Dairy-free raspberry and almond cake recipe
Tangy raspberries and sweet almonds are one of the great taste duos. This gluten-free, dairy-free alternative to a classic raspberry and almond cake is super simple to make and will keep for 2 days in the fridge.
See method- Serves 16 slices
- 1 hour 30 mins to cook
- 269 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 250g gluten free self-raising flour, plus extra for dusting
- 150g toasted flaked almonds
- 200g soya spread, cold, cut into pieces
- 250g granulated sugar
- 2 free range medium eggs
- 2 tsp almond extract
- 200g frozen raspberries
- 1 tbsp Demerara sugar
Each serving contains
- Energy
- 1125kJ 269.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 0.1g
- Sugars
- 18g
of the Reference intake
Carbohydrate 32.3gProtein 3.9gFibre 2.1g
Method
- Preheat the oven to 180°C/fan160°C/gas 4. Butter and lightly flour (tip out the excess) an oblong cake tin (20cm x 30 x 3cm). Tip the flour, half the almonds, soya spread and sugar into a food processor and whizz until the mixture resembles breadcrumbs. Remove 100g of the mix, stir in the remaining flaked almonds and put to one side. Add the eggs and almond extract to the remaining mixture in the food processor and blend together.
- Spread this mixture over the base of the tin, then scatter the raspberries over the top. Sprinkle with the reserved almond mixture, scatter with demerara sugar and bake for 45 minutes or until firm to touch. Cool in the tin and cut into slices or squares. They will keep for up to 2 days in the fridge.
- See more Dairy-free recipes
