Raspberry Almond Cake

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Making this Raspberry Almond Cake is a breeze! Just one bowl, no fuss. This almond cake is super soft and moist, packed with juicy raspberries, and topped with almond flakes and a sprinkle of powdered sugar. It’s incredibly delicious and simple to make—plus, it’s egg-free and dairy-free.

How to Make It

Start with dairy-free yogurt and buttermilk. Mix in ground almonds and brown sugar for extra moisture. Pour the batter into a single layer, scatter almond flakes on top, and bake. Once it’s done, dust with powdered sugar for a perfect finish. That’s it!

Raspberry Almond Cake

Course Dessert


Dry Ingredients:

  • 1 ½ cups 180g all-purpose flour
  • ¾ cup 150g granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup 50g almond flour (optional for added almond flavor)

Wet Ingredients:

  • 1 cup 240ml almond milk (or any plant-based milk)
  • cup 80ml vegetable oil (canola or melted coconut oil work well)
  • 2 tsp apple cider vinegar or white vinegar
  • 1 tsp vanilla extract
  • ½ tsp almond extract optional for enhanced almond flavor


  • 1 cup 125g fresh or frozen raspberries (if using frozen, do not thaw)
  • ¼ cup 30g sliced almonds (optional, for topping)


Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round cake pan or line it with parchment paper.

Combine Dry Ingredients:

  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and almond flour (if using).

Add Wet Ingredients:

  • Add the almond milk, vegetable oil, vinegar, vanilla extract, and almond extract (if using) to the dry ingredients. Mix until just combined. Be careful not to overmix; the batter should be smooth.

Fold in Raspberries:

  • Gently fold in the raspberries. If you are using frozen raspberries, add them straight from the freezer to prevent them from bleeding too much into the batter.

Transfer to Pan:

  • Pour the batter into the prepared cake pan. Use a spatula to spread it evenly. Sprinkle the sliced almonds on top if desired.


  • Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden, and the edges should start pulling away from the sides of the pan.

Cool and Serve:

  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar or glaze with an optional almond or lemon icing.

Optional Glaze:

  • For an extra touch, mix ½ cup powdered sugar with 1-2 tbsp almond milk and a few drops of almond extract until smooth. Drizzle over the cooled cake.



  • Substitutions: Use any plant-based milk and oil you prefer. Coconut oil adds a slight coconut flavor, while canola oil is more neutral.
  • Raspberry Alternative: Try substituting raspberries with blueberries, blackberries, or chopped strawberries for a different berry twist.


  • Store the cake at room temperature in an airtight container for up to 3 days or refrigerate for up to a week. The cake can also be frozen for up to 2 months.

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