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

Scale

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

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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.