Runeberg Cake (Finnish Vegan Almond Cake)
Print Recipe

Runeberg Cake (Finnish vegan almond cake)

Runeberg Cake (Finnish vegan almond cake) is a unique delicious cake with lovely flavors of cardamom and raspberries. With it's cute colors, this would be perfect for Valentine's Day too.
Course: Dessert
Cuisine: vegan
Keyword: almond, cake, raspberries, vegan baking
Author: Tiina from My Berry Forest



  • 1,5 cups all purpose flour (~200 g / 350 ml)
  • 0,6 cups almond flour (~60 g / 150 ml)
  • 0,4 cups breadcrumbs or gingerbread / ginger / digestive cookie crumbs (~60 g / 100 ml)
  • 2 tsp ground cardamom
  • 1,5 tsp baking powder
  • 0,5 tsp salt
  • 0,8 cups coconut sugar (~140 g / 200 ml)
  • 1 cup unsweetened or neutral / vanilla flavor soy yogurt (250 ml)
  • 0,8 cups oat drink or other plant-based milk (200 ml) I use Kaslink AITO organic oat drink
  • 0,2 cups olive oil or other oil for baking (50 ml)
  • 1/2 tsp orange zest
  • 1/8 tsp or a few drops bitter almond extract This is totally optional, but gives the cake a unique flavor
  • 2 oz raspberries (60 g)


  • 1 cup powdered sugar (250 ml)
  • 4 tbsp orange juice or water
  • 1 tbsp water


  • Preheat oven to 190 C / 375 F
  • Line a loaf cake pan with parchment paper.
  • Mix all dry ingredients in a bowl: flours, spices,baking powder sugar.
  • Add wet ingredients: yogurt, oil and milk.
  • Add orange zest and bitter almond extract and mix batter well.
  • Pour half of the batter into the loaf pan.
  • Place raspberries in a line in the middle of the cake all through the pan.
  • Pour the rest of the batter on top of the raspberries.
  • Bake cake for 45-55 min or until toothpick test comes out clean. Let cake chill well before frosting it.
  • Mix frosting ingredients with a whisk and spread on top of the cake.
  • Store cake well covered in the fridge and take out about 15 min before serving.