Vegan Raspberry Cake
Indulge in the delightful sweetness of a Vegan Raspberry Cake, a fruit-filled dessert that’s perfect for any occasion. This recipe combines fluffy all-purpose flour, rich coconut oil, and tangy apple cider vinegar to create a perfectly moist and tender cake without the need for dairy or eggs. Fresh raspberries add bursts of tangy sweetness to every bite, while the optional powdered sugar dusting provides a delicate finish. Quick and easy to prepare in just 15 minutes, this plant-based cake bakes to golden perfection in under an hour, making it ideal for casual gatherings or a special treat. Perfect for vegan and non-vegan palates alike, this raspberry cake is a wholesome, crowd-pleasing treat that brings fresh flavors to your table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 1 cup Unsweetened almond milk
- 0.5 cup Coconut oil, melted
- 1.5 teaspoons Vanilla extract
- 1 tablespoon Apple cider vinegar
- 1.5 cups Fresh raspberries
- 0.25 cup Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
In a medium bowl, combine the almond milk, melted coconut oil, vanilla extract, and apple cider vinegar. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to ensure the cake remains tender.
Gently fold in the fresh raspberries, being careful not to crush them.
Transfer the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, optionally dust the top of the cake with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
2949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 442.9 g | 161% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 240.7 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 503 mg | 39% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 646 mg | 14% | |
*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.
