I’m unveiling a one-bowl, four-layer almond cake layered with dairy-free vegan cream cheese frosting and raspberry jam, made without eggs and already a standout in vegan cake recipes.
I still can’t believe how this one bowl vegan almond raspberry cake turned out. It’s a soft four layer wonder, light and fluffy yet somehow decadently almondy, thanks to almond flour and a ribbon of raspberry jam between the layers.
The frosting is silky and somehow makes every bite sing, and people always ask if it’s from a bakery. I keep telling them it’s from my kitchen, part of my Patisserie Vegan repertoire, the sort of thing I file under Vegan Cake Recipes when I want to impress but dont wanna fuss.
You’ll want to try it, even if you think youre not a baker.
Ingredients
- All purpose flour: Provides carbs and structure, gives cake tender crumb, not very nutritious.
- Almond flour: Adds nutty flavor, boosts protein and healthy fats, gives moist crumb.
- Granulated sugar: Sweetens deeply, quick energy spike, no fiber or nutrients, use sparingly.
- Unsweetened almond milk: Gives dairy free moisture, low calories, adds light almond taste.
- Apple cider vinegar: React with baking soda for lift, adds faint tang, no calories.
- Raspberry jam: Brings fruity sweetness and tartness, adds sugar and bright flavor.
- Vegan cream cheese: Rich and tangy, supplies creamy texture, some protein, higher fat.
- Sliced toasted almonds: Crunchy garnish, adds healthy fats fiber and extra almond punch.
- Vanilla extract: Deepens flavor, makes sweetness rounded, minimal calories.
- Baking powder: Leavens the cake, creates light texture, contains sodium.
Ingredient Quantities
- 2 3/4 cups (345 g) all purpose flour
- 1 cup (100 g) almond flour, finely ground
- 1 1/2 cups (300 g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (360 ml) unsweetened almond milk or other plant milk
- 2 tablespoons apple cider vinegar
- 3/4 cup (180 ml) neutral oil (canola or vegetable)
- 1/2 cup (113 g) dairy free butter, melted
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 cup seedless raspberry jam (or slightly more to spread between layers)
- 16 oz (450 g) dairy free vegan cream cheese, softened
- 1/2 cup (113 g) dairy free butter, softened
- 3 to 4 cups (360 to 480 g) powdered sugar, sifted, to taste
- 1 teaspoon vanilla extract (for the frosting)
- 1 teaspoon almond extract (optional, for extra almond punch)
- Pinch of fine sea salt (for the frosting)
- 1 to 2 tablespoons plant milk (to thin frosting if needed)
- About 1/2 to 3/4 cup sliced almonds, toasted, for garnish
How to Make this
1. Preheat oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment, or if you only have two pans, grease and line them and plan to split each baked layer in half once cooled. Fill pans about 3/4 full.
2. Make the vegan buttermilk: stir 1 1/2 cups unsweetened almond milk with 2 tablespoons apple cider vinegar and let sit 5 minutes until slightly curdled.
3. In one large bowl whisk together 2 3/4 cups all purpose flour, 1 cup finely ground almond flour, 1 1/2 cups granulated sugar, 2 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon fine sea salt until even.
4. Add wet ingredients to the dry: pour in the almond milk mixture, 3/4 cup neutral oil, 1/2 cup melted dairy free butter, 2 teaspoons pure vanilla extract and 1 teaspoon almond extract. Stir gently with a spatula just until no big streaks of flour remain. Don’t overmix or the cake will get dense.
5. Divide the batter between your prepared pans, smooth tops, and bake 18 to 22 minutes (if using 8-inch pans) or until a toothpick comes out clean and tops spring back. Rotate pans halfway through baking for even browning. Let cakes cool in pans 10 minutes, then turn out onto wire racks and cool completely before frosting.
6. Make the frosting: beat 16 oz dairy free cream cheese and 1/2 cup softened dairy free butter until smooth and fluffy. Add 1 teaspoon vanilla extract, the optional 1 teaspoon almond extract and a pinch of fine sea salt. Gradually add 3 to 4 cups sifted powdered sugar to your taste, beating between additions. If it gets too stiff add 1 to 2 tablespoons plant milk to reach a spreadable consistency.
7. Toast the almonds: spread about 1/2 to 3/4 cup sliced almonds on a baking sheet and toast in the oven 5 to 8 minutes at 350°F, watching closely so they don’t burn. Let cool.
8. Assemble the 4-layer cake: level layers if needed. Place first layer on your cake board or plate, spread a thin layer of seedless raspberry jam (about 2 to 3 tablespoons) then a layer of frosting. Repeat with remaining layers, using slightly more jam between layers if you like extra fruit. Reserve some frosting for the outside.
9. Crumb coat the cake with a thin layer of frosting and chill 15 minutes, then finish frosting the top and sides smoothly. Press toasted sliced almonds onto the sides and scatter some on top for garnish.
10. Chill the finished cake 30 to 60 minutes to firm the frosting for cleaner slices. Bring to room temperature about 20 to 30 minutes before serving so it slices soft and buttery. Enjoy, and if you want extra almond punch try a tiny bit more almond extract in the frosting next time.
Equipment Needed
1. Oven, preheat to 350°F
2. Four 8-inch round cake pans (or two 8-inch pans and plan to split layers later)
3. Parchment paper and nonstick spray or oil for greasing pans
4. Large mixing bowl and a medium bowl for wet or dry ingredients
5. Measuring cups and spoons, plus a kitchen scale if you use grams
6. Rubber spatula and a wooden spoon for folding batter (don’t overmix)
7. Electric hand mixer or stand mixer for the frosting (or a sturdy whisk)
8. Wire cooling racks and a cake board or serving plate
9. Offset spatula or large knife for frosting, plus a baking sheet for toasting almonds
FAQ
One Bowl Vegan Almond Raspberry Cake With Cream Cheese Frosting Recipe Substitutions and Variations
- All purpose flour: swap with a 1:1 gluten free all purpose blend (make sure it has xanthan gum) for a gluten free cake, no other changes usually needed. Or use whole wheat pastry flour 1:1 for a nuttier, slightly denser crumb — add 1-2 tbsp extra almond milk if you want it moister.
- Almond flour: for a nut free option use finely ground sunflower seed flour 1:1 by weight (may discolor slightly but ok). Or use oat flour 1:1 by weight, but add 1-2 tbsp extra plant milk because oats absorb less.
- Unsweetened almond milk: swap 1:1 with soy, oat, or cashew milk, unsweetened. Soy gives a firmer, bouncier crumb, oat makes it a bit sweeter. If you only have canned coconut milk, thin it with 2-3 tbsp water to match regular plant milk.
- Dairy free cream cheese (for frosting): replace with blended silken tofu plus 2-3 tbsp vegan butter and 1-2 tbsp lemon juice per 450 g tofu, sweeten with powdered sugar to taste for a similar tangy texture. Or use a coconut-based vegan cream cheese 1:1; if frosting is too soft chill 15-20 minutes then rewhip.
Pro Tips
1) Weigh or eyeball the batter so each layer gets the same amount. If one layer is thicker it will bake different and the cake will lean, so either use a kitchen scale or scoop with the same-sized cup. It wont ruin it if they arent perfect but it helps a lot.
2) Get the cream cheese and vegan butter soft but not melted. If the frosting gets too loose chill it 10 minutes instead of dumping in more powdered sugar, that way it stays silky and not tooth achingly sweet. Sift the sugar too, or youll get a gritty frosting.
3) Warm the raspberry jam a bit in the microwave or a small saucepan so it spreads easily and doesnt tug crumbs up. A thin layer of jam also acts like a moisture barrier so the layers dont get soggy, but dont go overboard or the cake will slide.
4) Toast the sliced almonds on a sheet and cool them off the hot pan right away, they keep toasting on the metal and burn fast. When applying to the sides press them into slightly tacky frosting so they stick, and chill the whole cake before slicing for cleaner cuts, bring back to room temp 20 to 30 minutes before serving.
One Bowl Vegan Almond Raspberry Cake With Cream Cheese Frosting Recipe
I’m unveiling a one-bowl, four-layer almond cake layered with dairy-free vegan cream cheese frosting and raspberry jam, made without eggs and already a standout in vegan cake recipes.
12
servings
895
kcal
Equipment: 1. Oven, preheat to 350°F
2. Four 8-inch round cake pans (or two 8-inch pans and plan to split layers later)
3. Parchment paper and nonstick spray or oil for greasing pans
4. Large mixing bowl and a medium bowl for wet or dry ingredients
5. Measuring cups and spoons, plus a kitchen scale if you use grams
6. Rubber spatula and a wooden spoon for folding batter (don’t overmix)
7. Electric hand mixer or stand mixer for the frosting (or a sturdy whisk)
8. Wire cooling racks and a cake board or serving plate
9. Offset spatula or large knife for frosting, plus a baking sheet for toasting almonds
Ingredients
-
2 3/4 cups (345 g) all purpose flour
-
1 cup (100 g) almond flour, finely ground
-
1 1/2 cups (300 g) granulated sugar
-
2 1/2 teaspoons baking powder
-
1 teaspoon baking soda
-
1/2 teaspoon fine sea salt
-
1 1/2 cups (360 ml) unsweetened almond milk or other plant milk
-
2 tablespoons apple cider vinegar
-
3/4 cup (180 ml) neutral oil (canola or vegetable)
-
1/2 cup (113 g) dairy free butter, melted
-
2 teaspoons pure vanilla extract
-
1 teaspoon almond extract
-
1 cup seedless raspberry jam (or slightly more to spread between layers)
-
16 oz (450 g) dairy free vegan cream cheese, softened
-
1/2 cup (113 g) dairy free butter, softened
-
3 to 4 cups (360 to 480 g) powdered sugar, sifted, to taste
-
1 teaspoon vanilla extract (for the frosting)
-
1 teaspoon almond extract (optional, for extra almond punch)
-
Pinch of fine sea salt (for the frosting)
-
1 to 2 tablespoons plant milk (to thin frosting if needed)
-
About 1/2 to 3/4 cup sliced almonds, toasted, for garnish
Directions
- Preheat oven to 350°F (175°C). Grease and line four 8-inch round cake pans with parchment, or if you only have two pans, grease and line them and plan to split each baked layer in half once cooled. Fill pans about 3/4 full.
- Make the vegan buttermilk: stir 1 1/2 cups unsweetened almond milk with 2 tablespoons apple cider vinegar and let sit 5 minutes until slightly curdled.
- In one large bowl whisk together 2 3/4 cups all purpose flour, 1 cup finely ground almond flour, 1 1/2 cups granulated sugar, 2 1/2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon fine sea salt until even.
- Add wet ingredients to the dry: pour in the almond milk mixture, 3/4 cup neutral oil, 1/2 cup melted dairy free butter, 2 teaspoons pure vanilla extract and 1 teaspoon almond extract. Stir gently with a spatula just until no big streaks of flour remain. Don't overmix or the cake will get dense.
- Divide the batter between your prepared pans, smooth tops, and bake 18 to 22 minutes (if using 8-inch pans) or until a toothpick comes out clean and tops spring back. Rotate pans halfway through baking for even browning. Let cakes cool in pans 10 minutes, then turn out onto wire racks and cool completely before frosting.
- Make the frosting: beat 16 oz dairy free cream cheese and 1/2 cup softened dairy free butter until smooth and fluffy. Add 1 teaspoon vanilla extract, the optional 1 teaspoon almond extract and a pinch of fine sea salt. Gradually add 3 to 4 cups sifted powdered sugar to your taste, beating between additions. If it gets too stiff add 1 to 2 tablespoons plant milk to reach a spreadable consistency.
- Toast the almonds: spread about 1/2 to 3/4 cup sliced almonds on a baking sheet and toast in the oven 5 to 8 minutes at 350°F, watching closely so they don't burn. Let cool.
- Assemble the 4-layer cake: level layers if needed. Place first layer on your cake board or plate, spread a thin layer of seedless raspberry jam (about 2 to 3 tablespoons) then a layer of frosting. Repeat with remaining layers, using slightly more jam between layers if you like extra fruit. Reserve some frosting for the outside.
- Crumb coat the cake with a thin layer of frosting and chill 15 minutes, then finish frosting the top and sides smoothly. Press toasted sliced almonds onto the sides and scatter some on top for garnish.
- Chill the finished cake 30 to 60 minutes to firm the frosting for cleaner slices. Bring to room temperature about 20 to 30 minutes before serving so it slices soft and buttery. Enjoy, and if you want extra almond punch try a tiny bit more almond extract in the frosting next time.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 226g
- Total number of serves: 12
- Calories: 895kcal
- Fat: 48.8g
- Saturated Fat: 11.5g
- Trans Fat: 0g
- Polyunsaturated: 10g
- Monounsaturated: 27.4g
- Cholesterol: 0mg
- Sodium: 494mg
- Potassium: 292mg
- Carbohydrates: 99.1g
- Fiber: 2.6g
- Sugar: 73g
- Protein: 8.1g
- Vitamin A: 200IU
- Vitamin C: 1mg
- Calcium: 62mg
- Iron: 0.9mg
