ready in a few steps:
- Make the chia jam by adding the berries and lemon to a pan: and allow to simmer for 5-8 minutes and then stir in the chia seeds. Allow to rest and thicken.
- Combine the milk and lemon juice: and allow to curdle for 5 minutes.
- Whisk together the wet ingredients: until combined.
- Sift in the flours: and whisk until smooth and thick.
- Fold in the berries: and pour into the cake tin.
- Swirl on the chia jam and sprinkle over the flaked almonds: and press down lightly.
- Bake in the oven for 55 to 60 minutes: until well-risen, golden all over and an inserted skewer comes out clean.
- Allow to cool in the tin for 10 minutes: and then cool fully on the wire rack.
- Whip up the cream: until fluffy.
- Spread the cream over the cake: and decorate with the chia jam and top with some berries and more almonds.
How long will it last?
This cake will keep for 3-5 days in a sealed container, in the fridge overnight and if it’s warm. Allow to rest at room temp for 3 minutes before eating. You can freeze the cake without the cream for 1 month, wrapped ell, and allow to defrost before frosting.
What other recipes can I try?
For more spring-time cakes and bakes:
- Carrot and Blueberry Loaf Cake
- Orange and Almond Loaf Cake
- Raspberry Lemon and Coconut Loaf Cake
- Blackberry and Vanilla Cake
- Nectarine and Almond Crumble Cake
Raspberry and Almond Cake (Vegan)
A moist, tender and fluffy Raspberry and Almond Cake perfect for the warmer months, full of raspberries and swirled with raspberry chia seed jam. This vegan and egg-free cake is ideal for Sunday baking or celebrations.
Ingredients
For the Chia Seed Jam:
- 160g fresh or frozen raspberries
- 1 tbsp lemon juice
- 1 tbsp chia seeds
For the Cake:
- 120ml Natures Charm Coconut Evaporated Milk
- 120ml plant-based milk + 1 tbsp lemon juice
- 50g unrefined white sugar
- 50g light brown or coconut sugar
- 80g thick dairy-free yoghurt
- 80ml light olive oil
- 1 tsp vanilla extract
- 250g + 1 tbsp self-raising flour
- 60g almond flour
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- A pinch of salt
For the Cake, cont.
- 150g fresh raspberries, tossed in flour
- 2 tbsp flaked almonds, on top
For the Frosting:
- 240ml Natures Charm Coconut Whipping Cream, chilled overnight
- Fresh raspberries
- Flaked almonds
Instructions
- Start by making the raspberry chia jam so it can cool down. Add the berries to a saucepan with the lemon juice and allow to bubble for 5-8 minutes, until juicy and jammy. Smash lightly with a fork and then remove from the heat and stir in the chia seeds. Store in a heatproof bowl and allow to cool.
- Preheat the oven to 160Fan/180ºC and line an 8-inch/20-cm round cake tin with parchment paper. Add the 1 tbsp of flour to a bowl of raspberries and toss well.
- Combine the dairy-free milk and lemon juice and leave for 5 minutes to curdle.
- Into a large mixing bowl, add the coconut evaporated milk, both sugars, yoghurt, olive oil, vanilla and the milk-lemon mix. Whisk to combine.
- Sift the flour into the bowl with the almond flour, baking powder and bicarbonate of soda. Add a pinch of salt and whisk to a thick, smooth batter.
- Fold in the raspberries and then pour into the tin. Smooth over the top. Spoon over 3 tbsp of the chia jam and swirl it through. Sprinkle over the flaked almonds.
- Bake in the oven for 55 minutes, or until well-risen, golden brown on top and an inserted skewer comes out clean.
- Allow to cool for 10 minutes in the tin and then cool fully on a wire rack.
- Scoop out the coconut cream and whip up in a freestanding mixer or using a handheld electric mixer, until thick, light and airy. Spread the whipped cream over the cake. Swirl on more chia jam and decorate with fresh raspberries and more flaked almonds.
- Slice to serve. Keep leftovers in the fridge in a sealed container for 2-3 days (best enjoyed at room temperature) and you can freeze the unfrosted cake for 1 month, wrapped well, and allow to defrost before decorating.
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Stay in touch
I look forward to hearing what you think of this Raspberry and Almond Cake so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With almond love x
p.s. this recipe was first made with Natures Charm who I love and this blog post is not sponsored.
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