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Quick and Tasty Vegan Raspberry Cake

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.
Prep Time20 minutes
Active Time40 minutes
35 minutes
Total Time1 hour 35 minutes
Course: baked items, Dessert
Cuisine: American
Keyword: jam, raspberry, Simple
Yield: 1 cake

Equipment

  • 9" cake tin

Materials

Cake Base

  • 1 1/2 cup All-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 5 tbsp vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 tsp white vinegar

Raspberry Jam

  • 1 cup raspberries
  • 1/4 cup sugar
  • 2 tbsp lemon juice
  • Juice from 1 orange

Instructions

  • Preheat oven to 350°F
  • Grease a 9" cake tin with oil or butter.
  • In a bowl, add the flour, sugar, baking soda, and salt. Whisk together and create a well in the middle.
  • Pour the oil, water, vanilla extract, and last the vinegar. Mix until just combined and pour into the tin. Bake for 35 minutes. Let cool at room temperature.
  • Place all the ingredients into a saucepan for the jam. Heat on medium until everything breaks down and it thickens slightly. Pass through a sieve and press down on the seeds to release the pectin. Place back in the saucepot and heat until it coats the back of a spoon.
  • Pour over the cake and place in the fridge, uncovered for 12 hours or at least overnight.