A light, fluffy vegan almond sponge filled with fresh raspberries, raspberry jam and topped with flaked almonds for a classic Bakewell flavour.
This Raspberry Bakewell Cake blends ground almonds and almond extract with juicy fresh raspberries for a simple but flavour-packed vegan treat.
It has a slightly rustic look but slices neatly and makes a lovely centrepiece for afternoon tea.
🍰Improved Recipe
Originally posted in 2015, this updated version has revised ingredients, step-by-step photos and improvements to give a lighter, more sponge-like texture.
The recipe has been carefully tested and refined: the result is a fluffier, easier-to-bake cake.
🛒Ingredients
- Dairy-free milk – unsweetened oat, soy, almond or similar (240 ml / 1 cup).
- Vinegar – white or apple cider vinegar to make a dairy-free “buttermilk” (1 tbsp).
- Self-raising flour – or plain flour plus 2 tsp baking powder (225 g / approx 1¾ cups).
- Extra baking powder – 1 tsp, for extra lift when baking without eggs.
- Ground almonds – almond flour (175 g).
- Caster sugar – or superfine white sugar (225 g / 1 cup).
- Tiny pinch of salt.
- Sunflower oil – or another mild oil (120 ml / ½ cup). Melted coconut oil also works.
- Dairy-free yoghurt – unsweetened plain soy, oat or coconut yoghurt (120 g / ½ cup).
- Almond extract and/or vanilla extract – ½ tsp of each if using both.
- Fresh raspberries – one 150 g punnet.
- Flaked almonds – 4 tbsp, raw (un-toasted).
- Raspberry jam – about 6 tbsp, seedless if preferred.
- Confectioner’s sugar – 2 tbsp to dust for serving.
📋Instructions
1. Preheat the oven to 180°C / 160°C fan / 350°F. Grease and line two 8-inch / 20 cm sandwich tins with removable bottoms if possible.
2. Make dairy-free “buttermilk” by mixing the milk with the vinegar. Set aside for a few minutes.
3. In a large bowl, whisk together the self-raising flour, extra baking powder, ground almonds, caster sugar and a tiny pinch of salt.
4. Add the oil, dairy-free yoghurt and extracts to the buttermilk, then whisk the wet ingredients into the dry until you have a thick but pourable batter.
5. Divide the batter evenly between the two prepared tins. Scatter the fresh raspberries over both tins, pressing them lightly into the batter.
6. Sprinkle the flaked almonds over one of the tins — this will become the top of the cake.
7. Bake for about 30 minutes, until golden and firm to the touch. Allow the layers to cool completely in their tins.
8. Remove the cakes from the tins carefully. If using removable bottoms, balance the base and slide the sides away. Place an upside-down plate on top, invert to reveal the undersides, then turn back so the almond-topped layer is uppermost.
9. Spread a generous layer of raspberry jam over one layer, then sandwich the two halves together. Dust the top with confectioner’s sugar, slice and serve.
10. Store the cake in an airtight container or in the fridge for up to 3 days.
Below is a photo of the earlier version for comparison — the appearance is similar, but the updated recipe yields a lighter, airier texture.
📹Video
📖 Recipe
Vegan Raspberry Bakewell Cake
10
15 minutes
30 minutes
45 minutes
A sweet almond and raspberry cake with classic Bakewell flavour—vegan, dairy-free and eggless.
Ingredients
- 240 ml / 1 cup dairy-free milk
- 1 tbsp white vinegar (or apple cider vinegar)
- 225 g / approx 1 ¾ cups self-raising flour (or plain flour with 2 tsp baking powder)
- 1 tsp baking powder
- 175 g / 1 ¾ cups ground almonds (almond flour)
- 225 g / 1 cup caster sugar
- Tiny pinch of salt
- 120 ml / ½ cup sunflower oil
- 120 g / ½ cup dairy-free yoghurt
- ½ tsp almond extract
- ½ tsp vanilla extract
- 150 g / punnet fresh raspberries
- 4 tbsp flaked almonds
- 6 tbsp raspberry jam
- 2 tbsp confectioner’s sugar, to decorate
Instructions
- Preheat oven to 180°C / 160°C fan / 350°F and grease and line two 8 inch / 20 cm sandwich tins.
- Make “buttermilk” by mixing the dairy-free milk with the vinegar and set aside.
- Mix the self-raising flour, baking powder, ground almonds, caster sugar and salt in a large bowl.
- Combine the oil, yoghurt, extracts and buttermilk, then mix into the dry ingredients until smooth. The batter should be thick but pourable.
- Divide the batter between the tins, top both with raspberries and scatter flaked almonds over one tin (this will be the top).
- Bake for about 30 minutes until golden and firm to the touch. Cool in the tins, then sandwich with jam, dust with icing sugar and serve.
- Keep for up to 3 days in an airtight container or refrigerated.