Easy Summer Raspberry loaf cake

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⠀


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.

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