This raspberry almond cake without egg combines the best flavors: almond and raspberry! I love how the juicy berries combine with the moist batter. Combined with chopped macadamia for a little crunch and white chocolate for more sweetness.
On top of that, the recipe is super easy! It is perfect for several people – you can adjust the quantities accordingly. You can also adapt the recipe as you like and use the dough to bake muffins or cupcakes, for example.
Why you should try this vegan raspberry almond cake recipe
The cake is:
Vegan: No egg, no animal products
Easy to prepare
Fruity and juicy
Delicious
What ingredients do you need for the vegan cake with raspberries and almonds?
Chia Egg: Since the cake is baked without eggs, I use a chia egg instead. To do this, simply mix 1 tablespoon of chia seeds with 3 tablespoons of hot water and let it soak for a few minutes.
Flour: You can easily use all-purpose flour for the cake. To make the cake gluten-free, you should substitute gluten-free flour.
Ground Almonds: You can use plain ground almonds from the bakery section of your supermarket, or you can grind almonds into a fine flour yourself using a food processor or blender.
Plant-based milk: I used soy milk for the recipe. But you can just use your favorite plant-based milk.
White Chocolate: You can use vegan white chocolate drops or simply shave/chop part of a white chocolate bar.
Macadamia: To add some crunch to the batter, I added chopped, salted macadamia. You can also use chopped almonds, hazelnuts or walnuts.
Frozen raspberries: Raspberries are simply my favorite berries and they go great with the almond dough. Feel free to add other berries like blueberries, oatmeal, etc. as well.
How to prepare the raspberry almond cake without egg
Mix up the Chia Egg: Put the chia seeds in a small cup, pour hot water over them and let them swell.
Preheat the oven to 180ºC (convection).
In the meantime, you can chop up the macadamia and white chocolate for later.
Grease a brownie pan and line it with parchment paper.
Place the softened butter, sugar, chia egg and pinch of salt in a mixing bowl and mix with a hand mixer. (If you don’t have a hand mixer, you can also mix the batter with a wooden spoon.)
Add the flour, ground almonds, and baking powder.
Now gradually pour in the milk and mix the mixture into a smooth dough.
Fold the chocolate drops, chopped macadamia and frozen raspberries into the batter.
Fill the batter into the brownie mold and smooth it out.
Bake the cake Leave for about 30-40 minutes. Before you take the cake out of the oven, do a test with a wooden stick (!). Let the cake cool down in the tin.
Melt the chocolate and drizzle it over the cake. Scatter the flaked almonds on top and top with the fresh raspberries.
50g (vegan) white chocolate (chocolate drops or shavings)
50g macadamia (salted and chopped)
250g frozen raspberries
Glaze:
50g (vegan) white chocolate
2 tbsp flaked almonds
Fresh raspberries
Instructions
Mix up the Chia Egg: Put the chia seeds in a small cup, pour the hot water over them and let them swell.
Preheat the oven to 180ºC (convection).
In the meantime, you can chop up the macadamia and white chocolate for later.
Grease a brownie pan and line it with parchment paper.
Place the softened butter, sugar, chia egg, and pinch of salt in a mixing bowl and mix with a hand mixer. (If you don’t have a hand mixer, you can also mix the batter with a wooden spoon.)
Add the flour, ground almonds, and baking powder.
Now gradually pour in the milk and mix the mixture into a smooth dough.
Fold the chocolate drops, chopped macadamia, and frozen raspberries into the batter.
Fill the batter into the brownie mold and smooth it out.
Bake the cake for about 30-40 minutes.
Before you take the cake out of the oven, do a test with a wooden stick (!). Let the cake cool down in the tin.
Melt the chocolate and drizzle it over the cake. Scatter the flaked almonds on top and top with the fresh raspberries.
