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slice of vegan raspberry coconut cake

Raspberry coconut cake

Melt in your mouth raspberry coconut cake with a tender and light crumb. Topped with raspberry jam, desiccated coconut and fresh raspberries.
Prep Time 10 mins
Cook Time 55 mins
Course Dessert
Servings 9 slices

Ingredients
  

  • 170 grams caster sugar
  • 175 grams vegan butter
  • 3 tbsp ground flaxseed plus 6 tbsp water
  • 225 grams self raising flour
  • 70 grams desiccated coconut
  • 2 tbsp cornflour
  • 150 grams fresh raspberries

Topping

  • 120 grams raspberry jam
  • 2 tbsp desiccated coconut

Instructions
 

  • Preheat oven to 180•c and line a loaf tin with greaseproof paper.
  • In a large mixing bowl, cream together sugar and vegan butter using a wooden spoon or electric whisk. The mixture should be pale and fairly smooth.
  • In a small mixing bowl, stir ground flaxseed with water to form a gel or flax 'egg'. Set aside to thicken for two minutes then mix into the creamed butter and sugar.
  • Stir through the self raising flour, desiccated coconut and cornflour until fully combined. The mixture will be quite thick.
  • Add raspberries to the bowl, reserving 5-6 for the topping if desired. Stir them through the mixture until evenly dispersed. It doesn't matter if they break up a little bit, this will create delicious ripples or raspberry in the cake.
  • Pour the batter into prepared loaf tin and bake in the middle of the oven for 55 minutes, or until the top is firm and golden and a toothpick comes out clean. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack.
  • Spread raspberry jam over the top of the cooled cake and sprinkle with desiccated coconut. Top with a few fresh raspberries. Slice and enjoy! Store leftovers in an airtight container for up to four days.
Keyword dairyfree, loaf cake, vegan