You’ll be surprised by how easy it is to make and yet it’s full of flavor, moist, and bursting with almondy yumminess!
Ingredients
Wet ingredients
- 300 ml (1¼ cups) soya milk
- 115 ml (½ scant cup) neutral oil
- ¾ tbsp cider vinegar
- 2 tsp almond extract
- 1 tsp vanilla extract
Dry ingredients
- 100 g (1 cup) ground almonds
- 200 g (1¼ cups) self-raising flour
- 210 g (1 cup) golden caster sugar
- 1½ tsp baking powder
- ¼ tsp salt
Other ingredients
- 225 g (approx./8 oz) raspberries
- Blobs of raspberry or cherry jam optional
- 2 handfuls vegan white chocolate chips or broken white chocolate chunks optional
- 5 tbsp flaked almonds
- Icing sugar for dusting
Instructions
- In a large jug, whisk all of the wet ingredients really well and set aside for 10 minutes.
- 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.
- 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