Gluten-Free Vegan Raspberry Cake Recipe
This gluten-free vegan raspberry cake recipe is moist, naturally sweetened, and perfect for beginners. Ready in 30 minutes with simple ingredients!
You know what? I still remember the first time I tried making a cake without eggs, butter, or wheat flour. I stood in my kitchen, staring at my mixing bowl like it held some kind of magic trick I hadn’t quite figured out yet. Would it actually rise? Would it taste like cardboard?
Spoiler alert: this gluten-free vegan raspberry cake recipe turned out to be one of the easiest, most forgiving cakes I’ve ever made. The almond meal keeps it incredibly moist, the raspberries add bursts of tart sweetness, and honestly? No one ever guesses it’s free from eggs, gluten, and dairy.
Whether you’re navigating food allergies, embracing plant-based eating, or just want a lighter dessert for your next family gathering, this egg gluten and dairy free recipe delivers every single time. It’s the kind of cake that makes you feel good about serving it—and even better about eating it.
Table of Contents
Gluten-Free Vegan Raspberry Cake
Equipment
- 7-inch (18cm) springform baking tin
- Large mixing bowl
- Whisk or spatula
- Sieve
- Baking paper
- Wire cooling rack
Ingredients
Main Ingredients
- 60 g coconut oil ¼ cup; or substitute olive or vegetable oil
- 200 ml unsweetened almond milk ⅘ cup; or any other plant-based milk
- 2 tablespoons lemon juice
- 8 tablespoons maple syrup or substitute any other liquid sweetener
- 1 teaspoon vanilla extract
- 150 g ground almonds 1 ¼ cup; almond meal
- 150 g gluten-free flour blend 1 ¼ cup; or substitute plain flour if not gluten-free
- 2 teaspoons baking powder heaped; ensure gluten-free if necessary
- ¼ teaspoon bicarbonate of soda baking soda
- 100 g raspberries 1 cup; fresh or frozen
Optional Toppings
- flaked almonds to taste
- freeze-dried raspberries to taste
Instructions
- Preheat your oven to 180°C (350°F). Line a 7-inch (18cm) springform tin with baking paper on both the bottom and sides to prevent any sticking or burning.
- Place the coconut oil in a large mixing bowl. If it’s solid, melt it gently over a saucepan of boiling water or pop it in the microwave for 20-30 seconds. If you’re using liquid oil like olive or vegetable oil, you can skip the melting step entirely.
- Add the almond milk, lemon juice, maple syrup, vanilla extract, and ground almonds to the melted oil. The lemon juice will react with the milk to create a vegan buttermilk effect. Whisk everything together until it’s smooth and well combined.
- Sift the gluten-free flour blend, baking powder, and bicarbonate of soda directly into the wet ingredients. Sifting helps prevent lumps and ensures your cake rises evenly. Mix gently until just combined—overmixing can make gluten-free baked goods dense.
- Check your batter consistency. It should be thick but pourable, like a soft yogurt. If it looks too thick or dry, add another tablespoon or two of almond milk.
- Add the raspberries and fold them in very gently using a spatula. You want to keep them whole and avoid crushing them, or you’ll end up with pink batter instead of beautiful berry pockets.
- Pour the batter into your prepared tin and smooth the top with a spatula. Sprinkle the flaked almonds evenly over the surface if you’re using them—they’ll toast beautifully and add a gorgeous crunch to every slice.
- Bake for approximately 30 minutes until the cake is risen, golden brown, and an inserted skewer comes out clean. The top should spring back lightly when touched, and the edges will pull away slightly from the tin.
- Remove from the oven and let the cake cool in the tin for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. If you’re using freeze-dried raspberries for decoration, scatter them over the top once the cake has cooled slightly.
Notes
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Coconut oil | 60 g (¼ cup) | Can substitute olive or vegetable oil |
| Unsweetened almond milk | 200 ml (⅘ cup) | Any plant-based milk works |
| Lemon juice | 2 tablespoons | Creates a vegan “buttermilk” |
| Maple syrup | 8 tablespoons | Or your preferred liquid sweetener |
| Vanilla extract | 1 teaspoon | Pure extract recommended |
| Ground almonds (almond meal) | 150 g (1 ¼ cup) | Keeps cake moist and tender |
| Gluten-free flour blend | 150 g (1 ¼ cup) | Or regular flour if not avoiding gluten |
| Baking powder | 2 heaped teaspoons | Check it’s gluten-free if needed |
| Bicarbonate of soda (baking soda) | ¼ teaspoon | Helps with rise and texture |
| Raspberries | 100 g (1 cup) | Fresh or frozen both work |
| Optional Toppings | ||
| Flaked almonds | To taste | Adds lovely crunch |
| Freeze-dried raspberries | To taste | Beautiful finishing touch |
Instructions
Step 1: Preheat your oven to 180°C (350°F). This ensures even baking from the moment your cake goes in. Line a 7-inch (18cm) springform tin with baking paper on both the bottom and sides to prevent any sticking or burning.
Step 2: Place the coconut oil in a large mixing bowl. If it’s solid, melt it gently over a saucepan of boiling water or pop it in the microwave for 20-30 seconds. If you’re using liquid oil like olive or vegetable oil, you can skip the melting step entirely.
Step 3: Add the almond milk, lemon juice, maple syrup, vanilla extract, and ground almonds to the melted oil. The lemon juice will react with the milk to create a vegan buttermilk effect—this is what gives your egg and gluten free dessert that tender crumb. Whisk everything together until it’s smooth and well combined.
Step 4: Sift the gluten-free flour blend, baking powder, and bicarbonate of soda directly into the wet ingredients. Sifting helps prevent lumps and ensures your cake rises evenly. Mix gently until just combined—overmixing can make gluten-free baked goods dense.
Step 5: Check your batter consistency. It should be thick but pourable, like a soft yogurt. If it looks too thick or dry, add another tablespoon or two of almond milk. The batter should drop slowly from your spoon.
Step 6: Add the raspberries and fold them in very gently using a spatula. You want to keep them whole and avoid crushing them, or you’ll end up with pink batter instead of beautiful berry pockets. Fresh or frozen raspberries both work perfectly here.
Step 7: Pour the batter into your prepared tin and smooth the top with a spatula. Sprinkle the flaked almonds evenly over the surface if you’re using them—they’ll toast beautifully and add a gorgeous crunch to every slice.
Step 8: Bake for approximately 30 minutes until the cake is risen, golden brown, and an inserted skewer comes out clean. Your kitchen will smell absolutely incredible. The top should spring back lightly when touched, and the edges will pull away slightly from the tin.
Step 9: Remove from the oven and let the cake cool in the tin for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. If you’re using freeze-dried raspberries for decoration, scatter them over the top once the cake has cooled slightly—they add a pop of color and extra berry flavor.
Substitutions
Almond milk alternatives: Any plant-based milk works beautifully in this vegan gluten free sweet. Try oat milk for extra creaminess, soy milk for more protein, or coconut milk for a tropical twist. Just make sure it’s unsweetened to control the overall sweetness level.
Ground almond swaps: If you need a nut-free version, try sunflower seed meal or additional gluten-free flour blend. The texture will be slightly different—a bit lighter and less moist—but it still makes a lovely cake. You might need to reduce the baking time by 5 minutes.
Sweetener options: Maple syrup gives this cake a subtle caramel-like flavor, but you can substitute agave nectar, date syrup, or even honey if you’re not strictly vegan. For a refined sugar-free option, coconut nectar works wonderfully too.
Oil substitutions: Coconut oil adds a hint of tropical flavor, but melted vegan butter, olive oil (use a mild variety), or vegetable oil all work perfectly. Each oil brings a slightly different flavor profile, so choose based on your preference.
Berry variations: While raspberries are stunning, you can swap them for blueberries, chopped strawberries, or even a mix of berries. Frozen fruit works just as well as fresh—no need to thaw them first, which helps prevent color bleeding.
Troubleshooting Tips
Cake sinking in the middle: This usually means the batter was overmixed or the oven temperature was too low. Make sure your oven is fully preheated and mix just until the ingredients are combined. Opening the oven door too early can also cause sinking, so resist peeking until at least 25 minutes in.
Dry or crumbly texture: This often happens when there’s too much flour or not enough liquid. Gluten-free flours can vary in density, so always check your batter consistency before baking. It should be thick but still pourable—add an extra splash of almond milk if needed.
Raspberries sinking to the bottom: Toss your berries in a teaspoon of gluten-free flour before folding them into the batter. This helps them stay suspended throughout the cake. Also, make sure you’re folding them in gently at the very end, right before transferring to the tin.
Cake sticking to the pan: Well, this is why lining your tin properly is so important! Make sure the baking paper covers both the bottom and sides completely. Greasing the tin first helps the paper stick in place, and letting the cake cool for 10 minutes before removing it prevents breakage.
Storage and Meal Prep
This gluten-free vegan raspberry cake is best enjoyed fresh on the day it’s made when the texture is at its absolute peak. The crust stays slightly crisp while the inside remains beautifully moist. However, it keeps well covered in an airtight container in the fridge for up to 3-4 days—just know that the texture will soften slightly as it sits.
For make-ahead planning, you can prepare the dry ingredients and wet ingredients separately the night before. Store them in separate containers and combine them just before baking. The batter doesn’t sit well once mixed, so always bake it immediately after preparing.
Serving Suggestions
Serve this egg and gluten free dessert slightly warm with a dollop of coconut yogurt or vegan vanilla ice cream. The contrast of warm cake and cold cream is absolutely heavenly. A light dusting of powdered sugar adds an elegant touch for special occasions or holiday gatherings.
This cake is perfect for afternoon tea, birthday celebrations, or even Mother’s Day brunch. Pair it with your favorite herbal tea or a frothy almond milk latte. It’s also wonderful as a not-too-sweet breakfast treat—yes, I said it, and I’m not sorry!
Variations
Lemon raspberry version: Add the zest of one lemon to the batter along with the vanilla extract for a bright, citrusy twist. This creates a flavor combination that’s reminiscent of summer and pairs beautifully with the tart raspberries. Check out more citrus inspiration in this delightful gluten-free lemon bundt cake.
Chocolate chip addition: Fold in ½ cup of dairy-free chocolate chips along with the raspberries for a decadent chocolate-berry combination. Kids absolutely love this version, and it makes the cake feel more like a special dessert than a healthy treat.
Mini muffin version: Divide the batter among 12 lined muffin tins and bake for 18-20 minutes instead. These are perfect for lunchboxes, portion control, or when you need individually wrapped treats for school events. They freeze beautifully too.
Nut-free and kid-friendly: Replace the ground almonds with oat flour or additional gluten-free flour blend, and swap almond milk for oat milk. Skip the almond topping and use pumpkin seeds instead for a fun crunch that kids can safely enjoy.
Gluten-Free Vegan Raspberry Cake Recipe FAQ
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work just as well and are often more budget-friendly. Don’t thaw them before adding to the batter—this prevents excess moisture and color bleeding. Just fold them in while they’re still frozen for the best results.
How do I know when the cake is fully baked?
Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs (not wet batter), your vegan gluten free sweet is ready. The top should also spring back lightly when touched and the edges will start pulling away from the tin.
What’s the best gluten-free flour blend for this recipe?
Look for a 1-to-1 gluten-free baking blend that contains xanthan gum, like Bob’s Red Mill or King Arthur. These are specially formulated to mimic the properties of regular wheat flour. Avoid single-ingredient flours like rice flour alone, as they won’t give you the right texture.
Can I make this cake ahead of time?
This egg gluten and dairy free recipe is definitely best fresh, but you can bake it a day ahead if needed. Store it covered at room temperature overnight, or in the fridge for up to 3 days. Let it come to room temperature before serving for the best flavor and texture.
Why do I need to add lemon juice to the almond milk?
The lemon juice reacts with the almond milk to create a vegan buttermilk substitute. This adds tanginess and helps activate the baking soda, which improves the rise and creates a tender, moist crumb. It’s a simple trick that makes a huge difference in gluten-free vegan baking.
Can I reduce the amount of sweetener?
You can reduce the maple syrup to 6 tablespoons if you prefer a less sweet cake. The raspberries add their own tartness, so the cake will still have plenty of flavor. Just keep in mind that liquid sweeteners also contribute to moisture, so reducing too much might affect the texture slightly.
Final Thoughts
Man, oh man, this gluten-free vegan raspberry cake recipe has become such a staple in my kitchen that I’ve stopped counting how many times I’ve made it. It’s foolproof, forgiving, and fancy enough to serve at gatherings without anyone suspecting it’s free from so many common ingredients.
The beauty of this recipe is its simplicity—no complicated techniques, no obscure ingredients, just straightforward egg and gluten free desserts that taste like you spent hours in the kitchen. Whether you’re new to gluten-free baking or you’ve been doing this for years, this cake deserves a spot in your regular rotation.
For more inspiration on gluten-free cooking that the whole family will love, explore these easy three-ingredient gluten-free wraps for quick weeknight meals or this comforting one-pot chicken and rice dish that proves gluten-free eating can be both simple and delicious.
