If you’re searching for a delightful dessert that feels like a warm hug on a plate, this Vegan Raspberry Buttermilk Cake Recipe is exactly what you need. It combines the gentle tanginess of dairy-free buttermilk with juicy raspberries, creating a tender crumb and a subtle sweetness that’s simply irresistible. Whether you’re vegan, gluten-free, or just someone who loves fresh, flavorful cakes, this recipe is a keeper that will quickly become your go-to for special occasions or spontaneous afternoon treats.
Ingredients You’ll Need
The beauty of this recipe lies in its simple but essential ingredients, each carefully chosen to contribute to the cake’s moist texture, subtle tang, and vibrant color. Every component works in harmony to create a perfectly balanced vegan cake.
- Unsweetened coconut milk: Provides the dairy-free creaminess and the base for the vegan buttermilk.
- Apple cider vinegar: Reacts with the coconut milk to mimic traditional buttermilk’s tang and helps the cake rise.
- Gluten-free flour: Creates a tender structure while being safe for gluten sensitivities; Bob’s Red Mill is a dependable choice.
- Granulated beet sugar: Adds sweetness with a subtle earthiness, enhancing the raspberry’s natural flavor.
- Baking powder: The leavening agent that gives the cake a light, airy texture.
- Xanthan gum: Helps bind gluten-free flour and improves the cake’s crumb.
- Kosher salt: Balances the sweetness and brightens the flavors.
- Coconut oil (melted): Adds moisture and a gentle richness that keeps the cake tender.
- Vanilla extract: Infuses a warm, comforting note that complements the raspberries perfectly.
- Fresh or frozen raspberries: Bursts of juicy, tart fruit throughout the cake for a fresh taste and pretty pops of color.
- Powdered sugar: For dusting and finishing off with an elegant touch of sweetness.
How to Make Vegan Raspberry Buttermilk Cake Recipe
Step 1: Prepare Your Baking Pan
Start by heating your oven to 350 degrees F. Line a 9-inch cake pan with parchment paper, then give the pan a quick spritz of nonstick spray. A light dusting of gluten-free flour on the pan ensures your cake lifts out easily without sticking, setting you up for success right from the beginning.
Step 2: Make the Vegan Buttermilk
In a glass measuring cup, combine the unsweetened coconut milk with apple cider vinegar. Stir them together and let the mixture sit for a few minutes—this magic moment creates the tangy buttermilk substitute that’s key to the moist texture and subtle acidity in this cake.
Step 3: Mix the Dry Ingredients
Grab a large bowl or your stand mixer’s bowl and whisk together the gluten-free flour, granulated beet sugar, baking powder, xanthan gum, and kosher salt. This dry blend forms the foundation of your cake’s crumb and lift, so giving it a good mix ensures an even texture.
Step 4: Combine Wet and Dry
Make a well in the center of the dry ingredients and pour in the melted coconut oil, vanilla extract, and your prepared vegan buttermilk. Stir everything together until the batter looks smooth and well integrated—be careful not to overmix, which can impact fluffiness.
Step 5: Fold in the Raspberries
Gently fold fresh or frozen raspberries into the batter, distributing the fruit without breaking them up too much. This step gives you those delightful bursts of fruity goodness in every bite while keeping the cake visually stunning with little ruby jewels throughout.
Step 6: Bake the Cake
Pour the batter into your prepared pan, smoothing the surface with a spatula. Pop it into the oven and bake for 28 to 32 minutes. You’ll know it’s done when the top turns a light golden color and a toothpick inserted in the center comes out clean or with just a crumb or two attached.
Step 7: Cool and Finish
Let the cake cool in the pan for about 20 minutes so it firms up just enough to flip out cleanly onto a serving plate. Dust the top with powdered sugar for a simple yet elegant finish that invites smiles before the first bite.
How to Serve Vegan Raspberry Buttermilk Cake Recipe
Garnishes
A light dusting of powdered sugar adds visual appeal and a hint of sweetness, but you can also scatter fresh raspberries on top for extra color and flavor. A drizzle of vegan vanilla glaze or a dollop of coconut whipped cream can elevate the cake into something even more special and festive.
Side Dishes
This cake pairs wonderfully with a scoop of vegan vanilla ice cream or a bright berry compote for added texture and temperature contrast. For a simple yet lush touch, serve alongside a cup of hot herbal tea or freshly brewed coffee to balance the sweetness and compliment the tangy raspberries.
Creative Ways to Present
For gatherings or celebrations, cut the cake into small squares or use cookie cutters for fun shapes. Layer slices with vegan whipped cream and extra raspberries to make an impressive trifle, or create mini cake sandwiches by spreading vegan cream cheese frosting between thin cake layers. The possibilities are as fun as they are delicious!
Make Ahead and Storage
Storing Leftovers
After enjoying a slice or two, keep the rest of your cake covered in an airtight container at room temperature for up to two days. If your kitchen is warm, storing it in the fridge will help maintain freshness but bring it to room temperature before serving for the best flavor and texture.
Freezing
This Vegan Raspberry Buttermilk Cake Recipe freezes beautifully. Wrap leftover slices tightly in plastic wrap and then place them in a freezer bag or airtight container. Frozen cake can last up to three months, making it perfect for meal prep or unexpected sweet cravings later on.
Reheating
To enjoy the cake after freezing, thaw slices overnight in the fridge or at room temperature for a few hours. Warm briefly in a toaster oven or microwave to bring back that fresh-baked softness and the vibrant raspberry flavor. Avoid overheating, as that can dry out this delicate cake.
FAQs
Can I use fresh or frozen raspberries for this Vegan Raspberry Buttermilk Cake Recipe?
Absolutely! Both fresh and frozen raspberries work well. Just if using frozen, fold them in gently while still frozen to prevent the batter from turning pink and overly wet.
Is this cake gluten-free?
Yes! The recipe calls for gluten-free flour, so it’s safe for those avoiding gluten. Just be sure to use certified gluten-free ingredients to avoid any cross-contamination.
What can I substitute for coconut milk?
You can use any unsweetened plant milk like almond, oat, or soy, but coconut milk adds richness that really enhances the cake. If you switch, the texture may be slightly different but still tasty.
Why is vinegar added to the coconut milk?
The apple cider vinegar acidifies the coconut milk, creating a vegan buttermilk effect. This reacts with the baking powder to help the cake rise and imparts a slight tang that brightens the flavor.
Can I make this cake nut-free?
Yes! This recipe is naturally nut-free if you use a nut-free gluten-free flour blend and confirm your plant milk and other ingredients are free of nuts.
Final Thoughts
There’s something truly joyous about baking something that’s both beautiful and kind to your lifestyle, and this Vegan Raspberry Buttermilk Cake Recipe fits the bill perfectly. With its lovely balance of tangy sweetness and juicy raspberries, it’s a cake that invites happy moments, shared with friends or savored solo. I can’t wait for you to try it and add your own special twist—it just might become your new favorite too!
Print
Vegan Raspberry Buttermilk Cake Recipe
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Total Time: 33 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This vegan Raspberry Buttermilk Cake is a delightful gluten-free dessert made with coconut milk and apple cider vinegar to mimic traditional buttermilk, sweetened with granulated beet sugar for natural sweetness. Light, moist, and studded with fresh or frozen raspberries, this cake is perfect for a simple yet elegant treat, finished with a dusting of powdered sugar.
Ingredients
Wet Ingredients
- 1 cup unsweetened coconut milk
- 1 tablespoon apple cider vinegar
- 1/4 cup coconut oil (melted)
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups gluten free flour (such as Bob’s Red Mill)
- 3/4 cup granulated beet sugar (or regular white sugar)
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
Additional Ingredients
- 1 cup raspberries (fresh or frozen)
- Powdered sugar (for dusting)
Instructions
- Prepare the Pan: Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper, spray with nonstick spray, and dust with gluten-free flour to prevent sticking.
- Make Vegan Buttermilk: In a glass measuring cup, combine the coconut milk and apple cider vinegar. Stir and set aside to curdle and thicken slightly.
- Mix Dry Ingredients: In a large bowl or stand mixer, whisk together the gluten-free flour, beet sugar, baking powder, xanthan gum, and kosher salt until well combined.
- Add Wet Ingredients: Create a well in the center of the dry mixture and pour in the melted coconut oil, vanilla extract, and the prepared coconut milk buttermilk. Stir until the batter is smooth and uniform.
- Fold in Raspberries: Gently fold the raspberries into the batter, being careful not to crush them.
- Transfer and Smooth Batter: Pour the batter into the prepared pan and smooth the surface evenly.
- Bake the Cake: Place in the oven and bake at 350°F for 28 to 32 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 20 minutes to set.
- Serve: Invert the cake onto a serving plate, dust the top with powdered sugar, and serve.
Notes
- You can use either fresh or frozen raspberries; if using frozen, do not thaw before folding into the batter to avoid excess moisture.
- The apple cider vinegar with coconut milk works as a vegan buttermilk substitute to help the cake rise and stay tender.
- Gluten-free flour blends vary, so choose one with xanthan gum included or add it separately as listed for best texture.
- If you prefer, powdered sugar can be substituted with a dusting of coconut sugar or a light vegan glaze.
- The cake is best enjoyed on the day it’s baked but can be stored in an airtight container for 2 days at room temperature or refrigerated for up to 5 days.
- To keep the cake fully vegan and gluten-free, ensure your sugar and baking powder are certified vegan and gluten free.
