Raspberry, white chocolate and almond sheet cake – this amazing eggless, dairy free and vegan traybake cake is wonderfully soft and moist and full of fresh raspberries and white chocolate chunks.
This vegan raspberry, white chocolate and almond sheet cake is the kind of cake that you can’t just have one slice of; it is so moist and full of flavour, without being too sickly sweet, that you just can’t help coming back for more.
It is lovely as an afternoon snack with a cup of tea; but is also delicious served warm with ice cream or custard as a pudding.
Why It Works:
The cake is made with part ground almonds which give a lovely texture and flavour, I also added some cornflour (cornstarch) to help keep the crumb soft and light. A few teaspoons of optional glycerine also help to keep the cake soft and moist.
(Glycerine is a great addition to cakes to help keep them soft – you can add 1 tsp per 100g of flour to pretty much any cake recipe).
I used part vegan butter for flavour, and part sunflower oil for moisture. Make sure that you use the kind of vegan butter that comes in a solid stick, not the spreadable kind in a tub, which has too high a water percentage for baking.
I love Naturli Vegan Block, which is available from Sainsburys, but Stork best for pastry is good too and I believe that Vitalite have started making a block margarine as well.
The cake is studded with vegan white chocolate – most large supermarkets have it in the ‘free from’ section now. But if you can’t get hold of it, or if you just don’t like it, then chopped dairy free dark chocolate will be just as delicious.
I topped the cake with a scattering of frozen raspberries, though fresh will also work. They collapse into sharp, jammy pockets, which perfectly balance the sweetness of the white chocolate and are delicious with the almond.
The base cake recipe is adapted from this easy vegan vanilla cake recipe by Namely Marly; her blog is awesome if you haven’t already heard of it!
How To Make Vegan Raspberry, White Chocolate and Almond Sheet Cake:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
Heat the oven to 180C/350F/gas mark 4. Grease a rectangular traybake tin and line with a strip of baking parchment. Make sure that you leave some overhanging on either side so that you can easily lift the cake out of the tin once it is baked.
Place softened vegan butter (block not spreadable), caster sugar and light brown soft sugar in a bowl and use an electric mixer to whisk together until well combined then whisk in sunflower oil a little at a time.
Add ground almonds, cornflour (cornstarch), baking powder, bicarbonate of soda, salt, cider vinegar, vanilla extract, almond extract and glycerine and whisk until smooth and well combined.
On a low speed, whisk in a third of the flour, followed by the milk and some of the water, then another third of the flour, the rest of the water, then the rest of the flour. Take care not to over-mix the batter once all of the water and flour have been added as this can make the cake tough.
Fold through about two thirds of the chopped white chocolate (or dark chocolate).
Pour the batter into the prepared tin and spread it level. Scatter over the rest of the chocolate and all of the raspberries. There is no need to press them into the batter as they will sink in as the cake cooks.
Bake for about 45 minutes until a skewer inserted into the centre comes out clean. The cake is very delicate when it is warm so leave it to cool in the tin for at least an hour before carefully lifting it out using the strip of baking parchment.
Slice into squares or fingers and serve!
How Long Will It Keep?
Because this cake contains fresh fruit, it will only keep for up to 3-4 days in an airtight container. There should be no need to refrigerate it unless it is very warm at room temperature.
Can I Freeze It?
Yes, any leftover slices of this cake will freeze well in an airtight container. Allow to defrost at room temperature.
More Vegan Sheet Cake Recipes:
- Easy vegan chocolate cake with chocolate buttercream
- Vegan pumpkin chocolate chip cake bars
- Easy vegan ginger cake
- Vegan beetroot chocolate cake with chocolate avocado frosting
- Vegan chocolate sheet cake with ganache
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Raspberry, White Chocolate and Almond Sheet Cake (Vegan)
Ingredients
- 120 g (½ cup) vegan block butter (not the spreadable kind) softened
- 300 g (1 ⅓ cups) caster (superfine) sugar
- 100 g (1/2 cup) light brown soft sugar
- 60 ml (¼ cup) sunflower oil (or another neutral oil)
- 65 g (½ cup + 1 Tbsp) ground almonds
- 60 g (½ cup) cornflour (cornstarch)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp salt
- 1 Tbsp cider or white wine vinegar
- 2 tsp almond extract
- 1 tsp vanilla extract
- 3 tsp glycerine (optional)
- 385 g (3 cups + 2 Tbsp) plain (all-purpose) flour
- 180 ml (¾ cup) unsweetened non-dairy milk (I used soy)
- 240 ml (1 cup) water
- 200 g (7oz) dairy free white chocolate (or dark chocolate) roughly chopped
- 200 g (7oz) frozen or fresh raspberries (I used frozen)
Instructions
- Preheat the oven to 180C/350F/gas mark 4. Grease a 23x33 cm / 9x13 inch rectangular cake tin and line with a strip of baking parchment.
- Place the softened vegan butter, caster sugar and light brown soft sugar in a large bowl and use an electric mixer to whisk together for a few minutes until well combined then whisk in the sunflower oil a little at a time.
- Add the ground almonds, cornflour (cornstarch), baking powder, bicarbonate of soda, salt, cider vinegar, vanilla extract, almond extract and glycerine and whisk until smooth and well combined.
- With the mixer on a low speed, whisk in a third of the flour, followed by the milk and some of the water, then another third of the flour, the rest of the water, then the rest of the flour. Once all of the flour is added, take care not to over-beat the mixture
- Fold through about two thirds of the chopped white chocolate (or dark chocolate), pour the batter into the prepared tin and spread it level.
- Scatter over the rest of the chocolate and all of the raspberries. There is no need to press them into the batter as they will sink in as the cake cooks.
- Bake for about 45 minutes until a skewer inserted into the centre comes out clean. The cake is very delicate when it is warm so leave it to cool in the tin for at least an hour before carefully lifting it out using the strip of baking parchment.
Jo Hall
Thank you for this recipe, delicious and not complicated to make and freezes well.
Tash Birch
This cake turned out soo well. The sponge was really light with a lovely flavour. I used dark chocolate as not a big fan of white and didn’t have the glycerin so made it without. Great recipe. Thank you