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Raspberry - Almond cake (+vegan)

Based on 1 ratings

Anastasia

Community Member

“This cake is so good!!! Honestly I have nothing to add except : “BAKE IT!!” 🍰”

Difficulty

Easy 👌
15
min.
Preparation
40
min.
Baking
5
min.
Resting

Ingredients

Servings:-6+
180 g flour
100 g ground almonds
2½ tsp baking powder
125 ml almond milk
85 ml orange juice
70 ml plant based oil
1½ tbsp chia seeds
80 g brown sugar
10 g vanilla sugar
½ orange or lemon zest
2 tsp lemon juice
125 g raspberries
80 g sliced almonds
confectioner’s sugar
  • Step 1/8

    Preheat oven to 180°C, and grease a 20cm baking pan.

  • Step 2/8

    • 180 g flour
    • 100 g ground almonds
    • 2½ tsp baking powder

    In a bowl, whisk the flour, ground almonds, baking powder and set aside.

  • Step 3/8

    • 125 ml almond milk
    • 85 ml orange juice
    • 70 ml plant based oil
    • 1½ tbsp chia seeds
    • 80 g brown sugar
    • 10 g vanilla sugar
    • ½ orange or lemon zest
    • 2 tsp lemon juice

    In a large mixing bowl, mix the following ingredients.

  • Step 4/8

    Slowly pour the flour mixture into the wet mixture, and stir until well combined. Be careful to not overmix.

  • Step 5/8

    Transfer the cake batter into the baking pan.

  • Step 6/8

    • 125 g raspberries
    • 80 g sliced almonds

    Add carefully the raspberries on top and sprinkle sliced almonds.

  • Step 7/8

    Put the pan in the oven, and bake for around 40min. But be sure to always verify, it could be less or more. You’ll know if it’s ready with the toothpick technique and the cake’s color, it should be gold/brown.

  • Step 8/8

    • almond milk

    When the cake is ready, remove from oven and let it cool completely. Then dust with the confectioner’s sugar.