Prepare to be transported to dessert heaven with this jaw-dropping vegan raspberry swirled pound cake that proves plant-based baking can be absolutely irresistible! Imagine cutting into a moist, tender cake with stunning raspberry swirls that not only look Instagram-worthy but taste like pure culinary magic. Whether you're a committed vegan, a curious foodie, or just someone who loves mind-blowing desserts, this recipe will revolutionize your baking game and leave everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/2 cup almond milk
- 1/4 cup vegetable oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan (9x5 inches) with a little vegetable oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, and salt. Whisk the dry ingredients together until well blended.
- In a separate bowl, mix the almond milk and vegetable oil. Stir until combined, then pour this wet mixture into the bowl with the dry ingredients.
- Gently fold the wet and dry ingredients together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Carefully fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter. Reserve a few raspberries to place on top of the cake for decoration, if desired.
- Pour half of the batter into the prepared loaf pan, spreading it evenly. Drop spoonfuls of the remaining batter on top, then use a knife or skewer to swirl the batter slightly, creating a marbled effect. Top with the reserved raspberries.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake; if it starts to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the pound cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake has cooled, slice and serve. Enjoy your delicious vegan raspberry swirled pound cake with a cup of tea or coffee!
Tips
- Room Temperature Matters: Ensure all ingredients are at room temperature for the smoothest batter possible.
- Don't Overmix: Gentle folding is key! Overmixing can lead to a tough, dense cake instead of a light, tender crumb.
- Raspberry Distribution Trick: Lightly dust raspberries in a bit of flour before folding into the batter to prevent them from sinking.
- Swirling Technique: Use a knife or skewer and make gentle figure-eight motions to create beautiful marbled effects.
- Cooling is Crucial: Let the cake cool completely before slicing to maintain its structural integrity and maximize flavor.
- Storage Hack: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 25g
Protein: 3g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
