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summer raspberry cake vegan and gluten-free

Summer Raspberry Cake

5 from 1 vote
Course: Dessert
Cuisine: American
Keyword: raspberry cake recipe, summer raspberry cake, summer raspberry cake recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 292kcal
This Summer Raspberry Cake recipe is a delicious and vegan-friendly dessert option perfect for any occasion. Made with aquafaba, oat and almond flour, coconut sugar, non-dairy milk, and fresh raspberries, it is easy to make and has a soft texture. The cake is topped with homemade coconut whipped cream and fresh raspberries for a refreshing and flavorful finish.
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Equipment

  • 1 electric mixer

Ingredients  

  • ½ cup of aquafaba chickpea liquid
  • 1 cup of oat flour
  • ½ cup of almond flour
  • cup of coconut sugar
  • a pinch of salt
  • 75 g of vegan butter
  • ½ cup of non-dairy milk
  • 1 can full-fat coconut milk refrigerated overnight
  • 2 tbsp of coconut sugar
  • 1 ½ cup of fresh raspberry

Instructions

  • Chill the full-fat coconut milk overnight in the refrigerator to allow it to harden.
  • Preheat oven to 390°F (200°C).
  • Pour the chickpea liquid (aquafaba) from the canned chickpeas into a mixing bowl and whisk using an electric mixer until stiff peaks form. Continue whisking until it has more than doubled in size, and is white and foamy.
  • Gradually add the oat and almond flour to the mixture, whisking constantly until all of the flour is incorporated.
  • Pour in the non-dairy milk and keep whisking.
  • Add a pinch of salt, coconut sugar, and melted vegan butter. Whisk until the ingredients are well combined.
  • Grease a 9-inch (22 cm) springform pan and pour in the cake batter.
  • Bake the cake in the preheated oven for 20 minutes.
  • Allow the cake to cool completely before topping it with coconut whipped cream and fresh raspberries.
  • Remove the can of coconut milk from the fridge without shaking it. Scrape out the thickened cream, leaving the liquid behind.
  • Place the thickened coconut cream in a mixing bowl and beat it with a mixer until creamy. Add 2 tbsp of coconut sugar and mix until the cream is smooth and creamy.
  • Spread the coconut whipped cream on top of the cake and add fresh raspberries as a topping.

Notes

One key step is to ensure that you chill the coconut milk overnight in the fridge to allow the fat to separate from the liquid. Be sure to use full-fat coconut milk for the best results.
Additionally, it's important to chill the cake completely before adding the whipped coconut cream and raspberries to ensure that the dessert sets properly. 
And when it comes to raspberries, opt for fresh ones to get the perfect flavor and texture. Avoid using frozen raspberries, as they tend to lose their flavor when thawed.
Use the leftover coconut liquid to make smoothies. 
 

Nutrition

Serving: 1/6 of recipe | Calories: 292kcal | Carbohydrates: 32g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 121mg | Potassium: 132mg | Fiber: 4g | Sugar: 12g | Vitamin A: 51IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 2mg
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