Vegan Raspberry Cake

Name: Vegan Raspberry Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: Type 0 flour 2 ½ cups; Oat milk 1 cup; Sugar ¾ cup; Sunflower seed oil 4.8 tbsp; Powdered yeast for sweets 1.1 tbsp; Lemon peel 1; Fine salt 1 pinch; Raspberries 2 ½ cups; Type 0 flour 2 spoonfuls; Sunflower seed oil to taste; Type 0 flour to taste; Powdered sugar to taste

Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 45 min
Serving: 6 persone
Cost: Average

PRESENTATION

Recipe by
Andrea Capodanno

The vegan raspberry cake is a soft dessert, perfect for breakfast or an afternoon snack. Making it is really simple; it will take just a few minutes to prepare this batter, made with oat milk and seed oil instead of butter. Inside, you'll find many raspberries that, thanks to a simple trick, will remain well distributed in the dessert without sinking to the bottom. And to transform it into a dessert to serve after dinner, just add a scoop of your favorite flavored ice cream.

Here are more vegan recipes you shouldn't miss:

Raspberry and chocolate mini popsicles
Vegan tartlets
Vegan brownie
Vegan tiramisu
Vegan custard

INGREDIENTS

For a 9-inch mold: Type 0 flour 2 ½ cups (300 g); Oat milk 1 cup (250 g); Sugar ¾ cup (150 g); Sunflower seed oil 4.8 tbsp (70 g); Powdered yeast for sweets 1.1 tbsp (16 g); Lemon peel 1; Fine salt 1 pinch

for the raspberries: Raspberries 2 ½ cups (375 g); Type 0 flour 2 spoonfuls

To grease the mold: Sunflower seed oil to taste; Type 0 flour to taste

to decorate: Powdered sugar to taste

Preparation

How to prepare Vegan Raspberry Cake

To prepare the vegan raspberry cake, first wash the raspberries well and set them aside. Move on to the batter. In a bowl, pour the flour, the sugar 1, a pinch of salt 2, and the grated zest of one lemon 3.

Mix the dry ingredients 4, then pour in the seed oil 5 and the oat milk 6.

Mix well with a whisk 7 until you get a smooth, lump-free mixture. Add the sifted baking powder to the batter 8 and mix with a spatula 9.

Pour 2 tablespoons of flour into the bowl with the raspberries 10 and mix, then remove the excess flour by shaking them with a sieve 11. Add the raspberries to the batter 12.

Mix gently to incorporate them without breaking them 13. Then transfer the batter to a 9-inch springform pan previously greased with oil and floured 14 15.

Bake in a preheated static oven at 350°F for 45 minutes. Check with a toothpick and remove the cake from the oven 16. Let it cool completely, then transfer the vegan raspberry cake to a plate and dust with powdered sugar 17 before serving it 18!