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Vegan Raspberry Loaf Cake

Posted on April 12, 2023April 18, 2023 By Admin No Comments on Vegan Raspberry Loaf Cake

This gluten-free raspberry loaf cake recipe, anyone? Every bite is sharp, sweet, incredibly moist and packed with fresh raspberries. It’s also easily adaptable to be dairy-free, vegan or low carb too.

Ingredients:

Wet ingredients
130g| 1/2 cup soy yogurt
180 ml 3/4 cup soy milk (Or other plant milk)
100g 1/2 cup sugar of choice
1,5 tsp vanilla bean paste
55ml 4 tbsp neutral oil (I used sunflower seed oil )

Dry ingredients
250g| 2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
130g 1 cup raspberries (fresh or frozen)
1 tsp corn starch

Glaze
160g powdered sugar
1,5 tbsp plant milk
1 tbsp lemon juice

Instructions

1. Preheat the oven to 350 degrees F / 175C degrees. Grease and line a 25x10cm loaf pan with parchment paper.
2. Wash and pat dry the raspberries.
3. Combine all the wet ingredients in a large bowl and stir until sugar has dissolved.
4. In another bowl, whisk all the dry ingredients except raspberries . Pour the wet mixture over the flour mixture and whisk until just combined.
5. Add corn starch and raspberries to a medium bowl and toss to coat. Gently fold raspberries into cake batter, until just combined.
6. Drop the batter into prepared pan.
7. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.
8. Let cake cool 10 minutes in the loaf pan before transferring to a cooling rack. Let it cool completely before slicing/glazing.
9. Glaze: Mix the powder sugar with plant milk and lemon juice. Spoon glaze over cooled cake.

Nutrition Facts (per serving, based on 10 servings):

  • Calories: 282
  • Total fat: 9g
  • Saturated fat: 2g
  • Trans fat: 0g
  • Cholesterol: 0mg
  • Sodium: 358mg
  • Total Carbohydrates: 47g
  • Dietary Fiber: 2g
  • Sugars: 25g
  • Protein: 4g
Dessert Tags:lowfat, vegan

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