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!
2heaped teaspoons(2heaped teaspoons)baking powder(ensure gluten-free if necessary)
¼teaspoon(¼teaspoon)bicarbonate of soda (baking soda)
100g(1cup)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.