Dairy-Free Raspberry Cake

Indulge in the rich, fruity flavors of this Dairy-Free Raspberry Cake, a perfect balance of moist, fluffy texture and vibrant bursts of fresh raspberries. This plant-based dessert comes together effortlessly with simple pantry staples like unsweetened applesauce, almond milk, and melted coconut oil, making it entirely free of dairy without sacrificing flavor or tenderness. A hint of apple cider vinegar creates a dairy-free buttermilk substitute, ensuring a tender crumb. Finished with a dusting of powdered sugar, fresh raspberries, and optional mint leaves, this cake is ideal for special occasions, tea parties, or as a wholesome everyday treat. With just 20 minutes of prep time and 35 minutes in the oven, this recipe is both time-efficient and utterly irresistible. Perfect for vegan, lactose-intolerant, or health-conscious dessert lovers!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1.5 cups cane sugar
• 0.5 cups unsweetened applesauce
• 0.5 cups coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup almond milk
• 1 tablespoon apple cider vinegar
• 1.5 cups fresh raspberries
• 0.5 cups powdered sugar
• 0.5 cups fresh raspberries for garnish
• 0.25 cup mint leaves for garnish (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Step 2

In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.

Step 3

In another bowl, whisk together the cane sugar, applesauce, melted coconut oil, and vanilla extract until well combined.

Step 4

In a small bowl, mix the almond milk with the apple cider vinegar and let it sit for about 5 minutes to allow it to curdle slightly. This will create a dairy-free buttermilk substitute.

Step 5

Slowly add the wet mixture to the dry ingredients, alternating with the almond milk mixture. Mix until just combined. Be careful not to overmix.

Step 6

Gently fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.

Step 7

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 10

Once the cake is cool, sprinkle the top with powdered sugar and garnish with additional fresh raspberries and mint leaves, if desired.

Step 11

Slice and serve your beautiful Dairy-Free Raspberry Cake to enjoy with family and friends.

Nutrition Facts

Serving size	(1542.8g)

Amount per serving	% Daily Value*
Calories	3878.5

Total Fat 126.8g	0%
Saturated Fat 98.9g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 2873.7mg	0%
Total Carbohydrate 677.8g	0%
Dietary Fiber 31.2g	0%
Total Sugars 456.9g
Protein 33.5g	0%

Vitamin D 78.1IU	0%
Calcium 661.0mg	0%
Iron 17.8mg	0%
Potassium 1218.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.6%

Protein: 3.4%

Carbs: 68.0%