Raspberry Vanilla Loaf

Raspberry Vanilla Loaf

I absolutely love this simple, loaf cake.  It’s light, fluffy and a perfect afternoon tea type of loaf.

It also ticks so many boxes, being gluten-free, and vegan.  And the most important box it ticks is deliciousness.  It’s great served at room temperature and especially divine warmed up with a side of vegan ice-cream, and a cup of tea of coffee. What are you waiting for?  Let’s get baking.

INGREDIENTS

  • 2 flax eggs
  • ½ cup almond milk
  • ½ cup maple syrup
  • ½ cup coconut sugar
  • 1 cup coconut plain yoghurt
  • ½ cup olive oil
  • 1 ½ cups plain gluten flour
  • 1 ½ cups almond meal
  • 1 ½ teaspoons baking powder
  • 1 teaspoon bicarb soda
  • ½ cup fresh raspberries
  • 1 teaspoon vanilla extract

METHOD

  1. Make the two flax eggs by mixing two tablespoons of flax meal with 6 tablespoons water.  Let sit for two minutes to thicken.
  2. In a large bowl mix in almond milk, maple syrup, coconut sugar, yoghurt, olive oil, vanilla and flax eggs.
  3. Then add the flour and baking soda and fold in gently to form a cake batter.
  4. Gently fold in the fresh raspberries being careful not to over mix. 
  5. Pour into a greased loaf tin and top the load with fresh berries and sprinkle with coconut sugar.  
  6. Bake for 50 minutes at 180 degrees. 

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