Go Back

1 Bowl Vegan Almond Raspberry Cake with Cream Cheese Frosting

A delightful vegan cake featuring a moist almond flavor and fresh raspberries, topped with rich cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour
  • 1 cup all-purpose flour You may use oat flour for a gluten-free version.
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup almond milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
Fruits
  • 1 cup fresh raspberries Gently folded into the batter.
Frosting
  • 1 package Vegan cream cheese frosting Store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the almond flour, all-purpose flour, sugar, baking powder, and salt. Whisk together to eliminate lumps.
  3. Pour in the almond milk, vegetable oil, and vanilla extract into the dry mixture. Stir until you have a smooth batter, being careful not to overmix.
  4. Gently fold in the fresh raspberries, ensuring not to mash them.
Baking
  1. Transfer the batter into a greased or lined cake pan and spread it evenly.
  2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes, then move it to a wire rack to cool completely.
Frosting and Serving
  1. Once cooled, spread the vegan cream cheese frosting generously over the top of the cake.
  2. Slice, serve, and enjoy!

Notes

For added flavor, try substituting some of the all-purpose flour with oat flour for a gluten-free cake. Store in the refrigerator for up to 5 days or freeze for up to 3 months.