Raspberry Truffle Almond Cake

You know that a cake is too darn good when you’re actually spending your one and only study break to write a post about it to share it with the world instead of watching the new Game of Thrones episode.

raspberry truffle almond cake

Looks like I love you guys and your tastebuds a little too much. And I’m pretty sure that if you my friends were to try this now, you’d send all your love back to meeee.

Because what can possibly go wrong with a soft, dense yet tender almond scented cake topped with the most luscious, creamiest chocolate truffle coconut cream frosting and fresh raspberries?

raspberry truffle almond cake

What can go wrong, I’LL TELL YOU WHAT.

You’ve heard the “it’s the things that we love most that destroy us” saying right? Case in point: my finger. My poor finger. See? I have this rather inadequate tendency to cut myself while unmolding/cutting cakes, which, as you can imagine, it’s not useful at all when you’re the biggest crybaby and can’t tolerate the smallest glimpse of blood.

raspberry truffle almond cake

Me: *tries to unmold cake* *cuts fingertip with a sharp edge of cake* *faints* *has to spend the following seven minutes curled into a ball in the kitchen floor while sobbing because there’s blood everywhere*

And by “blood everywhere” I totally mean “two drops of blood in my fingertip” but I thought it’d be nice to make it look like a Game of Thrones scene for once. I’m such a drama queen I guess. For record I don’t think I’d last a day in there because all that blood would make me go bananas. Also, too many butts to stare at. I wouldn’t know where to look </3

raspberry truffle almond cake

Anyway! If you leave the part where you almost mutilate yourself with a piece of cake aside, this is still a top notch idea. I mean, who doesn’t like almond cake? And who doesn’t dig creamy, velvety truffle frostings??? And more importantly: who doesn’t love to lick the whipping cream bowl clean after you’re done with it????????

Do such people exist anyway?

raspberry truffle almond cake

raspberry truffle almond cake

Then we have raspberries aka one of my favourite fruits ever which, as you might have guessed, go terrific with the almond truffle combo. Aaaaaaaand they look extra beautiful when dusted with powdered sugar. I was actually going to write “fairy dust” to make it sound like, you know, magical, more whimsical… but I was just made known what “fairy dust” actually means and know that I think about it, I totally don’t want you guys to be sprinkling random hardcore drugs in your cake.

raspberry truffle almond cake

So stick with that sugar. And be careful because this frosting itself is already enough addictive. Vegan or not, I don’t think you’ll ever go back to traditional whipped cream after you’ve let this coconut cream wonder graze your lips. So creamy, so soft, so sweet, so truffly and SOOOO DECADENT.

raspberry truffle almond cake

This cream is what I live for. This cream is what dreams are made of. This cream is all I want in life.

raspberry truffle almond cake

Apart from free time to take naps, lots of money to travel and get the expensive veggie burger option and watch the new Game of Thrones chapter. That being said I shall leave you know because Jon Snow isn’t going to get savagely stared at himself.

raspberry truffle almond cake

Raspberry Truffle Almond Cake
Soft and delicious almond cake topped with coconut whipped cream and fresh berries. So good!
Write a review
For the cake
  1. 250 grams all purpose flour
  2. 80 grams almond flour
  3. 5 grams ground flax seeds
  4. 180 grams coconut sugar
  5. 320 grams almond milk
  6. 75 grams olive oil
  7. 10 grams baking powder
  8. 10 grams white wine vinegar
  9. 2 tsp. vanilla extract
For the whipped cream
  1. 2 cans of full fat coconut milk
  2. 5 tbsp. sugar
  3. 2 tbsp. cacao
For the topping
  1. Fresh raspberries, powdered sugar, etc
  1. Open the coconut milk cans and leave them to chill in the fridge overnight.
  2. To make the cake whisk together flours, sugar, baking powder and flax.
  3. Add milk, oil, vinega and vanilla and stir to combine.
  4. Pour batter in a well-greased small-medium baking pan and bake at 180ºC (375F) for 35-40 minutes or until golden.
  5. Leave cake to chill before frosting it.
  6. To make the frosting, separate the solid, creamy part from the lid of the coconut milk can and whip it with the sugar and cacao.
  7. Spread on top of the cake.
  8. Top with raspberries and dust with powdered sugar.
  9. Enjoy!
  1. Any kind of plant-based milk will work here!
earthly taste https://earthlytaste.com/
Have a happy cake-filled week everyone!!



  • Reply Aimée / Wallflower Girl May 24, 2016 at 11:54 pm

    So beautiful! Wish I had a slice right now…

    • Reply Consuelo May 25, 2016 at 12:37 pm

      Thank you dear! xxx

  • Reply superfitbabe May 25, 2016 at 1:08 am

    I absolutely LOVE the way you dusted your cake! Beautiful! And I can SO relate to you and the knife incident. When I attempted to slice the first kabocha I brought to my home, I sliced a really good third of the tip of my thumb. It took me five seconds to realize that I was bleeding profusely and then I started screaming for my mother’s help in the kitchen while she just gave me a Band-aid while giving me that “You are such a dumb kid” stare. LOL!

    • Reply Consuelo May 25, 2016 at 12:37 pm

      HAHAHAHHAHAHAHAHHA oh my gosh that’s SO me 😉 Still ahve to give kabocha a go but I’m pretty sue that’s the kind of thing which would happen to me too. Thank yoooouuuuuu! xx

  • Reply Kelly May 25, 2016 at 4:17 am

    Would these work as cupcakes?

    • Reply Consuelo May 25, 2016 at 12:33 pm

      Hey Kelly! I haven’t tried that but I don’t see why it wouldn’t. Just make sure you reduce the baking time accordingly 😉

  • Reply sam May 25, 2016 at 10:49 am

    this looks super good! i don’t have flaxseeds on hand at the moment, do you think i could omit those? will it affect the structure of the cake?

    • Reply Consuelo May 25, 2016 at 12:36 pm

      Hi Sam! My previous trials without the flax didn’t work quite as yummy but still good. If you have chia seeds you may use those instead, if not, I don’t think it would make that big of a difference since it’s not a big amount of seeds! xxx

  • Reply Tami Rudy June 10, 2016 at 12:37 am

    I love your photos. Seriously… I could stare at them all day. This sounds like an amazing cake. I don’t know if I could choose between GOT and the cake though. And your red wedding kitchen scene cracked me up.

    • Reply Consuelo June 29, 2016 at 6:53 pm

      Hahahaha thanks a million Tami! So happy you like it 🙂 x

  • Reply Debbie June 27, 2016 at 1:46 pm

    Love the addition of flax seeds! So clever to make it so healthy!

    • Reply Consuelo June 27, 2016 at 4:14 pm

      Aw thank you Debbie! x

    Leave a Reply

    I have read and accept the privacy policy *

    Basic information on personal data protection.
    Person responsible: Consuelo Morcillo More info.
    Purpose: Moderate the comment section. More info.
    Legitimacy: Your given consent. More info.
    Final recipients: Data is kept on Dinahosting servers, where this website is hosted. More info.
    Rights: You're entitled to access, rectify, limit or remove your data, as explained on the aditional data section.
    Data storage period: Data will be saved until those concerned request its deletion.
    Additional information: additional information on your personal data protection can be found on my privacy policy.