Posted in Recipes on 27.03.2018
Raspberry and Almond Cake
prep: 15 mins / cook: 60 mins / inactive: 0 mins / total: 1 hour 15 mins / quantity: 8 - 10 slices Print recipe?
Oh man alive this vegan Raspberry and Almond Cake took me a while to get just right. Trying to get the balance of flavours and not have the flipping thing sink in the middle (twice). Three cakes later and we have a winner. And I mean WINNER. Even if Phil was disappointed that there were no more cake rejects (he’s very unfussy when it comes to cake)
First time it sunk AND was far too almondy. Second time it sunk AND I’d undercooked it so had a truly unpleasant raw flour texture. Blergghh.
But there was something, some je ne sais quoi quality about the taste that made me keep going and not just throw a raspberry fit and give up.
It’s actually really simple to make too – no frantic beating/creaming together of the fats and sugars. No whisking of eggs. Just mix together dry ingredients, mix together wet ingredients, mix the two together! Plop in some raspberries and bake away.
Oh and the smell as this thing is cooking! I talk a lot about the smell of coconut sugar, particularly if you follow us on Instagram! But take that smell and bake it with zesty orange and zingy raspberries and I swear, people will be coming down the street asking what that fruity-caramely heaven is you’re baking!
Even when it was sunk and tasted of raw flour Phil still managed to eat 3 pieces in succession! I’m convinced that man has hollow legs.
You can use fresh or frozen raspberries for this cake too. If you use frozen just take about 20 raspberries out and put on a plate to defrost while you mix the ingredients all together. They don’t need to be thoroughly thawed to work perfectly in this cake.
The top is then drizzled with a touch of maple syrup mixed with some of the amazing stuff that is Foodie Flavours Natural Raspberry. It’s such an intense flavour you only need a few drops to infuse the cake with the most wonderful raspberry tang.
Here are some items I used in today’s Raspberry and Almond Cake:
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Raspberry and Almond Cake
prep: 15 mins / cook: 60 mins / inactive: 0 mins / total: 1 hour 15 mins / quantity: 8 - 10 slices
- 1 1/2 cups plain flour
- 3/4 cup coconut sugar
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 cup ground almonds
- 1 orange – grated zest
- 1 cup fresh orange juice
- 1/3 cup oil – olive oil, sunflower oil and avocado oil all work great for this recipe!
- 1 tblsp apple cider vinegar
- 10 drops Foodie Flavours Natural Almond Essence
- Approximately 20 raspberries (see note)
- 1/4 cup maple syrup
- 10-15 drops Foodie Flavours Natural Raspberry Essence
- flaked almonds
- An 8 inch (20 cm) loose bottom or spring form cake tin
- Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5. Brush a little oil around the inside of an 8 inch (20 cm) loose bottomed or spring form cake tin and dust with flour, shaking out any excess
- Cut a round piece of parchment to fit the bottom of the tin and place inside (I just draw round the outside of the tin and cut a little inside the circle!)
- In a large bowl mix together the flour, coconut sugar, baking soda, baking powder, ground almonds and grated orange zest
- In a smaller bowl or jug whisk together the orange juice, olive oil, vinegar and almond essence
- Pour the wet ingredients onto the dry ingredients and gently mix together until just combined
- Pour into your prepared tin then drop the raspberries evenly over the cake mix - it doesn't need to be a perfect pattern as they sink into the cake as it cooks!
- Bake for 45 minutes - 1 hour. Check the cake after 45 minutes by inserting a cocktail stick or skewer into the centre of the cake - it will come out clean if the cake is cooked. If it doesn't return to the oven for another 15 or so minutes, testing the cake again
- While that's cooking, mix the maple syrup with the raspberry drops and once you've taken the cake out of the oven brush this syrup all over the top of the cake. Sprinkle over the optional flaked almonds
- Leave to cool for around 15 minutes in the tin before carefully pushing up from the bottom of the cake (or releasing if you used a springform tin) and putting on a wire rack to cool completely
- Store in an airtight container for up to 4 days
- You can use fresh or frozen raspberries for this. If you use frozen just put on a plate to defrost while you mix the ingredients all together. They don't need to be thoroughly thawed to work perfectly in this cake.
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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