Coconut & raspberry loaf cake recipe

Vegan, quick & easy.

Summer to me screams fresh berries, vanilla cake, homemade lemonade and cream (coconut cream of course).

I decided to make a light and fluffy raspberry & coconut loaf cake, topped with coconut whip, fresh berries and coconut.

This raspberry loaf is not only beautiful to look at, but is absolutely delicious! 

The combination of the juicy raspberries and coconut is a twist on a classic.

This loaf cake is perfect for parties, special occasions or for a summer garden party.

Preparation- 5 minutes

Baking time- Approximately 28-30 minutes

Serves- 10

Level- Easy

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Ingredients for the loaf cake

-240ml of almond milk (I use unsweetened)

-1 teaspoons of apple cider vinegar

-212g of self-raising flour 

-240g of golden caster sugar

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (melted)

-150g of fresh raspberries

Toppings

–Coconut whip

-Fresh berries

-Desiccated coconut

-Powdered sugar

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To make the loaf cake

Step 1- Preheat your oven to 180 degrees c and line a loaf tin with grease-proof paper or a liner.

Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the coconut oil into the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry ingredients and mix.

Step 6- Fold in the raspberries. Don’t over mix or the colour will bleed into the batter!!

Step 7- Pour the batter into the lined loaf tin.

Make sure to tap the tin on the worktop to remove any air bubbles.

Step 8- Pop the cake into the centre of the preheated oven and bake for around 28-30 minutes.

You will know when it’s done when you put a knife or skewer in and it comes out clean and it is springy to the touch.

Step 9- Place the loaf cake on a cooling rack and allow to cool fully. 

Once cool, serve.

I served my loaf cake with some coconut whip, fresh berries, desiccated coconut, a dusting of powdered sugar and flowers (for photography purposes only).

Store in a sealed container.

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Holly Jade