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Raspberry Vegan Cake

Raspberry Vegan Cake

This Vegan Raspberry Cake is filled with a delicious raspberry jam. Also paleo, gluten-free, refined sugar free. Best vegan layer cake ever!
Course Dessert
Cuisine Paleo, vegan
Keyword cake, raspberry
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 servings
Calories 350 kcal
Author camila

Ingredients

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

Raspberry Jam

  • 12 oz raspberries frozen or fresh
  • 1/2 lemon juiced
  • 1/4 cup maple syrup
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons water

Frosting

  • 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

Instructions

Cake

  1. 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.
  2. Mix coconut flour, almond flour, arrowroot powder, sugar, baking powder, baking soda, and salt and sift mixture into a bowl. Set aside.
  3. Mix coconut oil, almond milk, lemon juice, and vanilla extract.
  4. Add dry ingredients to wet ingredients. Mix with a spatula until incorporated. Mixture will most likely be very thick.
  5. Evenly divide the mixture between cake pans, and use a spatula to spread the batter on the bottom of the pans.
  6. Bake for about 20 minutes, rotating pans in between.
  7. 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.
  8. 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.

Raspberry Jam

  1. Mix raspberries, lemon juice, maple syrup in a small saucepan.
  2. Bring to a boil over medium heat, stirring often.
  3. Let mixture boil and reduce for about 10 minutes.
  4. Mix cornstarch and water together.
  5. Add cornstarch and water mixture to the pan.
  6. Stir non-stop, bringing back to a boil.
  7. Let mixture gently simmer, and get thicker for a couple minutes.
  8. Remove and strain the jam if you don’t like the raspberry seeds in your jam. I always strain my jam.
  9. Let jam cool down, and then chill it in the fridge.

Frosting

  1. Your coconut cream cans should be in the fridge overnight, so the water and cream can separate.
  2. Open your coconut cream cans and drain the water.
  3. 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.
  4. Add vanilla.
  5. 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.
  6. 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.

To assemble

  1. Place one cake layer on a cake plate or stand.
  2. Put some frosting in a piping bag. Pipe a circle of frosting around the edge of the cake.
  3. Spread some of the raspberry filling inside using a spatula.
  4. Top with another cake layer. Repeat this until you get to the final layer.
  5. Using an offset spatula, spread the frosting all over the cake.

Storage

  1. 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.
  2. Which is why I like to make this frosting the same day I am serving it.
  3. Cake will store in the fridge for up to 4 days, covered.

Recipe Notes

*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.