Vegan raspberry cake
Summer is pretty much over, but that does not mean that we should give up fruity cakes. Fresh fruit may be impossible to find right now, but there are still recipes we can make using the frozen ones. Like for example this vegan raspberry cake.
The recipe is kind of a combination of different recipes that I made recently. I ended up making mini cakes, because I had small cake molds, but you won’t have a problem with turning this into a somewhat bigger one. Just make sure you adjust the measurements.
This is an easy and delicious cake for any occasion. With a basic cake crust, sweet raspberry panna cotta and jelly, this dessert is way more simple to make than you may think. Other than that, the fruit it contains may also be very good for you. If you are used to reading my blog posts, you know that I am about to tell you why.
Also, as soon as my summer nostalgia passes I’ll be making autumn/winter recipes again, promise.
Some health benefits
Raspberries are a good source of fiber and vitamin C. They contain many other important vitamins and minerals as well. They are high in antioxidants, plant compounds that protect against cell damage. Antioxidants may reduce your risk of certain chronic diseases.
They may positively impact your blood sugar due to their high fiber and tannin content. Raspberries contain beneficial compounds that may combat various cancers, including those of the colon, breast and liver. However, more studies are needed to confirm that.
Raspberries may reduce arthritis risk, aid weight loss and decrease signs of aging.
I think these are some pretty good reasons to incorporate such fruits into your meal plan. And if you need a good idea, I suggest you begin with this delicious vegan raspberry cake. Fresh fruit may not be easy to come by right now, but luckily we can buy frozen berries all year long.
A piece of advice
The first thing that I would like to mention is, don’t get stressed if you don’t have both silicone muffin molds and a muffin baking tray. I just happened to have both of those in the same size. You can bake the cake crust in a regular small baking dish and then cut out circle shaped crusts to fit your silicone cake molds.
I usually use silicone molds for such cakes because it is easy to pop them out when they set, without causing any damage.
When making the panna cotta or jelly part, make sure you bring the mixture to a boil over medium heat both times. Don’t overheat them and don’t boil them longer than two to three minutes.
Also, you do not have to use raspberry juice if you can’t find any. Any type of red juice will do the trick. For decoration I used some frozen raspberries and mint leaves. But you do not have to do that. If you do get creative, make sure to take a picture and tag me, I would like to see what you came up with.
These measurements make 6 vegan raspberry cakes, so if you need more, make sure to adjust the measurements properly.
Vegan raspberry cakeCourse: Sweet
- Cake crust:
75 g of all purpose flour
30 g of sugar
½ tsp of baking powder
½ tsp of baking soda
60 ml of almond milk
30 ml of vegan yogurt
40 ml of melted vegan butter
- Raspberry panna cotta:
200 ml of full fat coconut milk
100 g of frozen raspberries
60 g of sugar
1 tbsp of corn starch (mixed with some water)
1 tsp of agar agar (mixed with some water)
- Raspberry jelly:
150 ml of raspberry juice (or any other)
60 g of sugar
1 tsp of agar agar
- Mix all the dry cake crust ingredients together in a deep bowl. In a separate bowl, mix all the liquid crust ingredients. Add the liquid to the dry ones and gently combine them with a spoon.
- Spray a muffin baking tray with non-stick spray and divide the cake mixture between 6 muffin molds. Bake them in the oven for 20 minutes on 175 degrees Celsius.
- When they’re done, put them into silicone muffin molds.
- Defrost your frozen raspberries. Blend them as much as you can. Put coconut milk, sugar, starch, agar agar and blended raspberries in a saucepan. Bring them to boil over medium heat while stirring occasionally. Boil for 2-3 minutes and remove from the stove.
- Pour them into the silicone muffin molds, over the cake crust, but leave some space at the top. Let them cool completely and then leave them in the fridge to set. When they set, prepare the jelly.
- In a saucepan mix the raspberry juice, sugar and agar agar. Bring them to boil over medium heat while stiring occasionally. Boil for 2-3 minutes and remove from the stove. Pour them into the silicone muffin molds, over the raspberry panna cotta. Let them cool completely and then leave them in the fridge to set once again.
- After approximately 4 hours remove from the fridge, decorate and serve.
If you liked this recipe, make sure you check out my other recipes like:
Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan raspberry cake. If you did something differently, I would also like to hear that, I’d love to see the things you come up with.
P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi.
Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.