Coconut & raspberry loaf cake recipe
Vegan, quick & easy.
Summer to me screams fresh berries, vanilla cake, homemade lemonade and cream (coconut cream of course).
I decided to make a light and fluffy raspberry & coconut loaf cake, topped with coconut whip, fresh berries and coconut.
The combination of the juicy raspberries and coconut is a twist on a classic.
This loaf cake is perfect for parties, special occasions or for a summer garden party.
Preparation- 5 minutes
Baking time- Approximately 28-30 minutes
Serves- 10
Level- Easy
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Ingredients for the loaf cake
-240ml of almond milk (I use unsweetened)
-1 teaspoons of apple cider vinegar
-212g of self-raising flour
-240g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (melted)
-150g of fresh raspberries
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To make the loaf cake
Step 1- Preheat your oven to 180 degrees c and line a loaf tin with grease-proof paper or a liner.
Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the coconut oil into the 'buttermilk' and whisk to combine.
Step 5- Add the wet ingredients into the dry ingredients and mix.
Step 6- Fold in the raspberries. Don't over mix or the colour will bleed into the batter!!
Step 7- Pour the batter into the lined loaf tin.
Make sure to tap the tin on the worktop to remove any air bubbles.
Step 8- Pop the cake into the centre of the preheated oven and bake for around 28-30 minutes.
You will know when it's done when you put a knife or skewer in and it comes out clean and it is springy to the touch.
Step 9- Place the loaf cake on a cooling rack and allow to cool fully.
Once cool, serve.
I served my loaf cake with some coconut whip, fresh berries, desiccated coconut, a dusting of powdered sugar and flowers (for photography purposes only).
I served my loaf cake with some coconut whip, fresh berries, desiccated coconut, a dusting of powdered sugar and flowers (for photography purposes only).
Store in a sealed container.
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Holly Jade
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