Dairy-Free Raspberry Cake
Indulge in the vibrant flavors of this Dairy-Free Raspberry Cake, a moist and fluffy dessert perfect for those seeking a dairy-free treat without compromising on taste. Made with wholesome ingredients like unsweetened applesauce, almond milk, and fresh raspberries, this cake offers a delightful balance of sweetness and tanginess. Enhanced with a touch of coconut oil and a homemade dairy-free buttermilk substitute, the texture is rich yet surprisingly light. Topped with a sprinkle of powdered sugar and garnished with juicy raspberries and optional mint leaves, this easy-to-make cake is an elegant addition to your dessert table. Whether served for brunch, celebrations, or simply as a weekend indulgence, this raspberry-infused confection is sure to impress. Perfect for vegan and dairy-free diets, it’s a crowd-pleaser that highlights the natural beauty and flavor of fresh raspberries.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 cups cane sugar
- 0.5 cups unsweetened applesauce
- 0.5 cups coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1.5 cups fresh raspberries
- 0.5 cups powdered sugar
- 0.5 cups fresh raspberries for garnish
- 0.25 cup mint leaves for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
In another bowl, whisk together the cane sugar, applesauce, melted coconut oil, and vanilla extract until well combined.
In a small bowl, mix the almond milk with the apple cider vinegar and let it sit for about 5 minutes to allow it to curdle slightly. This will create a dairy-free buttermilk substitute.
Slowly add the wet mixture to the dry ingredients, alternating with the almond milk mixture. Mix until just combined. Be careful not to overmix.
Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is cool, sprinkle the top with powdered sugar and garnish with additional fresh raspberries and mint leaves, if desired.
Slice and serve your beautiful Dairy-Free Raspberry Cake to enjoy with family and friends.
Nutrition Facts
Calories |
3878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 677.8 g | 246% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 456.9 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 661 mg | 51% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1218 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
