This beautifully simple raspberry cake (Rainbow Nourishments) is very easy to make, vegan and wholesome, and contains a tropical flair from coconut flakes.
Delightful for afternoon tea! You can interchange strawberry and raspberry recipes, but use more sugar for tart raspberries and less for sweeter strawberries.
People with sensitivity to pollen may wish to avoid raspberries (and people whose seeds get stuck in their teeth!) Keep fruit seeds/pips away from pets. Read more on food safety for people & pets.
Raspberries are one of England’s favourite fruits, but they do go off quickly, so use them up soon after purchasing (or visiting the PYO farm) or freeze to use later on.
To do this, wash and dry the berries, then freeze in a single layer on a baking tray, then transfer to a silicone freezer bag.
This recipe uses canned coconut milk (choose a brand free from monkey harvesting – Biona and Nature’s Charm are both good, sold in cans). Blending with plant milk stops the cake batter from being too ‘coconutty’.
You can use fresh or frozen (don’t thaw) raspberries for this recipe, ideal if you grow them or went overboard at the PYO farm. And shredded coconut is easy to find. The simple cake batter is a classic (mix wet and dry) and then bake the cake (time differs, depending if your berries are fresh or frozen).
Once cooled, top with more (toasted|) shredded coconut) and serve with tea and optional raspberry jam. You can store any leftover slices in the fridge for a few days, in an airtight container).
