Almond raspberry cake with ganache and almond buttercream frosting is a decadent, super-sweet, traditional English treat, this isn’t like an American pudding. It’s a moist date cake with a rich toffee sauce that you serve warm over it. For an extra-special treat, top it with vanilla soy ice cream or any crème of your choice. Almond raspberry cake with ganache and almond buttercream frosting

Ingredients

ALMOND RASPBERRY CAKE

2⅓ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

2 cups powdered sugar

½ cup vegan butter substitute,

at room temperature

1¾ cups soymilk or almond milk

2 tablespoons lemon juice

2 tablespoons unsalted creamy

almond butter

2 tablespoons almond extract

1 teaspoon white vinegar

1 teaspoon vanilla extract

RASPBERRY SAUCE

½ cup raspberry preserves

1 tablespoon granulated sugar

1 tablespoon water

Method 

To make the cake, preheat the oven to 350 degrees F and oil and flour two 8-inch round cake pans.

Combine the flour, baking powder, and baking soda in a bowl. In a separate large bowl, combine the sugar and vegan butter substitute and beat with an electric mixer until fluffy.

Beat in the soymilk, lemon juice, almond butter, almond extract, vinegar, and vanilla extract.

Add the flour mixture and stir with a wooden spoon until just combined. Pour evenly into

the prepared pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on racks.

To make the sauce, combine the raspberry preserves, sugar, and water in a small saucepan. Bring to a boil, stirring constantly, and simmer for 3 minutes. Alternatively, place the ingredients in a microwave-safe bowl and microwave at medium power for 30 seconds.

Strain the mixture through a finemesh strainer.

Ingredients:

GANACHE

½ cup nondairy chocolate chips

¼ cup soy creamer or soymilk

½ teaspoon instant coffee

granules

ALMOND BUTTERCREAM FROSTING

1¾ cups powdered sugar

½ cup vegan butter substitute,

slightly softened but not at

room temperature

¾ teaspoon almond extract

GARNISH

Slivered or sliced almonds

Fresh raspberries

Method:

To make the ganache, combine the chocolate chips, s

oy creamer, and instant coffee granules in a double boiler over gently simmering water until

melted. Alternatively, place the ingredients in a microwave-safe bowl and microwave at medium power for 1 minute. Stir. Microwave for 25 seconds

longer and stir until smooth. If necessary, microwave

for an additional 25 seconds.

To make the frosting, combine all the ingredients in a blender or food processor and process until creamy. Refrigerate before using, if time permits.

To assemble, remove the cooled cakes from the pans and spread about one-third of the frosting over 1 of the cakes. Carefully spread all of the sauce on top of the frosting. Let stand until the sauce has firmed up slightly, up to 1 hour.

Place the other cake over it and spread the ganache on top. Frost the sides with the remaining frosting. If there is any frosting left over, pipe designs on top of the cake. Garnish with almonds and raspberries. Store in the

refrigerator.

Tips

If you make the ganache in advance, you might need to reheat it so it will be spreadable.