Vegan Raspberry Cake with Coconut Raspberry Frosting.

Vegan Raspberry Cake with Coconut Raspberry Frosting.
It's deliciously moist and light and goes so well with afternoon tea... or admittedly... it also goes great for breakfast too!
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 10
Vegan Raspberry Cake with Coconut Raspberry Frosting.


  • 2 Cups White Spelt Flour
  • 1 Cup Caster Sugar
  • 1 Tsp Baking Powder
  • A Pinch of Salt
  • 1 1/4 Cup of Almond Milk
  • 2 Tsp of Vanilla Bean Paste
  • 1/3 Cup of Rapeseed Oil
  • 1 Tsp Apple Cidre Vinegar
  • 1 Cup of Frozen Raspberries


  • 1/4 Cup Frozen Raspberries
  • 1 Cup Icing Sugar
  • 1/2 Cup Full Fat Coconut Cream (refrigerated overnight, so that it separates and become slightly firmer).

How to make

For the cake:

  1. Preheat the oven to 180C.

  2. Whisk together the flour, salt, baking powder and sugar together in a large bowl.

  3. In a separate bowl, whisk together the almond milk, vanilla bean paste, apple cider vinegar, and rapeseed oil.

  4. Slowly pour the wet ingredients into the flour mixture, whisking as you go.

  5. Fold in the frozen raspberries until well combined.

  6. Pour into a greased loaf tin, and cook for 40-60 minutes.

For the frosting:

  1. In a large bowl, whisk the coconut cream and icing sugar together with an electric whisk.

  2. Add the raspberries and whisk for 1 minute.

  3. Refrigerate overnight, or for at least 6 hours and then gently top on top of the cake.

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