Easy Bakewell Cake
This cake has all the winning ingredients – super easy to make, delicious and loved by everyone!
Serves: 10
Preparation time: 10 min
Cook time: 35 min
Ingredients
Dry ingredients
100g/1 cup ground almonds
200g/1¼ cups self-raising flour
210g/1 cup golden caster sugar
1½ tsp baking powder
¼ tsp salt
Wet ingredients
300ml/1¼ cups soya milk
115ml/½ scant cup neutral oil
¾ tbsp cider vinegar
2 tsp almond extract
1 tsp vanilla extract
Other ingredients
225g (approx.)/8 oz raspberries
Blobs of raspberry or cherry jam (optional)
2 x handfuls (approx.) vegan white chocolate chips or broken white chocolate chunks (optional)
5 tbsp flaked almonds
Icing sugar for dusting
Optional serving suggestions: fresh raspberries, vegan creme fraiche, coconut yoghurt, fresh mint
Method
Dry ingredients
Preheat the oven to 180°C/350°F/Gas Mark 4.
Line a 23cm (approx.) springform cake tin.
In a large mixing bowl, thoroughly combine all of the dry ingredients and set aside.
Wet ingredients
In a large jug, whisk all of the ingredients really well and set aside for a few minutes.
Just before you’re ready to put the cake into the oven, pour the wet ingredients into the dry and thoroughly combine without over-stirring. This is your cake mixture.
Assembly
Pour half of the cake mixture into the bottom of the lined cake tin and make sure that it’s evenly spread.
Place the raspberries over the mixture, making sure they’re evenly spaced.
Add some blobs of jam over the raspberries. Also evenly add the vegan white chocolate at this stage, if using.
Pour over the other half of the cake mixture, covering the layer of raspberries.
Evenly sprinkle the flaked almonds over the top of the mixture.
Place in the oven and bake for 30-40 minutes depending on your oven. Check after 30 minutes and see if a knife/skewer comes out clean. If not, pop in for another 5-10 minutes until properly cooked.
Leave to cool before serving.
Dust with icing sugar and serve.
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