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!
Servings: 12 Slices
Calories: 210kcal
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.
Nutrition
Calories: 210kcal | Carbohydrates: 40g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 327mg | Potassium: 75mg | Fiber: 1g | Sugar: 26g | Vitamin A: 69IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 1mg