Raspberry Coulis Cake

Prep Time 10 minutes
Cook Time 15 minutes
Serves Enough for 8 people
Raspberry loaf cake

This is a super quick, (almost one bowl) type of cake.

I usually make my own raspberry coulis by bringing to the boil raspberries, a touch of water and maple syrup. Then blend and strain to remove seeds.  This cake is best served warmish with vanilla, vegan ice-cream!

Raspberry Coulis Cake

Prep Time 10 minutes
Cook Time 15 minutes
Serves Enough for 8 people
Raspberry loaf cake


  • 2 flax eggs (one egg is one tablespoon flax meal and three tablespoons water)
  • 1 cup coconut cream
  • 1/2 cup maple syrup
  • 1/2 cup olive oil
  • 1/2 cup coconut sugar
  • 1/2 cup raspberry coulils
  • 1/2 cup soy milk
  • 1 teaspoon vanilla extract
  • 1 cup almond meal
  • 1 1/2 cups gluten free flour
  • 1 teaspoon bicarb soda
  • 1 1/2 teaspoons baking powder


  • Make flax egg by mixing six tablespoons of water with two tablespoons of flax meal. Let sit for two minutes.
  • Mix wet ingredients with flax and coconut sugar.
  • In second bowl mix dry ingredients.
  • Add the dry ingredients into the wet mixture and fold gently to form a cake batter.
  • Then gently pour in the raspberry coulis and gently fold through.
  • Place in a 20cm greased cake tin and bake at 180 degrees for 40 minutes.


Freeze individual portions wrapped in baking paper and sealed

Frequently Asked Questions

Can I use a different egg substitute instead of flax eggs in this cake?

Yes, you can use other egg substitutes like chia eggs (1 tablespoon chia seeds + 3 tablespoons water), applesauce, mashed banana, or commercial egg replacers if you prefer or have dietary restrictions.

What can I use as a substitute for coconut cream?

If you don't have coconut cream or want to use an alternative, you can try using other non-dairy creams like almond cream, cashew cream, or oat cream.

Is it essential to use raspberry coulis, or can I use whole raspberries in the cake?

While raspberry coulis adds a specific flavor and moisture to the cake, you can use whole raspberries if you prefer. Keep in mind that the texture and taste of the cake may vary slightly with whole raspberries.

Can I use regular wheat flour instead of gluten-free flour in this recipe?

Yes, you can use regular wheat flour if you don't have dietary restrictions or if you prefer not to use gluten-free flour.

What's the best way to store this cake to keep it fresh?

To keep the cake fresh, store it in an airtight container at room temperature for a day or two. If you need to store it longer, consider freezing individual portions wrapped in baking paper and sealed. When ready to enjoy, thaw and serve.