Vegan Raspberry Cake

The vegan raspberry cake is a delicious and flavorful dessert, perfect for those who follow a vegan diet or for those who simply want to try something different. Here’s how to make it:

Ingredients

• 200 g of wheat flour (or gluten-free flour for a gluten-free version)
• 150 g of brown sugar
• 80 ml of seed oil or coconut oil
• 250 ml of plant-based milk (soy, almond, oat, etc.)
• 1 packet of baking powder
• 1 pinch of salt
• 200 g of fresh or frozen raspberries
• 1 tablespoon of lemon juice
• Icing sugar (optional, for decoration)

Preparation

1. Preheat the oven to 180°C and prepare a cake tin by lining it with baking paper or greasing and flouring it.
2. In a large bowl, mix the flour with the sugar, baking powder, and salt.
3. Add the oil, plant-based milk, and lemon juice, mixing well until you get a smooth mixture.
4. Gently fold the raspberries into the mixture. If using frozen raspberries, there’s no need to thaw them first.
5. Pour the batter into the prepared tin and level the surface with a spatula.
6. Bake for about 35-40 minutes, or until a skewer inserted in the center of the cake comes out clean.
7. Let the cake cool on the countertop before unmolding it.
8. If desired, before serving, dust the cake with icing sugar.

Trivia

Raspberries not only add a touch of freshness and tartness to sweets, but they are also rich in antioxidants and vitamins. They are a very versatile fruit in cooking and can be used in many preparations, from pastries to dressings for savory dishes. Furthermore, this cake is well-suited to personalization: you can add vanilla extract, grated lemon zest, or a mix of berries for an even tastier and more colorful result.

If you don’t have raspberries, you can replace them with other berries or fruit of your choice, always adhering to the principles of vegan nutrition.