Raspberry, White Chocolate and Almond Sheet Cake (Vegan)
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.
Servings 12 people
Ingredients
- 120 g (½ cup) vegan block butter (not the spreadable kind) softened
- 300 g (1 ⅓ cups) caster (superfine) sugar
- 100 g (½ 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 teaspoon baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon salt
- 1 tablespoon cider or white wine vinegar
- 2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 teaspoon 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.
Notes
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.
Recipe adapted from: https://namelymarly.com/easy-vegan-vanilla-cake/