Gluten-free and vegan raspberry cake
Gluten-free and vegan raspberry cake
Cooking time
55
minutesA deliciously luscious Gluten Free and Vegan Raspberry Cake suitable for everyone! Brighten up your autumn coffee table and make the most of fresh raspberries at the same time.
Ingredients
- Cake base
slightly fair 2 dl sugar
1,5 tsp baking powder
0,5 tsp ground cardamom
0,25tspbaking soda
0,25 tsp salt
2,5 dl gluten-free plant-based drink
just under 1,5 dl gluten-free plant-based yoghurt e.g. soy-based thick vanilla yoghurt
1 dl olive oil
150 g raspberries + 1 tbsp potato flour
- Frosting
2 dl icing sugar
juice squeezed from a few raspberries
n. 1 tbsp plant-based drink
- For decoration
150 g raspberries
Preparation
- Preheat the oven to 180 C. Line the bottom and edges of the baking pan with baking paper.
- In a bowl, mix the dry ingredients: flour mix, rice flour, sugar, baking powder, cardamom, baking soda and salt.
- Pour in the plant-based drink, yoghurt and olive oil. Mix the dough until smooth, turning gently. Pour about 1/2 of the batter into the baking dish and sprinkle about half of the raspberries on top. Pour the rest of the batter over the top and press the remaining raspberries into the batter.
- Bake the cake for 40 minutes. Place a baking sheet on top of the cake if it seems to be darkening quickly and continue baking for another 15 minutes or until the cake is golden brown and cooked.
- Let the cake cool in the pan before turning it over.
- Mix the icing ingredients and spread the icing on top of the cake. Decorate with raspberries and the gluten-free and vegan raspberry cake is ready to serve!
Tiina Strandberg | My Berry Forest
