Summer Raspberry and Almond Cake
Soft, fruity almond cake - absolutely delicious and a great summer dessert with ice cream or just lovely with a club of tea.
Ingredients
For the cake
- 250 ml plant based milk
- 1 tbsp cider vinegar
- 1 tsp vanilla extract
- 125 ml veg oil
- 250 g self raising flour
- 50 g desiccated coconut
- 150 g caster sugar
- Zest 1 lemon
- 1 tsp baking powder
- 1/2 tsp bicarbonate soda
- 150 g raspberries
For the toppings
- Raspberries for decoration
- Flaked almonds
Instructions
- Preheat the oven to 180°C.
- In a bowl, stir the milk, cider vinegar, vanilla and oil.
- In a separate bowl, add the flour, sugar, baking powder, baking soda, coconut, and lemon zest. Stir to combine.
- Now add in the liquid mixture to the dry mix. Stir thoroughly to combine.
- Gently fold in the raspberries.
- Spoon the mixture into a lined baking tray (I used a 24cm loose bottom tart tin).
- Top with more raspberries and flaked almonds.
- Place into the oven to bake for roughly 35 minutes or until the middle is cooked–check by inserting a toothpick into the middle–if it comes out clean, it’s cooked.
- Once baked, remove from the oven and allow to cool completely.
- Serve with fresh berries such as strawberries or your favourite plant based cream.
Notes
8-12 servings