Easy Summer Raspberry Loaf Cake
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Easy Summer Raspberry Loaf Cake

Easy Summer Raspberry Loaf Cake



Wet ingredients:

  • 130g| ½  cup plant yogurt of choice
  • 180 ml ¾ cup nondairy milk (I used soy)
  • 100g ½  cup sugar of choice
  • 1.5 tsp vanilla bean paste
  • 55ml 4 tbsp neutral oil (I used sunflower seed oil)

Dry ingredients:

  • 250g| 2 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 130g 1 cup raspberries (fresh or frozen)
  • 1 tsp corn starch


  • 160g powdered sugar
  • 1.5 tbsp plant milk
  • 1 tbsp lemon juice


  1. Preheat the oven to 350 degrees F / 175C degrees. Grease and line a 25x10cm loaf pan with parchment paper.
  2. Wash and pat dry the raspberries.
  3. Combine all the wet ingredients in a large bowl and stir until sugar has dissolved.
  4. In another bowl, whisk all the dry ingredients except raspberries . Pour the wet mixture over the flour mixture and whisk until just combined.
  5. Add corn starch and raspberries to a medium bowl and toss to coat. Gently fold raspberries into cake batter, until just combined.
  6. Drop the batter into prepared pan.
  7. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.
  8. Let cake cool 10 minutes in the loaf pan before transferring to a cooling rack. Let it cool completely before slicing/glazing.
  9. Glaze: Mix the powder sugar with plant milk and lemon juice. Spoon glaze over cooled cake.


Find more of Yukiko’s recipes on @foodie.yuki.

Is this easy summer raspberry loaf cake inspired you to explore more easy summer baking, try making these fudgy vegan brownies with rhubarb topping!


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