Berry Bliss: A Zesty Vegan Raspberry Dream Cake
Hello fellow food adventurers! It's time to get your bake on and dive headfirst into a cloud of raspberry deliciousness. The sun is shining, the birds are singing, and the raspberries are practically begging to be baked into a cake... who am I to resist?! And the best part? This recipe is a one-bowl wonder!
I recently sent my pal off on a kayaking trip with a loaf of this beauty and rumor has it, the cake was the real star of the show! Apparently, nothing beats a slice of berry goodness after braving the chilly waters. So, if it's good enough for a bunch of hungry kayakers, it's definitely good enough for you!
This cake is designed to be a crowd-pleaser, easily adaptable to various dietary needs. Want it oil-free? Done. Gluten-free? No problem. Refined sugar-free? You got it. It’s super moist thanks to the raspberries and almond flour, with a touch of aromatic cardamom, and pops of sourness contrasting the melted vegan white chocolate. I've gone the extra mile with a vibrant raspberry icing and crunchy toasted almonds, but hey, you do you!
Ingredient Spotlight
Vegan Yogurt: This is the secret to a moist cake without excessive fat. Go for the thick stuff, not the runny kind. My go-to is a vanilla coconut yogurt, but any thick variety will do.
Neutral Oil: A tiny amount of mild oil helps with moisture but, for an oil-free version, simply swap it out for more yogurt. Easy peasy!
Sugar: I used caster sugar for this version. Coconut sugar also works, but it will darken the cake a tad.
Raspberries: Fresh or frozen, both work wonderfully here. A light dusting of flour helps to keep them from sinking. I also like to mix with blueberries for a variation on the theme!
Plant Milk: Any will do, although I often favor soy for baking.
Cardamom: A pinch of cardamom adds a lovely warmth. Don’t like it? Skip it and add lemon zest instead.
Lemon: A squeeze of lemon juice helps the cake rise and the zest gives a nice fragrance that compliments the white chocolate.
Flour: All-purpose flour for a classic bake, or a good gluten-free mix for those avoiding gluten, remember to use a mix with some starch and xanthan gum.
Ground Almonds: These are key to a moist crumb! You could use extra flour instead, about 100g.
White Chocolate: Vegan white chocolate adds lovely sweet pops. This will make the cake require a few extra minutes in the oven to bake fully, but it's worth it.
Let's Get Baking!
- Preheat your oven and grease a 2lb cake tin, adding a strip of parchment paper for easy removal.
- Combine the wet ingredients in a large bowl, mixing until smooth.
- Fold in the ground almonds, and then gradually the sifted flour, baking soda, baking powder, and cardamom (if using).
- Stir in the white chocolate pieces and then place a thin layer of the batter on the bottom of the pan, before arranging the raspberries on top. Cover with half of the remaining batter and more raspberries and then finish with the remaining batter. Make sure the raspberries are covered so they do not burn.
- If not using icing, sprinkle flaked almonds over the cake.
- Bake for about 45 minutes, until a toothpick comes out clean.
- Once cooled, drizzle with a yummy raspberry icing and top with toasted almonds. Let it cool completely before slicing.
Ingredients
Wet Ingredients
- 115g thick vegan yogurt
- 30ml neutral oil (or extra yogurt for oil-free)
- 175g sugar (or coconut sugar)
- 15ml lemon juice + zest of 1 lemon
- 1 ½ tsp vanilla extract (optional)
- 120ml plant milk
Dry Ingredients
- 100g ground almonds
- 180g all-purpose flour or gluten-free mix, sifted
- ¼ tsp sea salt
- ¾ tsp baking soda
- 1 ¼ tsp baking powder
- ½ tsp ground cardamom (optional)
- 150g raspberries, coated in 2 tsp flour
- 50g chopped vegan white chocolate (optional)
Decoration
- Flaked almonds, toasted
- Raspberry/lemon icing
Notes
*For an oil-free cake, substitute the oil with 30g of yogurt. *For the icing, stir 3-4 tsp of raspberry or lemon juice into 50g of icing sugar until a thick consistency is reached.
Happy Baking!
So there you have it, a perfectly delicious, healthy, and adaptable cake that will surely become a favorite. Grab your aprons, get your ingredients out and get baking! Let me know in the comments how your version turned out – and if you managed to share it with anyone!