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This Vegan Raspberry Cake is tangy and sweet, a prefect balance of flavors. It is simple to make and very quick to do so. Make this when you want to impress people. They won’t be able to tell the difference.

I have been on a sort of jam kick lately. There is something so satisfying to take your favorite fruit and boiling them with sugar, Watch it disintegrate in from of your eyes and create a lovely, thick syrup of pure goodness.

I mean, am I right or am I right?!

So when I made this cake, I knew I wanted to create a shiny jam to glaze over the top. And it worked better than I expeced.

I am going to be honest, I don’t like cake. It is usually too sweet for me. You have the dry and sweet interior, topped with overly sweet buttercream. I can’t handle it.

But this cake is perfect. A prefect balance of sour, sweet, smooth, and crumbly. I topped it with coconut whipped cream and fresh raspberries.

Best. Idea. Ever.

I hope you try it out and love it as much as I do.

Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.

Main Ingredients

For the cake, you will need:

• All-purpose Flour. I have not experimented with gluten-free flours or other types of flours. I don’t use cake flour because you need a sturdy cake for the jam to sit on top without deflating the cake.
• Sugar. This will sweeten it. I use cane sugar, but use any granulated sugar.
• Baking soda. This will help with leavening. Do NOT substitute this with BAKING POWDER. Sorry, it just needed to be said.
• White vinegar. This will work with the baking soda to create a chemical reaction. The combination will fizz and create air inside the cake.
• Vegetable oil. For fat and tenderizes the cake. Make sure to get one with a neutral flavor. I used grapeseed oil.

For the raspberry jam, you will need:

• Raspberries. You can use practically any berries or a combination of them, like strawberries and blackberries. Please note that it will affect the color.
• Lemon Juice. For tartness and to balance out the sugar in the cake.
• Orange Juice. For its natural sweetness and fruity flavor.
• Sugar. This will break down the berries and bring out their juices.

Procedure

For the cake, the set up is pretty easy.

Take your cake pan and spray with oil or rub with butter. Set aside to have ready as you make the batter.

Speaking of batter. add all the dry ingredients to a bowl, so in this case it would be the flour, sugar, baking soda, and salt. Whisk it together and then make a well in the middle.

Now onto the liquid ingredients. There is a specific order to pour them to make this work. Add the oil, water, vanilla extract, and then the white vinegar last. Remember, the white vinegar and the baking soda are the leaveners (meaning it adds air to the batter), so if you add it too early, it might beat all the air out leaving the cake dense.

After that mix quickly with a spatula until combined, but don’t overmix.

Pour into the prepared pan and bake for 35 minutes. It should be lightly browned on the top and have a nice dome on top. That means the inside is nice and fluffy.

Let cool at room temperature and prepare the jam.

Add all the ingredients to a saucepot and let it brreak down naturally. Once it begins to thicken slightly, but it is still liquidy, pass through a sieve and press down on the seeds to get all that natural pectin. This will thicken the jam and help it set.

Bring back to the heat and cook until it coats the back of the spoon. It will thicken even more as it cools.

Pour the jam over the cake and place it in the fridge immediately to thicken and set on top. Leave it overnight and serve yourself a slice.

If you tried this recipe, let me know in the comments below. I would love to hear from you! I hadn’t set out to make this recipe, but when it came together, it was so good, I had to share it with others.