Name: Vegan Raspberry Coconut Cake Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 4 h
Cuisine: Vegan
Ingredients: 480ml dairy-free milk (soya milk recommended); 2 teaspoons apple cider vinegar; 420g self-raising flour; 300g caster sugar; 1 teaspoon baking powder; 1 teaspoon bicarbonate of soda; 120ml sunflower oil; 1 teaspoon vanilla extract; 40g desiccated coconut; 2 tablespoons freeze-dried raspberries; 300g dairy-free butter (block, softened); 500g powdered/icing sugar; ½ teaspoon vanilla extract or vanilla bean paste; 2 tablespoons freeze-dried raspberry powder; Pink food gel (optional); 1 jar raspberry jam; 400g desiccated coconut; Coconut flakes; Fresh raspberries (for decoration)

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Introduction

This Vegan Raspberry Coconut Cake is a delightful and moist treat perfect for any occasion. Bursting with natural raspberry flavor and a tropical hint of coconut, it’s completely plant-based and irresistibly fluffy. Whether you’re vegan or simply love fresh fruit cakes, this recipe will become a favorite.

The image shows a tall, round cake with three visible layers inside, each layer pale pink with creamy white filling in between. The outside of the cake is covered in fine pink sprinkles with a textured look. On top, there are several fresh red raspberries placed evenly, some with small swirls of pink cream under them. Around the cake on a white plate, there are more scattered fresh raspberries and a woman's hand holding a slice of the cake, lifting it away. The background features a white marbled texture with soft, natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

480ml dairy-free milk (soya milk works best)
2 teaspoons apple cider vinegar
420g self-raising flour
300g caster sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
120ml sunflower oil
1 teaspoon vanilla extract
40g desiccated coconut
2 tablespoons freeze dried raspberries
300g dairy-free butter (block, softened)
500g powdered/icing sugar
½ teaspoon vanilla extract or vanilla bean paste
2 tablespoons freeze dried raspberry powder
Pink food gel (optional)
1 jar raspberry jam
400g desiccated coconut (for decoration)
Coconut flakes (for decoration)
Fresh raspberries (for decoration)

Instructions

Step 1: Preheat your oven to 180°C fan. Line three 8-inch loose base or push-up cake tins with greaseproof paper. If you have fewer tins, bake layers separately and cover unused batter with a damp tea towel.
Step 2: Combine the dairy-free milk and apple cider vinegar in a bowl and whisk. Set aside for 10 minutes to curdle, creating vegan ‘buttermilk’.
Step 3: In a large bowl, sift together the self-raising flour, caster sugar, baking powder, and bicarbonate of soda. Mix to combine.
Step 4: Add sunflower oil and vanilla extract into the vegan buttermilk, then whisk together.
Step 5: Pour the wet mixture into the dry ingredients and mix until just combined.
Step 6: Fold in the desiccated coconut and freeze dried raspberries gently. Avoid over mixing to keep the cake light.
Step 7: Divide the batter evenly between the prepared tins. Tap the tins on the countertop to release air bubbles.
Step 8: Bake in the center of the oven for 25-30 minutes. Check doneness by inserting a skewer; it should come out clean and the cakes should spring back when touched.
Step 9: Allow cakes to cool in the tins briefly before transferring to a wire rack to cool completely. Once cool, store in a sealed container until ready to frost.
Step 10: To make the buttercream, whip the softened dairy-free butter in a large bowl until creamy using a mixer.
Step 11: Sift in the icing sugar, vanilla, and raspberry powder. Whip on high speed for 5-8 minutes until smooth, creamy, and airy. Adjust thickness with more butter or icing sugar as needed.
Step 12: Add a drop of pink food gel if desired for color and mix gently.
Step 13: Place one cake layer on a serving plate. Spread or pipe a layer of raspberry buttercream evenly on top.
Step 14: Pipe a swirl of raspberry jam in the center, then sprinkle with desiccated coconut.
Step 15: Repeat layering with the second cake and frosting, jam, and coconut. Top with the third cake.
Step 16: Apply a thin crumb coat of frosting over the entire cake. Smooth sides with a spatula or scraper.
Step 17: Chill the cake in the fridge for 40 minutes to firm the frosting.
Step 18: Apply a final thick coat of buttercream. While still soft, press desiccated coconut gently onto the sides and top.
Step 19: When firm, pipe swirls of leftover buttercream around the top edge.
Step 20: Decorate with fresh raspberries and coconut flakes.
Step 21: Slice, serve, and enjoy your beautiful vegan raspberry coconut cake!

Tips & Variations

Use soya milk for best results in making the vegan buttermilk substitute.
Freeze dried raspberries add intense flavor; substitute with fresh raspberries if unavailable but fold in gently.
For extra texture, add chopped nuts like pecans or almonds to the batter.
Pink food gel is optional but gives the buttercream a vibrant color perfect for celebrations.

Storage

Store the finished cake covered in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best flavor and texture. The cake also freezes well for up to 2 months; wrap tightly in plastic wrap and foil.

How to Serve

A tall, round cake with three visible layers sits on a white plate. Each layer is pink with a soft, creamy filling in between that looks light pink. The outside of the cake is covered with textured, shredded pink coconut flakes. On top, there are several small swirls of pink cream topped with fresh red raspberries. Around the plate and on the white marbled surface are extra raspberries scattered neatly. The scene includes an empty white plate with two gold forks, a bowl, and a white sugar container in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of dairy-free milk?

Yes, you can substitute soya milk with almond, oat, or coconut milk, but soya milk works best to create a vegan ‘buttermilk’ effect that helps the cake rise nicely.

How do I know when the cake is fully baked?

Insert a clean knife or skewer into the center of the cake; if it comes out clean and the top springs back when lightly pressed, the cake is done. Avoid overbaking to keep it moist.