Fresh Wild Raspberry Cake (Vegan & Dairy Free Recipe)

Fresh Wild Raspberry Cake
By Donna Valente

Slice of vegan raspberry cake on a plate with fresh raspberries scattered on the plate around it. Powdered sugar is sprinkled on the top. Bundt vegan raspberry cake on a plate with powdered sugar is sprinkled on the top.

Tools Needed:

Bundt pan
Whisk (or mixer)
Wooden spoon
Measuring Cups and spoons
Mixing bowls
Coconut cooking spray

Ingredients:

Photo that shows all of the ingredients to make the vegan raspberry cake laid out on a counter top.

3 golden flax meal eggs (3 tablespoons golden flax meal mixed with 9 tablespoons water)
2 cups organic all purpose flour
3/4 cup coconut flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 cup vegan golden sugar + 1 tablespoon for filling
1/4 cup coconut sugar
2 tablespoons vegan large grain sugar
1/2 cup plant butter
3/4 cup vegan sour cream
2 teaspoons vanilla extract
2 tablespoons rose water
1/2 cup unsweetened coconut water
1 ripe banana
3/4 cup unsweetened coconut flakes
2 cups fresh wild raspberries—washed, gently patted dry
1 tablespoon coconut oil

Directions:

Photo of fresh raspberries lining the bottom of a bundt cake pan. Photo from above of the uncooked vegan raspberry bundt cake prior to being put in the oven when all ingredients have been mixed together and added to the bundt pan. Image of the vegan raspberry bundt cake sitting in the oven. It is currently uncooked ingredients.

In a small bowl combine 3 tablespoons golden flax meal with 9 tablespoons water; mix and set aside.
In a large bowl, with a whisk or hand mixer, cream plant butter with golden sugar and coconut sugar. Add prepared flax meal eggs and mix. Add and mix in one at a time the vanilla, sour cream, rose water, coconut water and pieces of ripe banana and mix until well combined.
In another bowl, whisk together organic all purpose and coconut flours with salt, nutmeg, baking powder, coconut flakes, and baking soda.
Slowly add dry ingredients to the wet mixture and use wooden spoon to mix. Batter will be thick and lumpy.
Grease Bundt pan with coconut cooking spray. Spoon about half of the batter into pan and smooth until level. Add 1 cup of fresh raspberries to top of batter and sprinkle with 1 tablespoon of golden sugar. Spoon remaining dough over raspberries and level top. Add remaining raspberries to top of the cake and sprinkle with large grain vegan sugar. Dot with coconut oil.
Bake in 350 degree F oven for at least 50 minutes and toothpick inserted into center comes out clean.
Let cool in pan for 20 minutes. Transfer onto plate and sprinkle with powdered sugar.
Slice and enjoy whilst still warm from the oven with a garnish of fresh raspberries and sprig of fresh mint!

Cooking Tip:

Due to the high moisture content and fresh fruit in this cake, please refrigerate any remaining cake!

Serving Size:

Makes about 12 large slices.

Enjoy!!

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