Ingredients for one 25cm loaf⠀
Wet ingredients⠀
130g| 1/2 cup yogurt/ plant yogurt of choice⠀
180 ml 3/4 cup non dairy milk (I used soy)⠀
100g 1/2 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⠀
1/4 tsp salt⠀
130g 1 cup raspberries (fresh or frozen)⠀
1 tsp corn starch⠀
Glaze⠀
160g powdered sugar⠀
1,5 tbsp plant milk⠀
1 tbsp lemon juice⠀
Instructions⠀
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.
