Vegan Raspberry Tea Cake

Step 1

Method for Vegan Raspberry Tea Cake

Step 2

Pre-heat oven to 175˚C or 350˚F. This cake can be either used in a round cake tin or loaf tin. Line tin with baking paper (parchment) and grease with melted vegan butter.

Step 3

Add coconut sugar and and coconut oil in a pan to melt and mix together.

Step 4

In a small bowl, whisk together plant based milk and apple cider vinegar. Set aside for at least 5 minutes so the mixture thickens.

Step 5

Whisk the ground flax seed with filtered water until gooey (slimy) and a little fluffy. Allow to sit for about 5 minutes.

Step 6

In a medium mixing bowl, mix together all remaining dry ingredients the flour, tapioca flour, sugar, agar, baking powder and baking soda. Set aside.

Step 7

Pour the mixture of plant based milk and apple cider vinegar into the bowl containing the flour mix.

Step 8

Fold together.

Step 9

Next add all the remaining wet ingredients into the bowl (banana, vanilla, agave and coconut oil) and pour slowly continue to mix into the dry ingredient mixture.

Step 10

Now whisk in the gooey flaxseed mix into the Vegan Raspberry Tea Cake mixture.

Step 11

Blend gently all the ingredients together until smooth and creamy.

Step 12

Fold in the fresh raspberries gently at the end.

Step 13

Pour the mixture into the cake tin.

Step 14

Sprinkle the top with extra brown sugar and cinnamon sugar.

Step 15

Bake for 25-30 minutes depends on your oven, check touching the cake feel firms and springs back.

Step 16

Alternatively you can use a skewer inserted into the cake and if the skewer remains clean the cake is ready for remove from oven.

Step 17

Remove Vegan Raspberry Tea Cake and let dry on drying racks for at least 30 minutes.

Step 18

Finally sprinkle cake with icing sugar and top with fresh raspberries before serving.