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Method for Vegan Raspberry Tea Cake
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.
Add coconut sugar and and coconut oil in a pan to melt and mix together.
In a small bowl, whisk together plant based milk and apple cider vinegar. Set aside for at least 5 minutes so the mixture thickens.
Whisk the ground flax seed with filtered water until gooey (slimy) and a little fluffy. Allow to sit for about 5 minutes.
In a medium mixing bowl, mix together all remaining dry ingredients the flour, tapioca flour, sugar, agar, baking powder and baking soda. Set aside.
Pour the mixture of plant based milk and apple cider vinegar into the bowl containing the flour mix.
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.
Now whisk in the gooey flaxseed mix into the Vegan Raspberry Tea Cake mixture.
Blend gently all the ingredients together until smooth and creamy.
Fold in the fresh raspberries gently at the end.
Pour the mixture into the cake tin.
Sprinkle the top with extra brown sugar and cinnamon sugar.
Bake for 25-30 minutes depends on your oven, check touching the cake feel firms and springs back.
Alternatively you can use a skewer inserted into the cake and if the skewer remains clean the cake is ready for remove from oven.
Remove Vegan Raspberry Tea Cake and let dry on drying racks for at least 30 minutes.
Finally sprinkle cake with icing sugar and top with fresh raspberries before serving.