These golden and delectable 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.
It takes less than 30 minutes to make this recipe and it has the ability to bring a big smile to your face once you try it. If you love recipes which are homely, wholesome and great for sharing, you're in the right place.
I love to eat this cake around fall time because of the cozy spices which are folded throughout the batter but in reality, there's no right or wrong time to nibble on a freshly baked raspberry cake, is there?
After trying these, you may also want to try a slice of some of my other classic bakes such as, the vegan cherry crumble cake, vegan raspberry crumble oatmeal bars, vegan pecan coconut cake or the vegan red velvet white chocolate sheet cake bars.
Jump to:
Why You Will Love This Cake
- Amazing Texture - This raspberry cake has a beautiful, soft and golden texture which is complimented greatly by the fresh raspberries inside it. The consistency and the homely autumnal flavors make this cake a real winner that I know you will love.
- The Glaze - The glaze for the cake is pink, thick and super sweet. The ratio of glaze to cake is on point and it really takes the treat to a whole new level. It has lots of similarities to the ones that I made for my vegan biscoff banana cake and vegan lemon raspberry cake recipes.
- Super Fresh - As this recipe recommends fresh raspberries, as opposed to frozen ones, the cake does have a 'freshness' about it which definitely benefits from. Although, the cake tastes great for quite a few days, it is definitely best eaten the day that you make it.
- Allergy Friendly & Plant Based - This vegan raspberry cake recipe is entirely vegan and dairy free.
Ingredient Notes
- Apple cider vinegar - This will be used to make the vegan 'buttermilk' mixture. To make this, stir it into the soy milk. This underrated combination works great in vegan baking, giving cakes like this one a gorgeous, light and airy consistency.
- Brown sugar - Not only does this give the raspberry cake a delicious and moist crumb structure, but it also increases the fall vibes. For a recipe like this, I would almost always use granulated sugar but I felt like so many of my raspberry cakes have been spring and summer orientated in the past and I wanted a change.
- Ground cinnamon - This along with the ground nutmeg make these loaf cakes different to any raspberry cake that you've ever tried before. They bring so much warmth to the dessert. Check out the vegan apple cinnamon cake and vegan cinnamon loaf cake for more recipes which make the most of these amazing spices!
- Canola oil - I love to use this type of oil as it it has a neutral taste. It also makes the cakes so soft and fluffy. It is the same thing as rapeseed oil for those of you that are unsure.
- Fresh raspberries - Although you can use frozen raspberries, I prefer to use fresh ones. I've tested both options many times over the years and fresh always comes out on top.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variatons
- If you want more than just the pink raspberry glaze on top of your cake, you can add an extra topping to the loaf cakes. Why not try adding chopped walnuts like in my vegan carrot walnut loaf cake or juicy cherries which sit nicely on top of my vegan black forest cake. There really are so many options.
- For a cake which is less moist but still fairly moist, swap out the brown (demerara) sugar and replace it with granulated sugar. This will give the texture a slightly drier outcome but it will still be very tasty. Brown sugar is normally the sugar I'd use for a moist chocolate cake but it also works well for recipes like this one.
How To Make A Vegan Raspberry Loaf Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease two loaf cake tins with vegan butter.
2: Make the vegan buttermilk.
3: Combine the dry ingredients inside a large mixing bowl.
4: Add the wet ingredients and fold to form a smooth cake batter.
5: Fold in the fresh raspberries.
6: Pour the cake batter into the two prepared tins. Bake.
7: Make the raspberry glaze while the cakes are in the oven.
8: Spoon the glaze over the cooled cakes.
Expert Tips
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 kind with the batter. Fold it gently until all the ingredients, including the flour have (just about) been mixed in.
Dust the raspberries with flour - Before you add the fresh raspberries to the batter, toss them in a little flour so that they're all covered in a thin layer. This will stop them from sinking too much while being baked inside the oven.
Recipe FAQs
Vegan bakes and cakes are always made without animal-derived products such as, butter, eggs and milk. Common substitutes include ripe bananas, applesauce, flax 'eggs', dairy-free butters and many other things.
This means that you will have used to much fat. This could be the type of oil that you're using or the dairy-free butter. Too much of it is not a good idea so make sure that you get your numbers and ratios right!
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.
More Vegan Cake Recipes
If you tried this Vegan Raspberry Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Glazed Vegan Raspberry Cake
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 them together.
- 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 center 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.
Video
Notes
- Over-mixing the cake batter will cause the cakes to be dense and the opposite of light and fluffy. Be kind with the batter. Fold it gently until all the ingredients, including the flour have (just about) been mixed in.
- Before you add the fresh raspberries to the batter, toss them in a little flour so that they're all covered in a thin layer. This will stop them from sinking too much while being baked inside the oven.
Caroline Southall says
A very SOFT cake 😊