Easy Summer Raspberry Loaf Cake

Yukiko is the recipe developer and creator behind “Foodie Yuki”. You can find her many amazing recipe videos on Instagram, as well as courses and more here.
Easy Vegan Summer Raspberry Loaf Cake
This easy vegan raspberry loaf cake is a delight and the perfect treat for the summer!

Easy Summer Raspberry Loaf Cake
A delicious Raspberry Loaf Cake that is fully vegan and perfect for the summer.
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Servings: 1 25cm loaf
Ingredients
Wet ingredients:
- 130 g| ½ cup plant yogurt of choice
- 180 ml ¾ cup nondairy milk - I used soy
- 100 g ½ cup sugar of choice
- 1.5 tsp vanilla bean paste
- 55 ml 4 tbsp neutral oil - I used sunflower seed oil
Dry ingredients:
- 250 g| 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 130 g 1 cup raspberries - fresh or frozen
- 1 tsp corn starch
Glaze:
- 160 g powdered sugar
- 1.5 tbsp plant milk
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350 degrees F / 175C degrees. Grease and line a 25x10cm loaf pan with parchment paper.
- Wash and pat dry the raspberries.
- Combine all the wet ingredients in a large bowl and stir until sugar has dissolved.
- In another bowl, whisk all the dry ingredients except raspberries . Pour the wet mixture over the flour mixture and whisk until just combined.
- Add corn starch and raspberries to a medium bowl and toss to coat. Gently fold raspberries into cake batter, until just combined.
- Drop the batter into prepared pan.
- Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.
- Let cake cool 10 minutes in the loaf pan before transferring to a cooling rack. Let it cool completely before slicing/glazing.
- Glaze: Mix the powder sugar with plant milk and lemon juice. Spoon glaze over cooled cake.
Equipment
Notes
Find more of Yukiko’s recipes on @foodie.yuki.
Tried this recipe?Let us know how it was!
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