Gluten-Free Vegan Raspberry Cake

This Gluten-Free Vegan Raspberry Cake is moist, fluffy and filled with jammy, tart-sweet raspberries. The recipe is versatile and easily customisable, it comes together in one bowl and is refined sugar free too. It's great for dessert, or even breakfast or brunch!

Can you use frozen raspberries?

• Yes, you can use either fresh or frozen raspberries.
• If using frozen raspberries, be careful when mixing them into the batter. Otherwise, the juice from the raspberries could bleed into the rest of the batter and spoil the colour of your cake.

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

• Mix together all the ingredients in a mixing bowl.

Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based milk!

• Transfer the batter into a 18cm / 7 inch springform baking tin lined with greased baking paper.

Tip: To prevent the sides of the cake from getting burnt, make sure that the baking paper is covering the bottom and the sides of the tin.  

• Evenly sprinkle flaked almonds over the top of the batter, if desired.

• Bake in the oven for 30 minutes, until an inserted skewer comes out clean.

• Leave to cool before slicing.

Substitutions you can make to this recipe

• You can use any type of oil: coconut oil, olive oil or vegetable oil.
• You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
• You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
• You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
• For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
• You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.

Flavour substitutions you can make

• If you're not into raspberries, you can replace them with blueberries, blackberries, cherries or strawberries.
• You can add some almond extract for extra almond flavour.
• You can add some orange zest or orange blossom water.
• You can add some chocolate chips.
• You can replace the flaked almonds with coconut flakes.

Serving suggestions

• Coconut whipped cream.
• Vegan vanilla (or chocolate) ice cream.
• Custard - this custard powder is my favourite as it's made with just few simple ingredients and it's vegan, gluten-free and completely free from sugar.

How long does this raspberry cake keep for?

It tastes best eaten on the day it's made, but keeps covered in the fridge for up to a few days. 

More gluten-free vegan cake recipes

• Lemon Blueberry Cake
• Matcha Strawberry Cake
• Chocolate Cake
• Orange Cake
• Strawberry Cake
• Black Forest Cake
• Red Velvet Cake
• Lemon Yogurt Cake
• Ginger Cake
• Blood Orange Cake
• Almond Loaf Cake
• Matcha Cake
• Jam Marble Cake
• Olive Oil Yogurt Cake

If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Raspberry Cake

This Gluten-Free Vegan Raspberry Cake is moist, fluffy and filled with jammy, tart-sweet raspberries. It's great for dessert, or even breakfast or brunch!

3.85 from 20 votes

Print Pin Rate

Course: Dessert

Cuisine: American, British

Keyword: gluten-free raspberry cake, gluten-free vegan raspberry cake, vegan raspberry cake

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 290kcal

Author: Rhian Williams

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 200 ml (⅘ cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 2 tablespoons lemon juice *
• ▢ 8 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) **
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)
• ▢ 100 g (1 cup) raspberries (fresh or frozen) ***

For topping (optional):

• ▢ Flaked almonds
• ▢ Freeze-dried raspberries

Instructions

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the milk to the same bowl with the lemon juice, maple syrup, vanilla and ground almonds.

• Sift in the flour, baking powder and bicarbonate of soda.
• Mix well, adding a tiny splash more milk if it's looking too dry.
• Add the raspberries and fold in gently - make sure you don't crush them.
• Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin) - make sure that the baking paper is covering the bottom and the sides of the tin, to prevent the sides of the cake from getting burnt.

• Evenly sprinkle the flaked almonds over the top of the batter, if desired.

• Bake in the oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean.
• Scatter over freeze-dried raspberries to decorate, if desired. 

• Leave to cool before slicing.
• Best eaten on the day it's made, but keeps covered in the fridge for up to a few days.

Notes

*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, replace with 1 tablespoon apple cider vinegar instead.

**You can alternatively use almond flour.

***If using frozen raspberries, be careful when mixing them into the batter. Otherwise, the juice from the raspberries could bleed into the rest of the batter and spoil the colour of your cake.

Nutrition Facts

Gluten-Free Vegan Raspberry Cake

Amount Per Serving

Calories 290 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 7g35%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Sodium 71mg3%

Potassium 94mg3%

Carbohydrates 32g11%

Fiber 5g20%

Sugar 14g16%

Protein 6g12%

Vitamin A 4IU0%

Vitamin C 5mg6%

Calcium 118mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.