Bright Vegan Raspberry Cake With a Sweet Berry Swirl

I made this vegan raspberry cake for my friend’s garden party last weekend. The raspberries made the layers pink, and she said it was the most photographed dessert at the party.

This Vegan Raspberry Cake Recipe is straightforward to follow and creates a light, fluffy cake that pairs beautifully with a berry swirl, providing a stunning presentation and a burst of fruit flavor in every slice.

Delicious Vegan Raspberry Cake Recipe

This vegan dessert features a moist raspberry cake infused with fresh berries and a delightful berry swirl that enhances its texture and taste. Ready in about an hour, it serves 8 people and is perfect for celebrations or as a delightful treat any day.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup almond milk (or any non-dairy milk)
• 1/3 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon vanilla extract
• 1 cup fresh raspberries (plus more for garnish)
• 1/4 cup raspberry jam for swirl (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in fresh raspberries.
5. Bake the Cakes: Divide the batter evenly between the prepared cake pans. If using, drop spoonfuls of raspberry jam on top and swirl with a knife for a marbled effect. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.
7. Frost and Serve: Once cooled, frost with your favorite vegan frosting and garnish with additional fresh raspberries before serving.

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Nutrition Information

• Servings: 8 slices
• Calories: 190kcal
• Fat: 7g
• Protein: 3g
• Carbohydrates: 29g

I keep the cake covered in the fridge for up to three days. The berries stay juicy, and I let slices sit out for ten minutes before serving.