vegan coconut raspberry cake

🥥🍰 Vegan Coconut Raspberry Cake

A soft, moist plant-based cake with coconut flavor and bursts of tangy raspberries—perfect for any occasion.

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Ingredients (1 round cake or loaf)

Cake

• 1½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup full-fat coconut milk
• ⅓ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp lemon juice or apple cider vinegar
• ¾ cup raspberries (fresh or frozen)
• ¼ cup shredded coconut (optional)

Optional Coconut Glaze

• 1 cup powdered sugar
• 2–3 tbsp coconut milk
• ½ tsp vanilla

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Instructions

1. Preheat oven:
   • 175°C / 350°F. Grease and line a cake pan.
2. Mix dry ingredients:
   • Whisk flour, sugar, baking soda, and salt.
3. Mix wet ingredients:
   • In another bowl, whisk coconut milk, melted coconut oil, vanilla, and lemon juice.
4. Combine:
   • Add wet ingredients to dry and mix until just combined.
   • Gently fold in raspberries and shredded coconut.
5. Bake:
   • Pour batter into pan.
   • Bake 35–40 minutes, until a toothpick comes out clean.
6. Cool & glaze:
   • Cool completely.
   • Mix glaze ingredients and drizzle over cake if desired.

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Tips

• Toss raspberries in a little flour to prevent sinking.
• Use frozen raspberries straight from the freezer (don’t thaw).
• Great with extra toasted coconut on top 🥥

If you want, I can also give a layer cake version, gluten-free option, or a coconut raspberry cupcakes recipe.