VEGAN RASPBERRY BAKEWELL CAKE

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Who else is ridiculously over-the-top excited about the return of The Great British Bake Off? I love that it always inspires me to bake more.

Today I’m sharing a recipe for this totally scrumptious Raspberry Bakewell Cake, with fresh raspberries, ground almonds and almond extract for a classic bakewell flavour.

This cake is the spongiest vegan cake I’ve made yet and I think it’s down to the use of dairy-free yoghurt in the cake mixture. It’s moist without being too heavy and has the most wonderful texture.

Although it looks a little… “rustic”, shall we say, it slices like a dream and makes a pretty addition to an afternoon tea table.

INGREDIENTS

• 180 ml unsweetened almond milk
• 2 tbsp lemon juice
• 200 g self-raising flour + 1 tbsp for berries
• 75 g ground almonds
• 250 g dairy-free butter I used Vitalite
• 250 g caster sugar
• 240 ml dairy-free yoghurt I used soy
• 1/2 tsp almond extract
• 1 tsp vanilla extract
• 225 g fresh raspberries

TO DECORATE

• Seedless raspberry jam
• Icing sugar
• Flaked almonds

INSTRUCTIONS

1. Preheat oven to 170c. Grease and line an 8 inch cake tin.
2. Add the lemon juice to the almond milk and leave it to curdle for a few minutes.
3. Mix the flour and ground almonds together in a large bowl.
4. ................................

for full recipes please see : wallflowerkitchen.com

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