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Raspberry Almond Crumb Cake

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.

  • Author: Parita Kansagra
Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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!