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

Scale

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)

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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.