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Moist, summery, and easy vegan raspberry almond crumb cake. Made with a simple buttery cake batter, topped with fresh juicy raspberries, chopped almonds and a crunchy streusel. The perfect summery treat to enjoy with a cup of coffee.
This raspberry almond cake is…
- the perfect summer cake!
- a great last-minute recipe.
- an easy snack cake.
Simple ingredients for vegan raspberry almond crumb cake
- Vegan butter: Salted or unsalted! Use whatever you have at home.
- Flour: All-purpose flour for the cake batter and some for the crumble topping. Along with a bit of cornflour for the cake batter will create a soft and fluffy texture.
- Baking soda + powder: The combination of both will gift this apple cake with the perfect amount of rise.
- Sugars: Granulated sugar for the cake batter. And light brown sugar for the crumble topping.
- Non-dairy milk: Oat milk, soy milk, almond milk, or any non-dairy plant milk of your choice.
- Apple cider vinegar: Just a dash to combine with the oat milk to create homemade buttermilk. If you don’t have apple cider vinegar, use lemon juice!
- Raspberry: I like to use fresh raspberries, but frozen ones will work too! Just be sure not to thaw the frozen raspberries before using them.
- Extract: Just a dash of almond extract and vanilla extract.
- Ground cinnamon: A little for the crumb topping.
- Salt: A pinch! All sweet things need a little salt in them.
- Almonds: Sliced/flaked almonds or just finely chopped almonds!
All About The Crumble Topping…
Cinnamon streusel, crumble or crumb topping, whatever you want to call this heavenly topping. You need to make this cake for this crunchy topping alone. In a bowl, combine brown sugar with ground cinnamon and all-purpose flour. Pour in the melted vegan butter and give everything a good mix together. Set aside.
Making The Raspberry Crumb Cake Batter…
Start by making the homemade buttermilk. In a small bowl combine oat milk and apple cider vinegar. Set aside for 5 minutes.
In a large bowl, beat the granulated sugar with the vegan butter for around 1-2 minutes. Add in a splash of vanilla extract and almond extract. Continue to beat together until the mixture becomes lighter in colour. I did this with a spatula, but to speed up this process you can use a stand mixer or even a handheld one! Add in the vegan buttermilk and beat together until combined. At this point, the batter will look weird and clumpy but this is normal! In a separate bowl, whisk together the all-purpose flour, cornflour, baking soda, baking powder and salt. Transfer the dry ingredients to the wet ingredients. Fold together until there’s no visible flour.
Final Touches…
Pour the cake batter into a prepared springform pan lined with parchment paper. With an offset spatula, spread the cake batter into an even layer. Add the fresh juicy raspberries over the top of the cake batter. If the raspberries don’t land evenly over the batter, just use your hands to pick out the berries and place them in a single layer over the batter.
This isn’t a must, but it just ensures every bite of this cake is gifted with jammy raspberries. Sprinkle the chopped or sliced almonds over the top of the raspberries.
And then add the cinnamon crumble. I like to have a few smaller chunks and large chunks of the crumble. To achieve this, simply clump together the crumble topping in between your hand.
Pop the cake into a preheated oven, and bake for 45-55 minutes. Or until the centre is cooked.
Remove the cake from the oven, place it onto a wire rack, and let it cool in the pan for 15-20 minutes. Pop open the spring form pan, and transfer the cake onto a serving plate. I like to move it onto a chopping board with parchment paper, as I find it to be the safest way of moving the cake. Enjoy this raspberry almond coffee cake with a cup of warm or iced coffee.
Keep any leftover cake slices refrigerated in an airtight container for 1-3 days. Bring back to room temperature before serving.
Once you try this delicious vegan raspberry cake recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
More vegan recipes you need to make this summer
- Zucchini Lasagna
- Raspberry White Chocolate Cookies
- Iced Blueberry Matcha Latte
- Grilled Peach Panzanella Salad With Jalapeño Vinaigrette
Ingredients
Crumble
- 56g salted vegan butter
- 1/4 tsp ground cinnamon
- 3/4 cup sliced or chopped almonds
- 75g light brown sugar
- 78g all-purpose flour
Cake Batter
- 263g all purpose flour
- 29g cornflour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
- 240g oat milk
- 1 tsp apple cider vinegar
- 70g salted vegan butter
- 150g granulated sugar
- 1 tsp vanilla extract
- 3/4 tsp almond extract
- 1 1/2 cups fresh raspberries
Instructions
- Pre-heat oven to 180°C/356°F. Line the bottom of a 10-inch springform pan with parchment paper. Grease the sides of the pan and the parchment paper with a little vegan butter.
- Cinnamon crumble: In a medium bowl, combine all-purpose flour, brown sugar and ground cinnamon. Pour in the melted vegan butter and mix until well combined. Set aside.
- Cake batter: In a small bowl, combine the oat milk with apple cider vinegar. Set aside. In a large bowl, beat the granulated sugar with the butter for 2-3 minutes. Add in the vanilla extract and almond extract. Beat for a further 2-3 minutes. Pour in the homemade buttermilk and mix! It’ll look clumpy, but don’t worry! Add in the all-purpose flour, baking soda, baking powder, cornflour and salt. Fold together until no flour is visible.
- Final touches: Pour the cake batter into a lined baking pan. Top with fresh juicy raspberries. Try and keep the raspberries in a single layer, this way every bite will be packed with flavor. Top with the sliced or chopped almonds. Add the crumble topping over the raspberries. Bake for 45-55 minutes or until baked. Allow the cake to cool for 10-15 minutes in the pan. Pop open the spring form pan. Slice, and enjoy!
