Raspberry Bakewell Cake
We wanted to combine two of our favourite things to make one extraordinary recipe – Bakewell tart and cake! You’ll be surprised by how easy it is to make and yet it’s full of flavour, moist and bursting with almondy yumminess!
Photograph by Rebel Recipes
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
10 min
Cook time
35 min
Total time
45
Meal
- vegan-desserts
Servings
10
Ingredients
Wet ingredients
- 300ml/1¼ cups soya milk
- 115ml/½ scant cup neutral oil
- ¾ tbsp cider vinegar
- 2 tsp almond extract
- 1 tsp vanilla extract
Dry ingredients
- 100g/1 cup ground almonds
- 200g/1¼ cups self-raising flour
- 210g/1 cup golden caster sugar
- 1½ tsp baking powder
- ¼ tsp salt
Other ingredients
- 225g (approx.)/8 oz raspberries
- Blobs of raspberry or cherry jam (optional)
- 2 x handfuls (approx.) vegan white chocolate chips or broken white chocolate chunks (optional)
- 5 tbsp flaked almonds
- Icing sugar for dusting
Instructions
Wet ingredients
-
- In a large jug, whisk all of the ingredients really well and set aside for 10 minutes.
Dry ingredients
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Line a 23cm (approx.) springform cake tin.
- In a large mixing bowl, thoroughly combine all of the dry ingredients and set aside.
- Just before you’re ready to put the cake into the oven, pour the wet ingredients into the bowl of dry ingredients and thoroughly combine without over-stirring. This is your cake mixture.
Other/assembly
- Pour half of the cake mixture into the bottom of the lined cake tin and make sure that it’s evenly spread.
- Place the raspberries over the mixture, making sure they’re evenly spaced but don’t push them down.
- Add some blobs of jam over the raspberries. Also evenly add the vegan white chocolate at this stage, if using.
- Pour over the other half of the cake mixture, covering the layer of raspberries.
- Evenly sprinkle the flaked almonds over the top of the mixture.
- Place in the oven and bake for 30-40 minutes depending on your oven. Check after 30 minutes and see if a knife/skewer comes out clean. If not, pop in for another 5-10 minutes until properly cooked.
- Leave to cool before serving.
- Dust with icing sugar and serve.
Serving suggestions: coconut yoghurt, fresh mint, fresh raspberries, vegan crème fraîche
Keywords
Did you know that the Vegan Recipe Club is run by Viva! and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition, as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism, but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts – you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Vegan Eggs Benedict
Enjoy a veganised crispy tofu version of this classic brunch! The black salt creates a perfectly ‘eggy’ taste and the creamy hollandaise finishes off the dish delightfully.
Vegan Cream Cheese & Smoked Salmon Bagels
You won’t quite believe how realistic this is – and using carrots! Don’t take our word for it – try it for yourselves…
Yummiest Green Smoothie
OK, OK green smoothie – you’re probably thinking health hit sure, but flavour urgh! Well, we’re very pleased to tell you that this one taste like a dessert in a…
Very Berry Smoothie Bowl
We are just in love with this berrytastic bowl of goodness and all the toppings that go with it – sprinkle on a little bit of well… everything and enjoy…
Vegan Pancakes – Sweet or Savoury
The thing we like best about these pancakes is that you just make the simple batter and then dress them up to create a sweet or savoury delight. We’ve featured…
Silky Tofu Lemon Posset
This plant-based take on the classic British dessert is creamy, refreshing and surprisingly high in protein. Silken tofu creates a beautifully smooth texture while the lemon provides the perfect balance…
