I can’t believe this is a vegan dessert! We celebrated my mother-in-law’s birthday today. Everyone loved this cake – even my seven year old son. It was so moist and didn’t even need frosting. This cake is based on the recipe found at VeganBaking.net. I made a few tweaks:
Vegan Raspberry Cake
1 cup pureed raspberries, fresh or frozen
1 medium size, very mature banana
2 cups all purpose flour
1 cup raw sugar
2 Tablespoons corn starch
2 ½ teaspoons baking powder
1 teaspoon salt
½ cup vegetable oil
1 ½ cups unsweetened almond milk
1) Pre-heat oven to 350’F. Purée the raspberries and banana together.
2) In a medium mixing bowl, mix the dry ingredients together.
3) Add the raspberry and banana purée, vegetable oil and non-dairy milk to the bowl containing the dry ingredients and mix well with a mixer.
4) Pour the batter into a greased bundt pan and bake for about 40 – 50 minutes. Bake time may vary according to elevation and oven so use a toothpick to check for doneness. If it comes out clean, you’re good to go!
The original recipe called for strawberries instead of raspberries. I’d be curious to try blueberries in this delicious cake.
Have fun experimenting. I’d love to know what you come up with.