Vegan Raspberry Swirl Coffee Morning Cake

The raspberries have finally begun to ripen, and it’s time to put the fruit to good use. Although I could easily make some raspberry jam (and probably will), I wanted to be a little more creative with the zingy, tart fruits.

raspberry cake vegan

 

As I’ve been working like a loon lately, I asked my Mum to scour her recipe books and come up with some cakey goodness. She found a recipe in Chloe Coscarelli’s book Chloe’s Vegan Desserts and adapted slightly – we often find American recipes a little too heavy on the sugar. But with Mum’s adaptions (hazelnut milk, suggested adding of hazelnuts to the pecans), the cake was gorgeously crumbly but moist.

The coffee gives it a little edge but the raspberries, hazelnut milk and dash of apple cider vinegar give the fruit an almost yoghurty, smooth edge and the pecans and crumble-like streusal topping add a nutty bite and crunch. It’s technically a cake to be eaten in the morning with your morning cuppa, but I’m of the opinion that cake is good at any time of day!

Vegan raspberry swirl coffe cake

Comments

  1. Yum, that looks so good 🙂 I’m hoping to have a vegan edition of cake club in September – I’ll have to post some pics 🙂

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