Easy Bakewell Cake
This cake has all the winning ingredients – super easy to make, delicious and loved by everyone!
Easy
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Total time
45
Meal
- vegan-desserts
Servings
10
Ingredients
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
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
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
Optional serving suggestions: fresh raspberries, vegan creme fraiche, coconut yoghurt, fresh mint
Instructions
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.
Wet ingredients
- In a large jug, whisk all of the ingredients really well and set aside for a few minutes.
- Just before you’re ready to put the cake into the oven, pour the wet ingredients into the dry and thoroughly combine without over-stirring. This is your cake mixture.
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.
- 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.
Keywords
Did you know that Vegan Recipe Club is run by 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
Hearty Chia Porridge Breakfast Bowl
This is my breakfast at least three or four times a week. I just can’t get enough of it! It’s delicious and filling, and full of vital vegan nutrients like…
Easy Lemon Drizzle Cake
Moist moreish and fun to make – this veganised classic is a favourite amongst all ages!
‘Calamari’
This one is for vegans, or anyone, who love the taste and texture of seafood. Marinating the mushrooms in fresh dill and lemon juice gives it that fresh ocean flavour,…
‘Crab’ Cakes
Flaky and soft hearts of palm stand in for lump crab meat in my veganized version of this classic dish. You can serve these with whatever dipping sauce you have.…
Sweet & Sour Tofu
Get your Chinese fakeaway here! Don’t be put off by the list of ingredients as it’s actually very simple – super-quick convenience options also provided 🙂
Spinach & Potato Curry (Saag Aloo)
A delicious vegan spinach and potato curry that is perfect as part of an Indian inspired feast! It’s easy to make and has that authentic Indian restaurant taste!