Description
A delightful one bowl vegan cake featuring moist almond and sweet-tart raspberry flavors, perfect for any occasion.
Ingredients
Scale
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- Combine almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Add almond milk, vegetable oil, and vanilla extract. Mix until well combined.
- Fold in the raspberries gently.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool before serving.
Notes
Serving suggestions include dusting with powdered sugar or topping with vegan whipped cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg