Veganer Himbeer-Mandel-Kuchen (vegan raspberry almond cake)
The vegan almond batter from Vegane Mandeltorte with whole raspberries folded through rather than left plain, baked as a loaf rather than a round torte. The raspberries bleed slightly into the crumb as it bakes, which is expected and part of the appeal, not a flaw.
Christoph's vegan raspberry almond loaf, the same batter as Vegane Mandeltorte with raspberries folded through rather than left plain.
Ingredients
Written for a 25 × 11 cm loaf tin
Units
Temperature
Servings
Cake
- 130 g whole blanched almonds rounded
- 200 g flour rounded
- 10 g baking powder rounded
- 4 g baking soda rounded
- 1 g fine salt rounded
- 170 g sugar rounded
- 200 ml oat milk rounded
- 12 ml apple cider vinegar rounded
- 110 ml neutral oil rounded
- 5 ml almond extract (optional) rounded
- 200 g raspberries, fresh, or frozen and not thawed rounded
- 15 g flour, for tossing the raspberries rounded
- 20 g sliced almonds, for the top (optional) rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Grind the almonds finely in a food processor, in short pulses, stopping before they turn to paste.
- Whisk the ground almonds, flour, baking powder, baking soda and salt together in one bowl.
- Stir the vinegar into the oat milk and let sit for 5 minutes.
- Whisk the sugar, soured oat milk, oil and almond extract together, then fold in the dry ingredients just until combined.
- Toss the raspberries with the 15 g flour to coat lightly, then fold them gently into the batter.
- Pour into a lined loaf tin and scatter the sliced almonds over, if using.
- Bake at 175°C for 45 to 50 minutes, until a skewer away from a raspberry comes out clean or with a few moist crumbs.
- Cool in the tin for 15 minutes, then turn out onto a rack to cool completely.
Method in the Thermomix
Written for a TM5 or TM6, 2.2 litre bowl. This covers grinding the almonds; the batter and baking are the same as the hand method.
- Almonds into the dry bowl. Grind 8 sec / speed 8, stopping before they turn oily and clump.
- Tip out and continue mixing the batter by hand, folding the raspberries in gently at the very end as in the hand method.
Notes
- Tossing the raspberries in flour before folding them in keeps them from sinking straight to the bottom of the batter during baking.
- The raspberries bleeding slightly into the crumb around them is expected, not a sign anything went wrong; it gives streaks of colour through the slice.
- Fold the raspberries in at the very end, gently. They break down fast under vigorous mixing and streak the whole batter pink instead of staying as distinct pieces.
- It keeps for 3 days at room temperature, wrapped, or 4 days in the fridge if the weather is warm.
Ingredient substitutions
- Raspberries can be blackberries or blueberries in the same weight.
- Oat milk can be any plant milk; soy milk curdles most readily with vinegar.
- Almond extract is optional but reinforces the flavour; a few drops go a long way.
- A dusting of icing sugar over the cooled loaf is a simple finish if the almond topping is skipped.
From Christoph Mayer