Vegan Raspberry Shortbread Cake – DrNewMed Healthy Recipes for Healthy Eating

We finally have a vegan recipe for the raspberry butter biscuit cake for you, which I’m sure many of you have been waiting for. For the raspberry layer, you can use either fresh or frozen berries. But if you can’t find or don’t like raspberries, other fruits like peaches or B. Currants are a great alternative.

Ingredients

For the Shortbread Base

1 cup vegan butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the Raspberry Filling

2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

For the Topping

1/4 cup sliced almonds

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a mixing bowl, cream together the vegan butter and powdered sugar until light and fluffy.
Gradually add the flour and salt to the butter mixture, and mix until it forms a crumbly dough.
Press the dough evenly into the bottom of the greased cake pan. Use the back of a spoon to smooth it out.
In a separate bowl, combine the raspberries, granulated sugar, cornstarch, and lemon juice. Gently toss to coat the raspberries.
Spread the raspberry filling evenly over the shortbread base.
Sprinkle the sliced almonds on top of the raspberry filling.
Bake in the preheated oven for 35-40 minutes, or until the edges are golden brown.
Remove from the oven and let it cool completely before slicing and serving.