Welcome, friends! Today we are making a Raspberry Vegan Cake.
Have you ever tried making a vegan layer cake?
This vegan cake is also paleo, gluten-free, refined sugar free. You can enjoy this cake knowing it’s made with all amazing ingredients that make you feel good.
The vegan cake layers are simply amazing. I will keep this recipe forever. I just love the texture so much.
This weekend, I kept searching for a recipe for vegan cake that would also be paleo. Just because I love paleo baking so much. I also love vegan baking so so much. Which is why I have been exploring those baking styles more and more.
Find my vegan recipes here!
Some of my favorite vegan dessert recipes are: (besides this delicious vegan cake)
- Hazelnut Vegan Chocolate Tarts
- Vegan Hazelnut Brownies
- Chocolate Chip Cookie Vegan Pie
- Pistachio and Fig Vegan Cheesecake
- Vegan Matcha Cheesecake
I am enjoying a delicious slice of this Raspberry Vegan Cake as I write this post. Gotta say, life is good right now.
Plus, cakes with raspberry jam in the filling are probably some of my favorites!
I made a homemade raspberry vegan jam, and you can find the recipe down below. However, if you wish, you can still use store-bought. You’ll probably need about 1 cup, or maybe a little less.
Some tips on how to make this Raspberry Vegan Cake
- Make sure to sift the dry ingredients before adding them to the cake batter
- The cake batter will be very thick, you will have to use a spatula to spread it in the bottom of the pan
- You can use four 6″ pans, or two 8″ pans
- The frosting will start to lose color if you leave the cake in the fridge overnight. Because of the coconut cream. Try to keep the cake covered, to minimize the color loss, if you must leave the cake chilling overnight. Preferably, you will serve the cake on the same day, so it will have the beautiful bright pink from the freeze dried raspberry powder.
- It’s really easy to make your own freeze dried raspberry powder. Simply process freeze dried raspberries in the food processor, and give it a sift after, to filter out large particles. You will need about 1 ounce of freeze dried raspberry for this recipe.
This would be a great vegan cake for Mother’s Day. Because it’s delicate, has a delicious tangy and sweet raspberry filling. The cake is fluffy and so yummy. And you can’t go wrong with a coconut frosting, specially adding the raspberry powder to it!
This Vegan Raspberry Frosting is made out of coconut cream, cold from the fridge, some maple syrup (see recipe for sweetener substitutes), and raspberry powder.
If you have never tried using freeze dried berry powder in your recipes, you don’t know what you’re missing out on.
I like it specially for frostings, like in this Strawberry Lemonade Cupcakes(not-vegan) where I use freeze dried strawberries in the frosting, in a similar way to this Vegan Raspberry Frosting.
I also use freeze dried strawberries in my Vegan Strawberry Cheesecake.
I prefer to buy the freeze dried berries in powder already. Although we always have the whole ones around for snacking, because my 3 year old son Luke loves them.
You can easily find it on Amazon, or health food stores.
Alternatively, you can buy whole Freeze-Dried Raspberries and grind them in the food processor.
Well my mom is not a vegan but she would love this vegan cake for Mother’s Day, I’m sure of it.
My mom is all the way in Brazil. And I live in the US, so I always make her cakes for her birthday, or for Mother’s Day, but she can’t actually eat them. Which doesn’t mean she can’t enjoy them. So I try to make a picture perfect cake, so this way she can get something out of it, if only the photographic proof of the love and effort I put into something I’ve dedicated to her specially. I always make my sisters, and dad, cakes too.
I’ve been in the US for 7 years, and so far I’ve been able to make my little sister 2 cakes for her birthday, in person. And I’d like to up that number someday soon. But for now, I’ll make the ones that look beautiful in the picture, and I hope they can all feel the love I mean.
Thanks for reading my blog! Have an awesome day wherever you are!
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Raspberry Vegan Cake
- 2 1/4 cups almond flour
- 3/4 cup coconut flour
- 1/4 cup arrowroot powder
- 1 cup coconut sugar or another sweetener of choice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1/2 cup coconut oil melted
- 1 1/2 cup almond milk
- 1 lemon juiced
- 1 teaspoon vanilla extract
- 12 oz raspberries frozen or fresh
- 1/2 lemon juiced
- 1/4 cup maple syrup
- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
- 2 14 oz can coconut cream chilled in the fridge overnight
- 2-4 tablespoons maple syrup* note about sweeteners
- 1 teaspoon vanilla
- 5 tablespoons freeze dried raspberry powder
Line the bottom of 4 6” cake pans, or 2 8” cake pans with parchment paper. Brush with melted coconut oil. Pre-heat oven to 350F.
Mix coconut flour, almond flour, arrowroot powder, sugar, baking powder, baking soda, and salt and sift mixture into a bowl. Set aside.
Mix coconut oil, almond milk, lemon juice, and vanilla extract.
Add dry ingredients to wet ingredients. Mix with a spatula until incorporated. Mixture will most likely be very thick.
Evenly divide the mixture between cake pans, and use a spatula to spread the batter on the bottom of the pans.
Bake for about 20 minutes, rotating pans in between.
You’ll be able to tell if cakes are done baking if you press on top of the cake gently with your finger, and if it springs back, means the cake is done. If your fingerprint sinks too much, your cake probably needs a bit more time baking.
Remove from the oven and let cakes cool down. They will be much easier to assemble once they have chilled in the fridge for a couple of hours.
Mix raspberries, lemon juice, maple syrup in a small saucepan.
Bring to a boil over medium heat, stirring often.
Let mixture boil and reduce for about 10 minutes.
Mix cornstarch and water together.
Add cornstarch and water mixture to the pan.
Stir non-stop, bringing back to a boil.
Let mixture gently simmer, and get thicker for a couple minutes.
Remove and strain the jam if you don’t like the raspberry seeds in your jam. I always strain my jam.
Let jam cool down, and then chill it in the fridge.
Your coconut cream cans should be in the fridge overnight, so the water and cream can separate.
Open your coconut cream cans and drain the water.
Place cream in the bowl of a mixer together with sweetener of choice. Cream on high speed for a couple of minutes, until mixture is very thick and smooth.
I separated the frosting before adding the powdered freeze dried raspberries because I wanted to have some white frosting to pipe on top of the cake.
If you don’t want to have white frosting, just add the powdered freeze dried raspberries to the whole batch of frosting. Mix until combined.
Place one cake layer on a cake plate or stand.
Put some frosting in a piping bag. Pipe a circle of frosting around the edge of the cake.
Spread some of the raspberry filling inside using a spatula.
Top with another cake layer. Repeat this until you get to the final layer.
Using an offset spatula, spread the frosting all over the cake.
The frosting will start to lose color from one day to another. The taste will remain the same, but the color will fade, because of the coconut cream.
Which is why I like to make this frosting the same day I am serving it.
Cake will store in the fridge for up to 4 days, covered.
*You can use powdered sugar, or another type of sweetener, being mindful the recipe might not be paleo, or refined sugar free any longer depending on what you sub with Also, be mindful that the maple syrup might affect the final texture of the frosting. The more maple syrup you add, the more liquid the mixture will be. If you add any powdered sugar, and I’ve seen people online having great results with Swerve, your frosting will have a better consistency. I haven’t experimented with Swerve yet, so I can’t speak for the taste.