Dairy-free raspberry and almond cake recipe

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  • Serves 16 slices
  • 1 hr 30 mins
  • 269 calories / serving
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Preheat the oven to 180°C/fan160°C/gas 4. Butter and lightly flour (tip out the excess) an oblong cake tin (20cm x 30 x 3cm). Tip the flour, half the almonds, soya spread and sugar into a food processor and whizz until the mixture resembles breadcrumbs. Remove 100g of the mix, stir in the remaining flaked almonds and put to one side. Add the eggs and almond extract to the remaining mixture in the food processor and blend together.

Spread this mixture over the base of the tin, then scatter the raspberries over the top. Sprinkle with the reserved almond mixture, scatter with demerara sugar and bake for 45 minutes or until firm to touch. Cool in the tin and cut into slices or squares. They will keep for up to 2 days in the fridge.

Note: the new chilled Free From dairy range is currently available in a limited number of stores. This will increase over the coming weeks.

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  • Ingredients

  • 250g gluten free self-raising flour, plus extra for dusting
  • 150g toasted flaked almonds
  • 200g soya spread, cold, cut into pieces
  • 250g granulated sugar
  • 2 free range medium eggs
  • 2 tsp almond extract
  • 200g frozen raspberries
  • 1 tbsp Demerara sugar
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  • Energy 1126kj 269kcal 13%
  • Fat 14.8g 21%
  • Saturates 2.6g 13%
  • Sugars 18.4g 20%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 32.3g Protein 3.9g Fibre 2.1g

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