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    Home » Recipes » Baking Recipes

    Published: Mar 9, 2023 · Modified: Aug 18, 2023 by DJ · This post may contain affiliate links · 1 Comment

    Glazed Vegan Raspberry Cake

    Jump to Recipe Print Recipe

    Soft & Sweet Pink Loaf Cakes

    These golden vegan raspberry cake loaves are light, moist and everything that you want in a cake. They're topped with a smooth, pink glaze and are filled with fresh raspberries. Who wants a big slice?

    After trying this cake, you may also want to try a slice of my new vegan cherry crumble cake, vegan raspberry crumble oatmeal bars or my vegan red velvet bars.

    Prefer To Watch Instead?

    Ingredients For This Recipe

    The ingredients that you will need in order to make my vegan raspberry cake recipe.
    • Soy milk
    • Apple cider vinegar - to make the vegan buttermilk.
    • All-purpose flour
    • Brown sugar - gives the crumb a moist texture.
    • Baking powder
    • Baking soda
    • Salt
    • Ground cinnamon
    • Ground nutmeg
    • Canola oil - this is the same as rapeseed oil.
    • Vanilla extract
    • Maple syrup - for a little extra sweetness.
    • Fresh raspberries - I prefer these to frozen ones.
    • Powdered sugar - for the raspberry glaze.
    • Water
    A golden, thick slice of raspberry cake which is filled with juicy raspberries.

    How To Make A Vegan Raspberry Loaf Cake

    Step-By-Step Instructions

    For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.

    Two greased loaf cake tins.

    1: Grease two loaf cake tins with vegan butter.

    The soy milk curdling inside a pyrex jug.

    2: Make the vegan buttermilk.

    The dry ingredients combined inside a large mixing bowl.

    3: Combine the dry ingredients inside a large mixing bowl.

    The wet ingredients have been added to the mixture, creating a golden batter.

    4: Add the wet ingredients and fold to form a smooth cake batter.

    The fresh raspberries have now also been folded in.

    5: Fold in the fresh raspberries.

    The cake batter has been poured into the prepared cake tins.

    6: Pour the cake batter into the two prepared tins. Bake.

    The raspberry glaze being mixed together with a spoon inside a small bowl.

    7: Make the raspberry glaze while the cakes are in the oven.

    The raspberry glaze has been poured over the top of one of the loaf cakes.

    8: Spoon the glaze over the cooled cakes.

    Tips For Making Raspberry Cakes

    Don't Over-Mix The Batter

    Over-mixing the cake batter will cause the cakes to be dense and the opposite of light and fluffy. Be gentle with the batter. Fold it gently until all the ingredients, including the flour have (just about) been mixed in.

    A small piece of moist cake being shown to the camera on a fork.

    Why This Raspberry Glazed Loaf Cake Is Amazing

    • The texture is so soft and golden.
    • It has a thick, pink raspberry glaze on top.
    • This recipe is so simple and easy-to-follow.
    • The loaf cakes are completely vegan and dairy free.

    How To Store This Cake

    Store this cake at room temperature for up to 4 days. Place them inside an airtight container and the texture will remain light and moist.

    A zoomed in shot of my vegan raspberry cake. The slices are thick and topped with bright pink glaze.

    More Cake Recipes

    Vegan Cherry Crumble Cake

    Vegan Peanut Butter Banana Cake

    A large slice of cake filled with fresh raspberries and topped with a bright pink raspberry glaze.

    Glazed Vegan Raspberry Cake

    This golden brown vegan raspberry cake has a perfect, soft texture and tastes so moist and delicious. Top with raspberry glaze and enjoy!
    5 from 2 votes
    Print Pin Rate
    Course: Bakes
    Cuisine: Raspberry Cake
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 2 Cakes
    Author: DJ

    Ingredients

    For the cake batter:

    • 200 ml soy milk
    • 1 teaspoon apple cider vinegar
    • 195 g all-purpose flour sifted
    • 150 g brown sugar
    • 2 teaspoons baking powder
    • 0.5 teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoons ground cinnamon
    • 0.5 teaspoon ground nutmeg
    • 50 ml canola oil rapeseed
    • 1 teaspoon vanilla extract
    • 1 teaspoon maple syrup
    • 100 g fresh raspberries

    For the raspberry glaze:

    • 160 g powdered sugar sifted
    • 5 teaspoons water
    • 12 g fresh raspberries squashed with spoon

    Instructions

    Preparation:

    • Preheat your oven to 177 Celsius (350F).
    • Grease two 20cm x 10cm rectangular cake tins with vegan butter. Set aside.

    Make the cake batter:

    • First make the buttermilk by stirring the apple cider vinegar into the soy milk. Let it curdle for 8 minutes and prepare the other ingredients while you wait.
    • To a large bowl, add the all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Mix.
    • Next, pour in the buttermilk, canola oil, vanilla extract and maple syrup. Fold the dry into the wet until the cake batter is almost combined.
    • When most of the flour is folded in, pour in your fresh raspberries. Fold them into the batter.
    • Pour the raspberry-filled cake batter into the two cake tins equally. Place the cakes into the centre of the oven and bake for 20 minutes. A skewer will come out when they’re done.
    • Let the cakes cool for 15 minutes, then transfer them to a cooling rack.

    Make the raspberry glaze:

    • Add the powdered sugar to a small bowl then add the water 1 teaspoon at a time. The consistency should be quick thick.
    • Pour in the raspberries and squash them into the glaze with the bottom of a fork so that that all the juices come out. Keep mixing until the glaze becomes pink.
    • Spoon the raspberry glaze over the loaf cakes.
    Tried this Recipe? Tag Me Today!Mention @vegan_treats_blogger or tag #vegantreatsblogger!

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    Reader Interactions

    Comments

    1. Caroline Southall says

      March 15, 2023 at 7:13 pm

      5 stars
      A very SOFT cake 😊

      Reply

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    Recipe Rating




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    Hi, I'm DJ. Welcome to Vegan Treats Blogger!

    I'm a self-taught baker and all the recipes which are developed for this website are fully plant-based, dairy-free and egg-free.

    Delicious vegan sweet treats are what we're all here for, right?

    You're in the right place and here, you will have everything you need to satisfy those cravings.

    More about me →

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