If you adore rich, tender cakes but follow a plant-based lifestyle, this Vegan Raspberry Buttermilk Cake Recipe will quickly become a cherished favorite. Bursting with the natural sweetness of fresh raspberries and the subtle tang from a clever vegan buttermilk substitute, this cake offers a perfect harmony of flavors and textures. Light yet moist, and beautifully golden, it’s an impressive dessert that feels just as comforting as a classic but without any dairy or eggs. Get ready to wow your taste buds and guests alike with this delightful, gluten-free treat!
Ingredients You’ll Need
These simple, wholesome ingredients come together to create a cake that’s both tender and flavorful. Each element plays an essential role—from the tangy coconut milk and apple cider vinegar combo mimicking buttermilk, to the vibrant raspberries that infuse the cake with a fresh pop of color and sweetness.
- Unsweetened coconut milk: Acts as the creamy base and pairs beautifully with vinegar to form vegan buttermilk.
- Apple cider vinegar: Reacts with the coconut milk to give that classic buttermilk tang and help the cake rise.
- Gluten-free flour: Provides structure and a tender crumb; be sure to pick a reliable one like Bob’s Red Mill for best results.
- Granulated beet sugar: Adds sweetness with a slight depth; you can substitute with regular white sugar if you prefer.
- Baking powder: Essential for the light, airy rise in the cake.
- Xanthan gum: Helps bind gluten-free flour, ensuring the right texture.
- Kosher salt: Enhances all the flavors without overpowering them.
- Coconut oil (melted): Keeps the cake moist and imparts a subtle tropical note.
- Vanilla extract: Adds warmth and rounds out the flavor beautifully.
- Raspberries (fresh or frozen): The star ingredient that bursts with freshness in every bite.
- Powdered sugar: For a delicate dusting that adds a touch of elegance on serving.
How to Make Vegan Raspberry Buttermilk Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit. Line a 9-inch cake pan with parchment paper, then spray it with nonstick spray and lightly dust with gluten-free flour. This prep helps the cake release cleanly and bakes evenly, setting you up for success right away.
Step 2: Make Your Vegan Buttermilk
In a glass measuring cup, combine the unsweetened coconut milk with apple cider vinegar. This mixture will curdle slightly, perfectly replicating the tangy flavor of traditional buttermilk that tenderizes the crumb and gives a subtle acidity to balance sweetness.
Step 3: Mix Dry Ingredients
Whisk together the gluten-free flour, granulated beet sugar, baking powder, xanthan gum, and kosher salt in a large bowl or your stand mixer. This blend of ingredients makes sure your cake will have the perfect rise, texture, and flavor foundation.
Step 4: Add the Wet Ingredients
Create a well in the center of the dry ingredients, then pour in the melted coconut oil, vanilla extract, and your homemade vegan buttermilk. Stir gently until smooth and fully combined, taking care not to overmix and risk a dense cake.
Step 5: Fold in the Raspberries
Gently fold the fresh or frozen raspberries into the batter. This step adds delightful bursts of tartness and moisture, making each slice a little treasure of fruity goodness.
Step 6: Bake Your Cake
Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake for 28 to 32 minutes, or until the cake turns a lovely light golden color and a toothpick inserted into the center comes out clean. Your kitchen will start to smell absolutely heavenly about this time!
Step 7: Cool and Decorate
Allow your cake to cool in the pan for about 20 minutes. Then, carefully invert it onto a serving plate. Finally, sprinkle powdered sugar across the top for a touch of charm and a hint of extra sweetness.
How to Serve Vegan Raspberry Buttermilk Cake Recipe
Garnishes
Simple is often best—dusting the cake with powdered sugar adds a lovely snowy finish. For an extra pop, fresh raspberries or a sprig of mint can elevate the presentation and instantly make it look like a bakery-worthy centerpiece.
Side Dishes
This cake pairs beautifully with a dollop of coconut whipped cream or a small scoop of vegan vanilla ice cream. If you want to complement the fruity raspberry notes, serve with a side of fresh berries or a berry compote drizzled with a touch of maple syrup.
Creative Ways to Present
For a charming brunch or festive gathering, slice the cake into petite squares and serve on a tiered tray. You could also layer slices with vegan cream cheese frosting and extra raspberries for a casual, rustic layer cake that delights the eye as well as the palate.
Make Ahead and Storage
Storing Leftovers
Wrap your Vegan Raspberry Buttermilk Cake Recipe tightly in plastic wrap or keep it in an airtight container at room temperature. It will stay fresh for up to 2 days, though if your kitchen is warm, refrigeration is best to maintain the moist texture.
Freezing
To enjoy later, freeze the whole cake or individual slices by wrapping each piece tightly in plastic wrap and then placing them in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving for the best experience.
Reheating
If you want to enjoy a warm slice, gently reheat in a low oven (around 300 degrees Fahrenheit) for 10-15 minutes or microwave for 20-30 seconds. It revives the tender crumb and lets the flavors shine bright again.
FAQs
Can I use frozen raspberries in this Vegan Raspberry Buttermilk Cake Recipe?
Absolutely! Frozen raspberries work perfectly—just be sure to fold them in gently to avoid coloring the entire batter, unless you want an overall pinkish hue.
Is this cake gluten-free?
Yes, as long as you use a certified gluten-free flour blend, like Bob’s Red Mill, this recipe is naturally gluten-free and perfect for those with sensitivities.
What makes this cake “buttermilk” without dairy?
The magic comes from combining coconut milk with apple cider vinegar, which creates acidity and a slight curdling effect, closely mimicking traditional buttermilk’s flavor and reaction in baking.
Can I substitute the coconut oil with another oil?
Yes! Light vegetable oil or melted vegan butter can be substituted, but coconut oil adds a subtle richness and moisture that works wonderfully in this recipe.
How do I ensure the cake is moist and not dry?
Don’t overbake—keep a close eye after the 28-minute mark and use a toothpick to test. Also, folding in raspberries adds extra moisture which helps keep the crumb tender.
Final Thoughts
I can’t recommend this Vegan Raspberry Buttermilk Cake Recipe enough—it’s a joy to bake, a pleasure to eat, and flexible enough to impress any crowd. Whether you’re hosting a gathering or simply craving a sweet treat, this cake brings warmth and delight to the table in the most effortless way. Grab those raspberries and give it a try—I promise it will become one of your go-to vegan desserts!
Print
Vegan Raspberry Buttermilk Cake Recipe
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Total Time: 33 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
This Vegan Raspberry Buttermilk Cake is a luscious, dairy-free dessert that combines the tanginess of homemade coconut ‘buttermilk’ with sweet, fresh raspberries. Made with gluten-free flour and naturally sweetened with beet sugar, this moist cake is perfect for those seeking a delicious plant-based treat without compromising on flavor. Lightly dusted with powdered sugar, it’s an inviting cake that pairs beautifully with afternoon tea or a casual dessert.
Ingredients
Wet Ingredients
- 1 cup unsweetened coconut milk
- 1 tablespoon apple cider vinegar
- 1/4 cup coconut oil, melted
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups gluten free flour (e.g., Bob’s Red Mill)
- 3/4 cup granulated beet sugar (or regular white sugar)
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
Add-ins
- 1 cup raspberries (fresh or frozen)
Topping
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper, spray it with nonstick spray, and dust it with gluten-free flour to prevent sticking.
- Create Vegan Buttermilk: In a glass measuring cup, mix the unsweetened coconut milk with apple cider vinegar. Set aside to let it curdle, mimicking traditional buttermilk.
- Mix Dry Ingredients: In a large bowl or stand mixer, whisk together the gluten-free flour, granulated beet sugar, baking powder, xanthan gum, and kosher salt until evenly combined.
- Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the melted coconut oil, vanilla extract, and the coconut milk and vinegar mixture.
- Form Batter: Stir the mixture until smooth and homogeneous. Then gently fold in the raspberries, taking care not to break them up too much.
- Transfer to Pan: Scrape the batter into the prepared cake pan and smooth the top evenly with a spatula.
- Bake: Bake in the preheated oven for 28 to 32 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 20 minutes. Then carefully invert the cake onto a serving plate.
- Serve: Dust the top with powdered sugar before serving for a pretty and sweet finish.
Notes
- Using fresh or frozen raspberries works well; if using frozen, no need to thaw beforehand.
- Ensure your gluten-free flour blend contains xanthan gum or add it separately as instructed.
- The apple cider vinegar reacts with the coconut milk to create a buttermilk substitute, which helps with the cake’s rise and texture.
- You can swap beet sugar for regular white sugar if unavailable.
- Make sure not to overmix after adding raspberries to avoid crushing them excessively.
- For a nut-free option, confirm your gluten-free flour blend is free of nuts and choose a coconut oil brand that does not cross-contaminate.
