This Vegan Coconut and Raspberry Loaf Cake is dairy and egg-free. It has a fresh raspberry and coconut loaf, coconut buttercream and is decorated with more coconut and more fresh raspberries and some raspberry jam.
This is one of my favourites ever vegan recipes. I love how soft and moist the sponge is and with the sweetness of the raspberries, it has quickly become my favourite cake.
I made this into a loaf cake, but you can also make it into cupcakes if you prefer. Just head down to the alternatives section for all the details you need.
So, I based this cake on my Vegan Vanilla Cupcakes, one of the things I love about baking is when you have a basic recipe for something you can add different ingredients and tweak it slightly and get something completely different.
Before you start baking
Line your baking tray to stop the cake from sticking. There are a few different ways you can do this. I prefer to use greaseproof paper and either vegan spread or oil. Lightly coat the tin in either the spread or oil to help stick the baking parchment to the tin. I always try and make the paper slightly taller than the cake so it is easier to remove.
You could also use loaf tin liners or vegan Cake Release Sprays.
To make the loaf cake I started by mixing the flour and sugar. This just ensures that it is all evenly distributed through the loaf.
Next, I added in the milk, you can use any dairy-free milk you want they will all work out perfectly. I personally went with coconut milk because I will be adding coconut to the cake anyway so I thought it would help enhance the flavour.
I also added in Vanilla I use Nielson Massey. At this stage I also added in the oil I would recommend using either sunflower or vegetable oil, you could even use coconut oil and vinegar don’t worry this doesn’t affect the flavour you won’t taste the vinegar when the cupcakes are baked and mix together.
Finally add in the fresh raspberries, freeze-dried raspberries and desiccated coconut and fold them through until evenly distributed.
Don’t worry you don’t need to be extremely gentle when folding, the raspberries might start breaking up slightly and you will probably find you have pink streaks in the batter this is perfectly fine.
Pour the mixture into your cake tin and bake.
How Do I Know When the Cake is Baked?
You will know the cake is baked when it is golden brown in colour. There are a few other ways to tell if your cakes are baked. If you use a cake tester to test the thickest part of the cake it should come out clean, I would be a bit wary though because if you hit a raspberry then your cake tester will have a bit of raspberry on the end. So, you can test a few different parts of the cake just to ensure it is baked.
Another way is to gently press the top of the cake. If it springs back to its original shape when you remove your finger, then the cake is ready.
Cooling the Cake
Leave the cake to cool in the cake tin for 10-15 minutes before moving it onto a wire rack to cool fully.
Once the cake has cooled fully, we can start to decorate.
To make the dairy-free buttercream mix the icing sugar and dairy-free spread until it is pale in colour and thick. This buttercream will be quite soft compared with normal buttercream that is just because dairy-free spread doesn’t set, compared with the unsalted butter you would use in traditional buttercream. Add in the coconut milk and mix again.
The buttercream will still be firm enough to pipe but I would recommend popping it into the fridge after you have decorated it just to give it a chance to firm up.
Pipe the buttercream onto the top of your cake. I used these piping bags and a Large Round Nozzle. You can pipe the buttercream in any way you want. I went with some splodges. Sprinkle over the coconut and finish with some Raspberry Jam and fresh Raspberries.
You could also decorate with freeze-dried raspberries.
I wouldn’t recommend making raspberry buttercream. Adding a jam or copious to the buttercream would soften it and because it is already quite a soft buttercream it wouldn’t be pipeable.
Pin it For Later!
Vegan Raspberry & Coconut Loaf Cake
For the Loaf Cake
- 200 g Self-Raising Flour
- 200 g Caster Sugar
- 200 ml Coconut Milk (any dairy free milk will work)
- 50 ml Vegetable or Sunflower Oil
- 1 tsp Vanilla Extract
- 1 tbsp White Wine Vinegar
- 100 g Fresh Raspberries
- 100 g Dessicated Coconut
For the Buttercream
- 300 g Icing Sugar
- 100 g Unsalted Butter
- 1-3 tsp Coconut Milk
- Desiccated Coconut
- Leftover Raspberries
- Raspberry Jam
To Make the Loaf Cake
- Preheatthe oven to 180C (160C Fan) and line your loaf tin with baking parchment.
- In a bowl mix together the flour and sugar.
- Pour in your milk, oil, vanilla and vinegar and mix until all combined.
- Add in the raspberries and coconut and fold through until evenly distributed.
- Pour the mixture into the cake tin and bake for 45-50 minuutes. Until golden brown in colour and the cake springs back when you touch it.
- Leave to cool in the cake tin for 10-15 minutes before removing it and placing it on a wire rack to cool fully.
To Make the Buttercream
- Once the cake has cooled make the buttercream.
- Addyour dairy free spread, icing sugar and milk and mix until completely combined.
- Pop it into a piping bag and pipe onto the top of your loaf cake. Sprinkle over any leftover coconut, and raspberries.
- Add the jam to a piping bag and pop in the microwave for 5-10 seconds until softened. Snip the tip of the piping bag and drizzle the jam over the top of the loaf.
If you do have any questions about these Vegan Raspberry & Coconut Loaf Cake or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.