Raspberry Almond Bars | Easy Sheet Cake

These vegan Raspberry Almond Bars may look and taste like fruity blondies but are actually healthy, eggless, and dairy-free moist sheet cake squares! The recipe is easy to make, highly customizable, and is brimming with sweet, tangy, and nutty flavors in every bite!

I’m sure everyone will love these simple but delicious cake bars made with moist and chewy almond-infused crust topped with fresh raspberries and crunchy almond flakes. These handy and healthy goodies can be made with any berries and are perfect as a grab-and-go breakfast snack, dessert, simple afternoon cake, or party treat.

Easy and delicious Vegan Raspberry Almond Cake Bars

Almonds and raspberries together create a swoon-worthy flavor and texture combination. I love how the sweetness and subtle tartness of the berries seeps into the almond-vanilla cake base while the almond nuts and sugar give it a crunchy finish after baking. This vegan-inspired recipe is fairly easy and straightforward to make too. Even fledgling bakers can ace this one. Simply make the batter, add the toppings, bake and serve! No sweat!

If you are anticipating several people to serve this to, you can double the amount of each ingredient, use a larger baking pan and make a sheet cake. Or use muffin or cupcake pans if you want to make individual-sized baked goodies that can be placed in pretty boxes as give-aways. If you want to use a different size of cake pan you can also have a look at my cake pan conversion calculator. Take note to adjust the baking time when using a pan with a different size.

Successful Baking Tips for you

• It is best to grease your baking pan lightly and then line it with parchment paper (the previous greasing helps the parchment paper to stick to the pan). Doing this will ensure that you can easily remove the raspberry almond cake after baking.
• It is always worth sifting the flour and baking powder beforehand. This prevents lumps so that the ingredients combine better and the batter needs less stirring.
• Do not over-mix the batter if you will end up with a dense and heavy cake base.
• Coat the raspberries in cornstarch before placing them on top of the batter. This will prevent the juice from making the cake soggy.
• The cake should turn out moist after baking, so make sure to not keep it in the oven longer than necessary. Insert a toothpick on the middle part of the cake; if it comes out clean, then it is baked through.

What are the Ingredients used for making this vegan cake?

• All-purpose or spelt flour: To make this cake gluten-free, I recommend using a 1 to 1 gluten-free flour baking blend. If using buckwheat or whole grain flour, keep in mind that this won’t give you the same fluffy and soft texture as when using lighter flour.
• Ground Almonds: Simply place whole raw almonds in a food processor or blender and grind them into flour. Alternatively, you can also buy almond meal at a store.
• Baking powder: If you don’t have this on hand, you can use half amount of baking soda instead.
• Sugar: You can use any type of sugar like pure organic raw cane sugar or coconut sugar.
• Dairy-free milk: You can use your favorite variety, such as soy, almond, cashew, or oat milk.
• Oil: such as canola or sunflower oil.
• Ground Vanilla: or use vanilla extract and mix it with the wet ingredients first.
• Apple cider vinegar: this will help to activate the baking agents. However, you can also substitute white vinegar or lemon juice.
• Salt: to balance out the flavor.
• Raspberries: or other berries, fresh or frozen.
• Cornstarch: to toss the raspberries with.

How to make Raspberry Almond Cake Bars

As always, I recommend checking out the recipe video and this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!

Step 1: Whisk together the dry ingredients

Start by sifting the flour, baking powder, and ground vanilla into a large bowl. Then add the ground almonds, sugar, and salt and whisk together. Set aside.

Step 2: Whisk together the wet ingredients, then combine both to create a batter

In a measuring cup whisk together the dairy-free milk, applesauce, oil, and apple cider vinegar. Then pour the wet into the dry ingredients and stir until just combined. Now add the batter into a baking pan lined with parchment paper and smooth it out.

Step 3: Top with raspberries and almonds, then bake!

Toss the raspberries in the cornstarch to coat. Then spread them over the batter. Top with almond flakes and sprinkle with a bit of sugar (this will create a nice caramelization and browning). Finally, bake in the preheated oven at 356 °F (180 °C) for about 40 minutes, or until a toothpick comes out clean (please do not over-bake if you want a moist cake).

Step 4: Let cool, then slice and enjoy!

Once done baking, let the vegan raspberry almond sheet cake cool for 15 minutes in the pan. Then lift it out onto a cooling rack using the overhanging parchment paper and allow it to cool completely. Cut into squares and enjoy!

Amp up the flavors and serve!

• The raspberry and almond bars can be prepared in no time! However, if you want to bake them ahead and bring them to a party the next day, you can also reheat them in the oven or microwave just before serving. This will make them super moist and flavorful again!
• If you want to have a more intense raspberry flavor, you can add raspberry jam on top of fresh raspberries. You can also drizzle some fruit glaze over the bars. Simply whisk 1 cup of powdered sugar with 2-3 tablespoons of raspberry juice to make one.
• If you want to have some other fruit varieties, you can use blueberries, blueberries, blackberries, cherries, strawberries, apples, or peaches as additional toppings in one sheet pan.
• You can also go the extra mile and serve a la mode by placing a scoop of vegan vanilla ice cream on top!

Can I make this cake nut-free?

Yes! For a nut-free version, you can replace the ground almonds in the batter with 65 g more flour. Since nuts also contain fat, I recommend adding 1 tbsp more oil to the batter to achieve the same nice and moist texture. If the batter still looks too dry you can add a little more dairy-free milk or applesauce. Instead of the almond flakes on top, you can use coconut flakes or vegan chocolate chips.

Storing, Freezing, and Reheating

These vegan raspberry almond bars can be stored at room temperature for up to 3 days. If you keep them tightly sealed in the refrigerator, they can last for 5 days. They also freeze up well! Just place them in individual Ziplocs or wrap them separately in foil and they will be good for 2 months. To reheat, allow them to thaw at room temperature overnight and place them in the oven until warm before eating.

These Vegan Raspberry Almond Bars are:

• Egg and dairy-free
• Easy to make and is novice-friendly
• Customizable and adaptable
• Moist and chewy
• Gluten-free possible
• Healthy
• Fun and portable
• Irresistibly delicious!
• The perfect vegan sheet cake recipe to enjoy as an all-day sweet treat!

More delicious and vegan recipes to try

• Mini Apple Pies
• Vegan Madeleines
• Pecan Pie Bars
• Almond Horns
• Apple Crumble Pizza
• Vegan Nut Bars
• Cranberry Orange Bread
• Vegan Cinnamon Rolls
• Hazelnut Cake
• Blood Orange Cake

If you try these incredible Raspberry Almond Cake Bars, please leave me a comment and rating below! And if you take a photo of your easy vegan sheet cake and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Happy baking!

Vegan Raspberry Almond Cake Bars

Author: Bianca Zapatka

These vegan Raspberry Almond Bars may look like fruity blondies but are actually healthy, eggless, and dairy-free moist sheet cake cut in squares! The recipe is easy to make, highly customizable, and is brimming with sweet, tangy, and nutty flavors in every bite!

4.93 von 13 Bewertungen

Print Pin Review

Prep Time 10 mins

Cook Time 40 mins

Course Bars, Breakfast, Cake, Dessert

Cuisine American, German

Servings 15 Bars

Calories 171.2 kcal

You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!

Ingredients

Cake batter

• 1 ½ cup (180 g) all-purpose or spelt flour or gluten-free flour*
• 1 ½ tsp baking powder or ¾ tsp baking soda
• 1 pinch (1 tsp) of ground vanilla or 1 tsp vanilla or almond extract
• 1 cup (80 g) ground almonds also known as "almond meal"
• ½ cup (120 g) + 1 tbsp raw cane or coconut sugar + a little more for sprinkling
• ½ tsp (1 tsp) salt
• ⅔ cup (160 ml) dairy-free milk or 1-2 tbsp more as needed
• ½ cup (120 g) applesauce or 1 mashed banana or 2 flaxseed eggs*
• ⅓ cup (70 g) oil e.g. canola, coconut, or sunflower oil
• 1 tbsp apple cider vinegar or white vinegar

Topping

• ¾ cup (100 g) raspberries frozen or fresh
• 1 tbsp cornstarch
• 3 tbsp almond flakes for sprinkling

Instructions 

*Note: Be sure to watch the recipe video + step-by-step photos in the blog post above. Also, I recommend using metric measurements.

• Preheat the oven to 356 °F (180 °C). Lightly grease an 11 x 7 baking pan or 8-inch square pan and then line with additional parchment paper (the previous greasing helps the parchment paper to stick to the pan).
• Sift the flour, baking powder, and ground vanilla into a large bowl (sifting prevents lumps). Then add the ground almonds, sugar, and salt and whisk together. Set aside.
• In a measuring cup whisk together the dairy-free milk, applesauce, oil, and apple cider vinegar.
• Now pour the wet into the dry ingredients and stir until just combined.
• Add the batter into the prepared baking pan and smooth it out.
• Toss the raspberries in the cornstarch to coat (this will prevent the raspberry juice from making the cake soggy). Then spread them over the batter. Top with almond flakes and sprinkle with a bit of sugar (this will create a nice caramelization and browning).
• Bake in the preheated oven for about 40 minutes, or until a toothpick comes out clean (if you want a moist cake, don't over-bake).
• Let it cool for 15 minutes in the pan. Then lift it out onto a cooling rack using the overhanging parchment paper and allow it to cool completely.
• Cut into squares and enjoy!

Notes

• Flour: Instead of all-purpose and spelt flour, you can use a gluten-free flour blend 1:1. Whole wheat or buckwheat flour works too, however, you may need a little more liquid.
• Applesauce: Instead of applesauce, you can also use the same amount of banana or pumpkin puree or sub 2 flaxseed eggs (2 tbsp of ground flaxseeds mixed with 6 tbsp of water, then set aside for 5 minutes to thicken).
• Sugar: I used raw cane sugar for the cake batter and coconut sugar for sprinkling. However, you can use any sugar.
• No raspberries? You can also use other fruit berries of your choice.
• Want more toppings? Feel free to use your favorite nuts or even vegan chocolate chips. You can also fold them into the batter before baking.
• Want to make it nut-free? Read my blog post for suggestions.
• Storing: Leftovers can be stored covered in the refrigerator for about 3-5 days, depending on the fruits you use, or freeze for longer storage.
• Please read my blog post for additional information on this recipe!

Nutritions

Serving: 1Bar | Calories: 171.2kcal | Carbohydrates: 20.4g | Protein: 3.4g | Fat: 9.1g | Saturated Fat: 0.7g | Sodium: 140.1mg | Potassium: 63.2mg | Fiber: 1.8g | Sugar: 6.5g | Vitamin A: 27.7IU | Vitamin C: 1.7mg | Calcium: 59.6mg | Iron: 1mg

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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