Vegan Coconut Raspberry Cake
This vegan coconut raspberry cake is packed with tropical coconut flavor and lightened with sweet juicy raspberries! It doesn't require any fancy decorations and is perfect with a cup of tea or coffee.
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose plain flour spooned and leveled
- 1 cup (80g) unsweetened fine shredded coconut / desiccated coconut spooned and leveled
- 1 cup (200g) granulated sugar
- 3 teaspoons baking powder
- Pinch of salt
Wet Ingredients
- ½ cup (125g) dairy-free milk
- ½ cup (120g) canned coconut milk shaken and at room temperature (ensure your can has less than 18% fat, note 1)
- ⅓ cup (85g) neutral flavored oil or melted vegan butter
- 1 tablespoon (15g) lemon juice or use 1/2 tablespoon apple cider vinegar and 1/2 tablespoon of dairy-free milk
- 1 teaspoon vanilla extract (note 2)
- 1 cup (125g) raspberries fresh or frozen (not thawed)
To decorate
- ~1 cup (125g) raspberries fresh or frozen (not thawed)
- ~1/3 cup (20g) unsweetened shredded coconut or coconut flakes, optional
Instructions
Make the cake:
- Preheat your oven to 180°C (355°F). Line a 20 cm (8-inch) round cake pan with parchment paper.
- If your dried coconut isn't very fine, add it to a food processor and pulse until you get fine crumbs.
- Add all the dry ingredients to a large mixing bowl and whisk until well combined. Add all the wet ingredients (except the raspberries) to the flour mixture and mix until just combined.
- Add the raspberries and gently fold them through. Pour the batter into your prepared cake pan. Scatter the additional raspberries on top and gently press some of them into the cake. If desired, sprinkle some shredded coconut on top.
- Bake the cake for 1 hour 10 minutes to 1 hour 20 minutes (shorter if using fresh raspberries, longer if using frozen raspberries). The cake is ready when the surface is golden brown and you can insert a toothpick in the middle and it comes out clean. If you gently press the center of the cake, it should bounce back.
- Allow the cake to cool in the tin for 10 minutes then cool on a cooling rack. If desired, top the cake with additional toasted shredded coconut.
Serve and Store:
- Use a sharp serrated knife to cut the cake into slices and serve. The cake is extra delicious with some raspberry preserves! Store leftovers in an airtight container at room temperature for up to 1 day, in the fridge for 3-4 days, or in the freezer for up to 1 month.
Notes
- Canned coconut milk is a little thicker than beverage milk. If the coconut cream separates from the water, please shake the can before using. Brands of coconut milk vary incredibly, so I recommend using a brand of coconut milk that is between 12-18% fat, although a lower-fat one will work. A coconut cream with a higher fat will make your final cake heavy and gluggy.
- This cake had enough coconut flavor and texture for me, but for extra coconut flavor, you can add 1/2 teaspoon of coconut extract or use coconut oil. Note that coconut oil solidifies at room temperature, so your cake may not feel as cakey and soft.