Raspberry Cake (Vegan, Gluten-Free)

Whole raspberry cake with fresh mint & flaked almonds.

5 from 3 votes

Raspberry Cake (Vegan, Gluten-Free)

Delicious & light this Raspberry Cake is both vegan & gluten free yet you wouldn't guess it. Not overly sweet, packed with fresh berry goodness, moist and nutty thanks to ground almonds! Perfect little treat!

Course Cake, Dessert, Traybake

Cuisine British, International

Keyword raspberry cake

Prep Time 10

Cook Time 40

Total Time 50

Servings large servings

Calories 392kcal

Author Jo Allison

Equipment

Ingredients

200 g gluten-free flour see notes for non gluten-free substitution
150 g ground almonds
1 teaspoon baking powder
1 teaspoon baking soda
160 g caster sugar or golden caster sugar
250 ml oat milk or any other plant milk you like
130 g plain plant based yogurt I use Alpro Plain Soya yogurt
85 ml sunflower or rapeseed oil
1 teaspoon apple cider vinegar
200 g fresh raspberries or berries of choice
zest of one lemon optional
large handful of almond flakes
icing sugar to serve optional

Metric - US Customary

Instructions

Preheat the oven to 180C/350F/Gas Mark 4 and prepare your baking tin by greasing it lightly and lining the bottom with some baking paper.
Put flour, ground almonds, baking powder, baking soda and lemon zest (if using) in a large bowl and give them a good mix. I tend to use a small baloon whisk here to imitate sifting.
In another large bowl mix together all your wet ingredients (oat milk, yogurt, oil, vinegar) and caster sugar (yes, it does belong to wet ingredients). Make sure you give it all a good mix until all of the ingredients all really well combined.
Add dry ingredients into the bowl with wet ingredients and mix in gently only until just combined. It is important not to overmix your batter here.
Pour the cake batter into the prepared baking tin and very gently distribute your fresh raspberries on top of the batter, pushing them ever so slightly into it.
Next, sprinkle over some flaked almonds and quickly put your cake in the oven. Bake it 30-40 minutes until the skewer inserted into centre comes out clean.
Once baked, let the cake sit in a tin for 10-15 minutes before taking it out onto the cooling rack to cool completely.

Video

Notes

Nutritional information is approximate, per serving (based on 8 servings) and should be treated as a guideline only.
If you don't need for your cake to be gluten-free simply substitute gluten-free flour with 150g plain (all-purpose) flour and 50g corn flour. I haven’t tested this cake without corn flour but you could leave it out and use 200g plain flour instead.
Store your cake in the airtight container for 2-3 days if it's not too hot. In hot temperatures keep it in the fridge but bring to room temperature before serving.
Freezer friendly for up to 3 months.

Tips

Mix both your dry and wet ingredients really well in their separate bowls first which will allow very minimal mixing once combined and prevent overmixing your batter.
Make sure you add your sugar into the wet ingredients. As vegan cakes don't rely on eggs to help them rise, incorporating your sugar really well into wet ingredients will allow on less mixing later which equals lighter and fluffier cake!
Add dry ingredients into the wet ones. I found this way allows for even less batter mixing and again lighter and fluffier end result!
Once you've mixed your batter make sure you act quickly and get your cake into the oven as soon as possible. The reason for that is that as soon as you combine wet and dry ingredients, the vinegar will start reacting with your raising agents and you want to take advantage of that to get the nice rise on your cake. The longer you wait the less rise you get!
Don't be tempted to use frozen fruits in this cake as they will bleed into the batter and will result in heavier and denser cake.
When checking your cake for doneness with a skewer, make sure you avoid raspberries as they might give you a false reading. This cake should take between 30-40 minutes to bake depending on your oven.

Nutrition