Easy Summer Raspberry Loaf Cake
Ingredients
Wet components
- 130g or 1/2 cup plant yogurt of choice
- 180 ml or 3/4 cup non dairy milk (used soy)
- 100g or 1/2 cup sugar of choice
- 1.5 tsp vanilla bean paste
- 55ml or 4 tbsp neutral oil (used sunflower seed oil)
Dry components
- 250g or 2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 130g or 1 cup raspberries (fresh or frozen)
- 1 tsp corn starch
Glaze
- 160g powdered sugar
- 1.5 tbsp plant milk
- 1 tbsp lemon juice
Preparation
Preheat the oven to 350 degrees F or 175 degrees C. Grease and line a 25x10cm loaf pan with parchment paper.
Wash and pat dry the raspberries.
Combine all the wet ingredients in a large bowl and stir until sugar has dissolved.
In another bowl, whisk all the dry ingredients except raspberries. Pour the wet mixture over the flour mixture and whisk until just combined.
Add corn starch and raspberries to a medium bowl and toss to coat. Gently fold raspberries into cake batter until just combined.
Pour the batter into the prepared pan.
Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.
Let cake cool 10 minutes in the loaf pan before transferring to a cooling rack. Let it cool completely before slicing or glazing.
Mix the powdered sugar with plant milk and lemon juice. Spoon glaze over cooled cake.
Notes
This recipe is dairy-free and vegan.
Moist, fluffy, and super easy to make.
