Vegan Raspberry & Coconut Loaf Cake
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.
Servings: 10 Servings
Ingredients
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
Instructions
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.
