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Juicy raspberries, sweet coconut and white chocolate… we can't think of a better combination! The cake itself is fluffy, moist and very easy to make!
Ingredients
Dry
- 250 g self raising flour
- 150 g golden caster sugar
- 3/4 tsp baking powder
- 3/4 tsp bicarbonate of soda
- 100 g dessicated coconut
- pinch salt
Wet
- 240 ml soy milk
- 130 ml rapeseed oil
- 1 lemon juice of
- 1 tsp vanilla extract
Extra
- 100 g raspberries
Icing
- 35 g vegan butter
- 35 g vegetable shortening
- 350 g icing sugar sieved
- 60 ml soy milk
- 1 tsp vanilla extract
- 150 g vegan white chocolate melted
Decoration
- fresh raspberries, coconut flakes, freeze-dried raspberries, dusting of icing sugar
Instructions
- Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
- Line a medium-sized loaf tin with greaseproof paper and set aside.
Dry
- Thoroughly combine all dry ingredients in a large mixing bowl and set aside.
Wet
- Thoroughly combine all wet ingredients in a large jug.
- Pour the wet ingredients into the dry ingredients and stir through so fully combined (but don't over-mix).
- Pour the mixture into the pre-lined loaf tin and then push the raspberries evenly into the cake mix so they're fully submerged.
- Place the cake into the oven and bake for 30 minutes or until golden and a cake skewer or knife comes out clean. It's best to check after 20 minutes and if the top of the cake is starting to burn, cover it with some foil.
Icing
- Melt the chocolate using a double boiler/bain marie (a glass or ceramic bowl that fits on a saucepan of simmering water but doesn’t touch the bottom) and while you're waiting for it to melt, weigh out the other ingredients.
- Combine all ingredients using a hand or electric whisk (electric much easier!) until you get a nice fluffy consistency (not runny).
Decoration
- Remove cake from the oven and wait for it to cool before icing.
- Icing and decorate the cake to your taste.
This recipe was republished with permission from Viva’s Vegan Recipe Club.
Find the original recipe here.
