This vegan Raspberry Almond Cake is a berrylicious, nutty, and creamy layer cake recipe that is dairy-free, eggless, and can be made gluten-free. It is an amazing dessert made of raspberry filling and cream frosting in between soft, fluffy almond-flavored cake.
If you have tried my Raspberry Almond Orange Cake and Raspberry Almond Bars and enjoyed them, then you will absolutely love this tall, layered cream cake exploding with a mix of sweet, tangy, and nutty flavors with each bite. I garnished it with almond flakes and pomegranate pulps to add a bit of a crunchy texture that perfectly works with the fluffy almond cake and airy frosting.
The best Vegan Raspberry Almond Cake
I am making the most out of springtime by making a bunch of cakes that are light, sweet, and fruity! This layered almond cake filled with raspberry and cream is a perfect addition to my spring dessert collection.
Making a classic almond cake requires using dairy, butter, and eggs. However, I have quite mastered a recipe that is 100% plant-based but rivals the traditional with its fluffiness and moistness.
I also made the cream frosting with dairy-free whipping cream and vegan cream cheese while the raspberry filling is made using fresh berries and with sugar and lemon juice. The pop or tartness balances the sweetness which creates a fresh and zippy flavor. I ended up with a visually stunning cake that tastes heavenly!
Ingredient Notes and Substitutions
- All-purpose flour: you may also use light spelt flour or a gluten-free flour brand. This will give you a soft and fluffy textured cake. Using heavier flour, such as whole-grain or oat flour, will make the cake dense.
- Almond flour: this provides a yummy nuttiness to the cake! You can sub with ground blanched almonds if you don’t have any in your pantry.
- Baking powder: to give volume and lightness to the cake.
- Baking soda: if you have none, just add 1 tsp more baking powder
- Salt: to balance out the sweetness.
- Sugar: I use raw cane sugar, but other sweeteners like maple syrup, agave syrup, coconut sugar, or sugar-free will be fine. Just keep in mind that these may change the texture of the cake.
- Non-dairy milk: The best option for vegan baking is soy milk. Almond milk or oat milk are good options too.
- Orange or lemon juice and zest: or you can combine both. I add these to the non-dairy milk to make vegan buttermilk.
- Applesauce: a vegan replacement for egg. You can also use mashed banana or flax eggs.
- Neutral oil: Canola and sunflower oil are great choices. However, you can also use melted vegan butter or margarine.
- Vanilla extract: or almond extract to enhance the nutty taste of the almond cake batter.
- Raspberries: I used frozen ones, but you can also use fresh any time! Since frozen berries tend to be waterier compared to fresh ones, you may want to thicken the compote with some cornstarch.
- Sugar: add a few tablespoons, depending on your preference.
- Lemon Juice: elevates the flavor make-up of the filling and gives it a fresher taste!
- Dairy-free whipping cream: Or you can use whippable coconut cream instead.
- Vegan cream cheese: make sure it’s softened at room temperature. If you can’t find any, use vegan butter instead.
- Powdered sugar
- Cream stabilizer: this is optional, it’ll make your cream frosting stay in form longer.
How to make Raspberry Almond Cake
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: Make the cake batter.
To make the batter, start by whisking together the dry ingredients in a large bowl. In a measuring jar, whisk together the wet ingredients, then pour it into the dry ingredients and stir until just combined. Divide the batter into the prepared springform pans and bake for about 35 minutes, then allow to cool completely.
Step 2: Make raspberry filling.
Cook the raspberries, sugar, and lemon juice in a saucepan, until the raspberries are soft. Stir 1 tbsp of cornstarch in a bit of water until dissolved. Then stir it into the raspberries and cook until thickened, stirring occasionally. Allow to cool completely.
Step 3: Make the cream frosting.
In a measuring cup, beat the non-dairy whipping cream with a bit of cream stabilizer until stiff peaks form. In another bowl, mix the vegan cream cheese, powdered sugar, and remaining cream stabilizer until creamy. Then add the vegan whipped cream and mix briefly until combined.
Step 4: Assembling the cake.
Cut each cake horizontally in two equal layers. Place one cake layer on a serving plate and layer the cake as shown in the animated picture or recipe video. Finally, sprinkle the cake with almond flakes and chill the cake before decorating and serving.
Garnish it the way you want it!
Now the exciting part, garnishing this raspberry almond layer cake! I always enjoy this step when making desserts, because it gives me a free hand to be creative with what I can use and how to design.
For this particular recipe, I used almond flakes, raspberries, strawberries, and pomegranate pulps. Aside from the fact that they complement the cake flavor-wise, I love how the different tones of red contrast vividly with the cream frosting. Not to mention the different textures they provide that amps up the totality of this amazing treat.
However, you can try other nuts like chopped walnuts, pistachio, pecan, hazelnut or macadamia or simply leave them out and sprinkle with chopped chocolate instead. Same goes for the berries – you can use whatever fruit and berries are in season. Cherries, red currants, blueberries, kiwi, mandarin oranges, apples, cranberries, apricots, and plums.
If you have a birthday coming up, you could also sprinkle the cake with colorful sprinkles – just the way you like it!
Can I make it gluten-free?
Yes, by simply swapping the all-purpose flour with a gluten-free 1 to 1 baking flour. I suggest checking the brand information of the whipping cream and cream cheese too.
How long should I bake the cake?
The baking time may vary depending on the oven, baking pan, or whether you cover the cake during baking. Therefore, please do a chopstick test. Just poke the cake in the middle with a toothpick or something similar. If it comes out without moist pieces, it is ready. The longer you bake the cake, the drier it will be.
Can I use another fruit filling?
If you don’t feel like raspberries, you can make a compote out of any other fruit you like. If you are pressed for time, you could also opt for store-bought compote or jam, or just press some fruit pieces into the batter like I did with my strawberry coconut cake.
How to store any leftover Raspberry Almond Layer Cake?
They can last for up to 4 days in the fridge, depending on how stable your cream is. You can also freeze the cake without the frosting and filling.
This Vegan Raspberry Almond Cake is:
- Gluten-free possible
- Deliciously light and fluffy
- A perfect springtime and summer dessert
- Customizable and you can garnish to your liking!
- Perfectly sweet
- Fruity and zesty
- Creamy and berry-filled
- So delicious!
More vegan layer cake recipes to try
- Poppy Seed Lemon Layer Cake
- Chocolate Raspberry Cake
- Peanut Butter Chocolate Snickers Cake
- Blueberry Lemon Cake
- Strawberry Lemon Cake
- Vegan Black Forest Cake
- Best Vegan Chocolate Cake
- Blueberry Coconut Cake
- Strawberry Cream Cake
- Vegan Vanilla Cake
- Strawberry Coconut Cake
- German Danube Wave Cake
- German Bienenstich Kuchen
If you try this vegan raspberry almond layer cake recipe, please leave me a comment and a star rating on how you liked it! And if you take a photo of your beautiful layer cake and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Have fun baking! 😊
Vegan Raspberry Almond CakeAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
- 3 cups (360 g) all-purpose flour or gluten-free flour*
- 1 cup (100 g) almond flour ground blanched almonds
- 2 tsp baking powder
- ½ tsp baking soda or 1 tsp more baking powder
- ¼ tsp salt
- 1 cup (200 g) sugar
- 1 ⅓ cup (320 ml) non-dairy milk
- ½ cup (120 ml) orange or lemon juice or combine both
- 1 tbsp orange or lemon zest or combine both
- ¼ cup (60 g) applesauce
- ½ cup (120 ml) neutral oil
- 2 tsp vanilla extract or almond extract
- 10.5 oz (300 g) raspberries frozen or fresh
- 3 tbsp sugar or to taste
- juice of 1 lemon
- 1 tbsp cornstarch optional to thicken if using frozen raspberries as their are more watery than fresh ones
- 1 cup (80 g) almond flakes
- raspberries, strawberries, pomegranate
*Note: Check out the step-by-step pics and the recipe video for visual instructions! Also, I recommend measuring the ingredients in grams.
- Preheat the oven to 355 °F (180 °C). Grease the sides of two 8-inch (20-cm) springform pans and line the bottoms with parchment paper.
- Whisk together the flour, almond flour, baking powder, baking soda, and salt in a large bowl.
- In a measuring jar, whisk together the non-dairy milk, orange or lemon juice, zest, applesauce, oil, vanilla extract, and sugar. Then pour it into the dry ingredients and stir until just combined.
- Divide the batter into the prepared springform pans and bake for about 35 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
- Allow to cool for 10-15 minutes in the pan, then remove onto a wire rack to cool completely.
- Add the raspberries, sugar, and lemon juice to a saucepan. Bring it to a simmer and cook over medium heat until the raspberries are soft. If using frozen raspberries make a slurry by stirring the cornstarch in 2-3 tbsp of water until dissolved. Then stir it into the raspberries and cook until thickened, stirring occasionally.
- Allow to cool completely in the refrigerator while it thickens even more.
- In a measuring cup, beat the non-dairy whipping cream with half amount of cream stabilizer until stiff peaks form. Set aside.
- In another bowl, mix the vegan cream cheese, powdered sugar, and remaining cream stabilizer until creamy. Then add the vegan whipped cream and mix briefly until combined.
Assembling the Cake
- Cut each cake horizontally in two equal layers. Place one cake layer on a serving plate. Spread about ¼ of the cream frosting over the cake. Then spread ⅓ of the raspberry filling over it.
- Top with the next cake layer, spread over another ¼ of the cream frosting, followed by another ⅓ of raspberry filling, and repeat this process for the third layer. Then place the fourth layer on top and spread the remaining cream frosting all over the cake.
- Finally, sprinkle the cake with almond flakes (this works best when you place the cake on a clean surface and then “throw” them on the sides of your cake. Then collect remaining almonds and use them again).
- Chill at least 2 hours before decorating and serving. Then decorate with fresh raspberries, strawberries, pomegranate, or any toppings you like!
- Flour: For the best, soft and fluffy texture, I recommend using all-purpose, light spelt flour, or a gluten-free 1 to 1 baking flour. Using heavier flour, such as whole-grain or oat flour, will make the cake dense.
- Sugar: For the cake batter, you can also try other sweeteners, such as maple syrup, agave syrup, coconut sugar, or a sugar-free substitute. Just keep in mind that this may change the texture.
- Dairy-free milk: soy milk works best for vegan baking. However, other dairy-free milk will do too.
- The baking time may vary depending on the oven, baking pan, or whether you cover the cake during baking. Therefore, please do a stick test! The longer you bake the cake, the drier it will be.
- Raspberries: If you don't want to make the raspberry filling yourself, you can opt for store-bought raspberry compote or jam. Other berries can be used, too.
- Storing: Leftover cake can be kept covered in the refrigerator for up to 4 days, depending on how stable your cream is. You can also freeze the cake without the frosting and filling.
- For more information and helpful tips read the blog post above above this recipe card!
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