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Gluten-Free Vegan Raspberry Cake

A light, fluffy dessert that is gluten-free and vegan, bursting with fresh raspberries and hints of vanilla.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 230
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free flour blend
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp baking powder
Wet Ingredients
  • 1 cup almond milk (or any plant-based milk) Substitute with any other plant-based milk if desired.
  • 1 cup maple syrup (or agave syrup)
  • 0.25 cups coconut oil (melted)
  • 1 tsp vanilla extract
Fruits
  • 1 cup fresh raspberries plus extra for garnish Frozen raspberries can be used, but may require adjusting baking time.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan or line it with parchment paper.
  2. In a large mixing bowl, combine the gluten-free flour blend, baking soda, baking powder, and salt. Whisk until well combined.
  3. In another bowl, whisk together the almond milk, maple syrup, melted coconut oil, and vanilla extract.
  4. Slowly pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix!
  5. Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
Cooking
  1. Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack. Once cool, top with extra fresh raspberries and a dusting of powdered sugar if desired.

Notes

Store in an airtight container at room temperature for 2 days, in the refrigerator for up to a week, or freeze for up to 3 months. Reheat gently in the microwave if desired.