This Raspberry Almond Orange Cake is easy to make in one bowl and takes just a few minutes to put together. It’s incredibly delicious, nutty, moist, juicy with a crunchy almond topping.
Weekends are made for cakes, but this time I couldn’t decide between making an Orange Cake or an Almond Cake. Well, you know me guys, I’m always struggling with making decisions. So I came up with the idea to simply combine both and I made this Raspberry Orange Almond Cake which turned out so delicious! It’s a nutty and fruity cake that’s perfect for a beautiful spring afternoon or any other day.
Raspberry Almond Orange Cake
This Cake reminds me a little bit of the Spanish Orange Almond Cake, I‘ve always enjoyed when I spent my holidays in Spain. I really loved this almondy Spanish dessert made with fresh juicy oranges. While the Spanish Almond Cake is often made with lots of eggs, I wanted to create a vegan version that tasted pretty similar. Anyways, I find, my Almond Cake with Orange flavor comes pretty close to the traditional Spanish version. Even though, it contains no eggs, no dairy, no butter!
Moist, Juicy, Soft, Nutty
The texture is similar to my popular Carrot Cake and my Pumpkin Cake (but without the Cheesecake layer), so it’s pretty moist but still soft, with a melt in your mouth effect. It’s NOT one of those ultra-dry coffee or tea cakes, which require a lot of drinking afterwards to ensure that the cake doesn’t get stuck in your throat! Maybe you’ve experienced the problem with eating a cake that’s so dry it’s difficult to swallow. Although, this Raspberry Almond Cake tastes delicious how it is, I also like to serve it with a dollop of whipped coconut cream, or vegan ice cream and top!
Easy one bowl Vegan Almond Cake
This Raspberry Almond Cake comes together in just one bowl! You can either make it with all-purpose flour, spelt flour or a gluten-free flour blend 1:1. I’ve also added almond flour which adds a nutty flavor to the batter, however, you could also use other ground nuts instead. If you want to sub more regular flour, I recommend adding a little more oil. Otherwise, the Almond Cake will probably get a bit too dry, To sweeten, I used raw cane sugar but other sweeteners are fine too, such as maple syrup, agave syrup, regular sugar, or coconut sugar.
I hope you’ll love this Raspberry Almond Cake. It is:
- Vegan
- Dairy-free
- Egg-free
- Can be made gluten-free
- Soft & fluffy
- Moist
- Nutty
- With Orange flavor
- Topped with crunchy almond flakes
- Very easy to make!
- So delicious!
Add any fruits you like!
The topping is completely up to you because you can add any fresh fruits and berries you like in this Almond Cake! In spring and summer, I recommend making it with seasonal berries, such as raspberries, blueberries, strawberries, cherries or red currants. In fall and winter, you can turn this recipe into a traditional Orange Cake and top it with sliced oranges. However, apples, pears, plums, nectarines, apricots, peaches, and bananas are fine too!
If you try this recipe, please leave me a comment below sharing how this Raspberry Almond Orange Cake turned out for you! And if you take a photo of your recreation and share it on Instagram, please do not forget to tag me @biancazapatka and use the hashtag #biancazapatka , so I won’t miss it! Happy baking!
Raspberry Almond Orange Cake
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
Almond Orange Cake
- 1 1/2 cups all-purpose flour (180g) *or gluten-free flour
- 3/4 cup ground almonds (90g) *read recipe notes for options
- 2 tsp baking powder
- 1/2 tsp baking soda or sub 1 tsp more baking powder
- 1/2 cup non-dairy milk (120ml) or a tiny bit more, if needed
- 1/3 cup fresh orange juice (80ml) or sub more non-dairy milk
- 1/3 cup oil (80ml) or plant-based margarine
- 1-2 tbsp ground flaxseeds or sub soy flour
- 1/2 cup brown sugar* (100g)
- 1 tsp vanilla extract
- zest of 1/2 lemon or orange
- 2 tsp apple cider vinegar
Topping
- 4,5 oz raspberries (125g) or sub other fresh fruits
- 2/3 cup sliced almond
- pomegranate seeds (optional) to garnish
- powdered sugar for dusting
Instructions
- Preheat oven to 355°F (180°C). Grease an 8-inch (20cm) baking pan.
- In a large bowl, whisk together flour, ground almonds, baking powder, and baking soda. Set aside.
- In a mixing bowl, mix together non-dairy milk, orange juice, oil, ground flaxseeds, sugar, vanilla extract, lemon zest, and vinegar.
- Sift the flour mixture into the wet mixture and stir until just combined. (Please do not overmix!).
- Transfer the batter into the prepared pan and set aside for 5 mins.
- Dot the raspberries over the top and sprinkle the sliced almonds over. Bake for about 45 minutes or until an inserted toothpick into the center of the cake comes out clean. (If the top of the cake is browning too quickly in the oven, cover it with aluminum foil or baking paper. Keep an eye on it because the baking time may vary).
- Remove cake from oven and let cool completely.
- Dust with powdered sugar and pomegranate seeds, if you like.
- Enjoy!
Notes
- To make this cake gluten-free, you can sub a gluten-free flour blend 1:1.
- Instead of ground almonds, you can also use ground hazelnuts.
- If you want to make this cake without ground nuts, add more 2/3 cups all-purpose flour (80g) + more 1 1/2 tbsp oil and use only 1 tbsp flaxseed meal.
- To make this cake reduced in sugar you can use a sugar substitute or coconut sugar. Also, maple syrup or agave syrup is fine.
- You can top this cake with any fresh fruit you like. Please read the suggestions in the text above.
- Leftover cake keeps covered stored in the refrigerator for up to 4-5 days, depending on which kind of fresh fruit you used.
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Hi just wondering what I can use instead of flaxseed/soy flour?
You can also sub it with more regular flour.
Great recipe, I used slivered almonds instead of flaked but it was still fabulous. I cooked it for 40 mins in fan forced oven. Extra delicious with the addition of orange syrup poured over each slice.
Awesome! Thanks for your great feedback ❤️
I wish you wonderful Easter days! 🙂
I made this way back in lockdown and split the recipe into two small 6” cakes. I delivered one to friends to have as dessert at our virtual dinner party. A fabulous impressive dessert that we served with vegan crème fraiche. The recipe divided into smaller cakes beautifully. I must make this again soon!
That sounds great! Glad it turned out beautifully! 🙂
Thanks for your feedback! 💖
I followed the recipe almost by the word, I only left out the flaxseeds because I couldn’t find them, and the cake turned out awesome! Decorating it with marzipan after baking highly recommended.
Thank you so much! I’m glad it worked even without flaxseeds. 🙂
Wow this is a winner! I made it yesterday and you wouldn’t be able to tell it’s gluten free – it’s light, moist and didn’t sink in the oven. I experimented as I didn’t have a gluten free flour blend. Instead, I upped the ground almonds from 90 to 140g, I then used 90g of flax-seed flour (not ground flax) and 40g rice flour. I replaced the sugar with 55g birch sugar and 45g local honey. I didn’t have orange juice so added more rice milk as you suggest and it by far exceeded my expectations. I really like how you make the recipe so flexible in the instructions too. Thanks for sharing!
Hi Lolly! Thank you so much for your feedback. It’s awesome that this worked out so good for you. I’m really glad to hear that. 🙂
Tried this recipe with blueberries instead of raspberries and it was divine. Thank you for the lovely recipes and even better pictures! Keep them coming!
I love to hear that! Thanks for your kind words, Nadine. <3
This was a lovely cake; very easy to make. I enjoyed the blend of flavours – raspberry, orange and almond! Thanks so much, Bianca!
So glad you enjoyed it! Many thanks! 🙂
I made this cake a few nights ago for my beautiful vegan friend, we all absolutely loved it! I added more raspberries and chopped pistachios to the top before serving with vegan ice cream. It was incredible. By far one of the best vegan cakes I’ve made. Can not wait to make more of your wonderful recipes. Thank you!🌟🌟🌟🌟🌟
So glad you enjoyed it! Many thanks! 🙂
This is my all time favorite vegan cake! And all my non vegan friends love it too!
I am so grateful – thank you so much ♥️
Thank you so much for your feedback. I’m so happy that you loved it! <3
This cake turned out beautifully! Made it for mother’s Day for my mum, didn’t change any ingredients – it was in the oven within 10 minutes of starting and the texture was perfect.
Yay, that’s amazing! Glad it turned out beautifully! Thanks for your feedback! 😉