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I am extremely excited to share a BRAND NEW cake to the blog! Raspberry is one of my favourite berries. I love how it bursts with flavour, whilst also being a little bit on the tart side.
My Small Batch Strawberry Cake and my Mini Lemon Cake were my main inspirations for this bake. I loved the gorgeous pink colour on my strawberry cake and I adore how I decorated the lemon cake with the lemon slices! I made my pink raspberry buttercream using real raspberries, and decorated the cake with raspberry compote. It’s such a simple design yet fun and effective.
Originally I decided for this cake to be a three layer, but for ease (as I know you guys love an easier recipe), I decided to make it 2 layer. I am actually really happy I chose to go for a 2 layer cake. It look’s adorable, and takes less time to bake & less time to decorate. Yippee- haha!
How to make the BEST Vegan Raspberry Cake?
Firstly, You’ll want to make two scrumptious raspberry sponge cakes. I am pretty biased but I have to say, my vegan sponge cakes are some of the best cakes I’ve ever tried! I have worked so hard to perfect the perfect sponge.
To jam pack (pun intended) the cake with raspberry flavour, I made a homemade compote. A compote is kind of like a jam, buts it’s a more concentrated version, plus it’s super easy to make! You have to try it!
I swirled the compote into the batter before baking. I originally was going to press whole / fresh raspberries into the sponge, but when I did this on my recipe testings, the raspberries made the sponge too moist. The compote allows you to add it into the sponge, and doesn’t effect the texture. If that, it makes the sponge perfectly moist!
Instead of a raspberry jam, make a homemade raspberry compote. don’t get me wrong, use raspberry jam if you fancy, but to elevate the berry flavour, making and using your own homemade raspberry compote is divine! The flavours really burst leaving you with an irresistible berry cake.
It doesn’t even bother me if the compote makes the cakes a little sticky… the flavour is heavenly! It reminds me of raspberry ripple with the swirls of compote mixed throughout the sponge, into the filling and the silky smooth buttercream.
Make my vegan Swiss meringue buttercream! This (along with my Vegan Italian Meringue Buttercream) are my current favourites to bake with! They are not only silky smooth, but are so easy to make. For this recipe I used Swiss meringue buttercream, with some compote in for added fruity flavour. Does having fruit in a cake count as healthy? – haha!
The main thing I LOVE about this cake, is that its easily adaptable! If you wanted more layers, it’s super simple to adapt, just double up the recipe! This recipe makes for a delicious 3 tier, 8 inch cake!
No pink food colour needed! The pink is completely natural. Add tablespoons of compote into the plain buttercream and watch the magic happen.
Adding compote into the sponge before baking makes for a extremely berry packed cake! It makes the cakes perfectly moist also. You’ll love it!
Its the perfect size for a small gathering or party.
I decorated this cake with compote hearts, but by all means, decorate it as you fancy! Go all out with freeze dried berries, sprinkles or nuts!
I hope you LOVE this cake! You’ll be going back for a second slice, trust me!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. It would mean so much. Thank you & happy baking!
Place the raspberries into a medium-sized saucepan and sprinkle over the sugar, cornflour / cornstarch and water.
Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn into a jellified sauce.
Store in a sealed container in the fridge until you’re ready to use it.
Preheat your oven to 180 degrees c fan and line two, 6 inch loose base / push up cake tins with grease-proof paper.
In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
Add the oil into the ‘buttermilk’ and whisk to combine.
Fold in the freeze dried raspberries.
Add the wet ingredients into the dry ingredients and mix.
Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.
Swirl a tablespoon of raspberry compote on top of the batter and swirl around.
Pop the cakes into the centre of the preheated oven and bake for around 25-30 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch. As the cakes have the compote, they might be sticker than usual when first out of the oven.
Place the cakes on a cooling rack and allow to cool fully. Once cool, pop them into a sealed container to keep them fresh before frosting.
In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
Sift in the icing sugar and add in 3 tablespoons of raspberry compote, whip on high speed for a couple of minutes to incorporate it.
Pour in the aquafaba and whip for 5 minutes until it turns light and creamy. Don’t over whip it or it can become too soft. If it does, just add in more icing sugar until it’s thick and creamy. The buttercream should be airy and light. You might need to add in some more butter to get it to the right consistency. Tip- If the buttercream ever looks like its splitting, add chunks more butter at a time while its still whipping on medium / high speed. It’ll come back together within a minute or two.
Optional: Fold in the freeze dried raspberries.
Place one of the cakes on a serving plate or cake stand. Dollop some of the buttercream on top and spread out until even using an off set spatula or pallet knife.
Make a well in the middle of the buttercream and fill with 2 heaped tablespoons of raspberry compote.
Optional: Add on some fresh raspberries.
Place the second cake layer on top. Press it down gently so it sticks.
Coat the whole cake with the buttercream, swirling it around to create texture with the spatula.
Transfer any left over buttercream into a piping bag fitted with a star tip nozzle (I use a Wilton 2D), and pipe swirls around the top edge of the cake.
Top with a fresh / whole raspberries.
Add left over compote into a piping bag, snip off the tip and pipe hearts all around the edge of the cake (watch the tutorial here). Alternatively, you can spread the compote all around the edges of the cake making for an ombre effect.
To store: Keep this cake stored in a sealed container in the fridge. Best eaten within 3 days of making. Un-iced cakes can be stored in a sealed container at room temperature for 2 days.
The raspberry compote can be kept in a sealed jar in the fridge for up to a week. Just give it a stir before using.
My favourite vegan block butter to use is Flora Plant Based Block and Natuli Block.
What is aquafaba? Aquafaba is the water from a can/tin of chickpeas. The chickpea water or brine as it’s called, acts as an amazing egg substitute for cakes, cupcakes and delicious meringue buttercream. You can also get aquafaba in a carton for easy use. Check it out here.
Cook Time:25-30 minutes
Keywords: Raspberry cake, Valentines cake, Pink cake, Raspberry, fruit