Welcome to a culinary revelation that defies expectations: a truly exceptional Vegan Raspberry Buttermilk Cake that is both gluten-free and dairy-free. Prepare to be amazed by its incredible moisture, the vibrant burst of raspberry flavor, and a texture that’s simply divine. This isn’t just another specialty cake; it’s a delightful treat perfect for any occasion, from a fancy dessert spread to a simple, comforting breakfast (we won’t tell!).
Life has been a whirlwind of excitement and anticipation lately! Eric and I are overjoyed to share some wonderful news: we’re having a baby girl! While we would have been thrilled with either outcome, our daughter Charlotte had her heart absolutely set on having a sister. I’m convinced her unwavering determination played a significant role in making her wish come true. It’s truly amazing to witness a child’s willpower in action!
You might recall from earlier updates that Charlotte was campaigning for a girl, while her brother Truman initially wanted a boy. Well, Charlotte, ever the persuasive one, worked her magic! She diligently “brainwashed” him over several weeks, teaching him to enthusiastically declare his desire for a sister whenever asked. Her future in sales looks incredibly promising – she could truly sell anything to anyone! (For those in the know: “She could sell a ketchup popsicle to a woman in white gloves!” – remember that classic movie line?)
With the morning sickness behind me and the joyous news of our baby’s gender revealed, it’s time to shift gears and begin preparing our home for this new little human. The most pressing item on our to-do list involves the bedding situation. Our sweet 3-year-old, Truman, is currently (and rather unceremoniously) sleeping on a crib mattress on the floor in the corner of his and Charlotte’s shared room. We tossed it there when we moved in last year and, well, it’s stayed put ever since. But with an actual crib needed for the actual baby, we need to find a proper bed solution for Truman – and fast!
For some much-needed inspiration, I reached out to my sister-in-law, Reesy, who is an incredibly talented graphic designer (she’s the genius behind my blog’s aesthetic!). My instructions were, let’s just say, a bit vague: “Truman needs a bed,” “I’m thinking animals,” and “Charlotte likes blue.” True to her incredible skill, a mere day later, she presented me with the most stunning style board. I’m convinced she creates such masterpieces in her sleep – it’s that effortless for her!
(You can explore most of the items she sourced on my dedicated House Board on Pinterest.)
Isn’t it just adorable? Her ability to pull this together so quickly and perfectly is truly remarkable. We’ll see how much of it I manage to implement, given the chaos of impending motherhood, but we are fully committed to building those bunk beds – that will definitely be an adventure!
If you’re tired of me praising the talented people in my life, well, too bad! Goodness should be celebrated, and their creativity always inspires me.
Indulge in this Incredible Vegan Raspberry Buttermilk Cake
Now, let’s shift our focus to the star of today’s post: this absolutely gorgeous, snow-capped cake. (Doesn’t the powdered sugar remind you of a dusting of snow? A welcome thought when it’s 100 degrees outside!). This recipe comes from my dear friend Heather, an AMAZING chef and fellow blogger at Heather Christo. She recently launched her debut cookbook, “Pure Delicious,” and it is, quite frankly, a game-changer. It’s packed with an array of stunningly delicious and innovative recipes! Care for a sneak peek?
Heather’s cookbook is designed to be completely allergen-free, a personal mission driven by her and her children’s own dietary restrictions. While my family doesn’t have any known allergies, I wholeheartedly recommend “Pure Delicious” to everyone. It’s an invaluable resource, especially when you’re hosting guests with specific dietary needs. I don’t know about you, but when a dairy-free friend is coming over, my mind instantly defaults to cheesy casseroles – completely unhelpful! This book eliminates that struggle, offering creative and delicious solutions for a variety of food sensitivities, making entertaining stress-free and enjoyable for everyone.
The very day this cookbook arrived in the mail, my friend Jen visited, revealing that her husband had just been diagnosed with both a milk allergy and a potential gluten intolerance. It was perfect timing! I immediately lent her “Pure Delicious” before I’d even had a chance to try a single recipe myself. She took it home, whipped up Heather’s Creamy Mushroom Pasta, and was so impressed that she bought her own copy the next day. That’s a true testament to how good these recipes are!
For this delightful cake, I meticulously followed Heather’s recipe from the book, including specialty ingredients like xanthan gum and the ingenious faux-buttermilk made from coconut milk and vinegar. The result was nothing short of magically delicious. However, if you don’t have allergies and prefer to bake with traditional ingredients, Heather also shares the original version of this raspberry buttermilk cake recipe on her blog. It’s a cherished old family recipe from her grandmother, which she skillfully adapted to be allergen-free for “Pure Delicious.” This cake truly combines tradition with modern dietary needs, ensuring everyone can enjoy a slice of pure joy.
To get your own copy of Heather’s fantastic cookbook, here’s the Amazon link. You can also learn more about Heather’s inspiring journey and how she came to cook allergen-free (it wasn’t always her focus!) by watching this video.
I would absolutely love to hear if you give this amazing raspberry cake a try! Don’t hesitate to share your thoughts and creations with me. Your feedback and baking adventures are always a highlight!
More Summertime Cakes and Treats You’ll Adore!
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Coconut Almond Sheet Cake << This one is also vegan and utterly delicious! It’s an adaptation of my personal favorite, this Almond Sheet Cake.
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Coconut Layer Cake << A wonderfully simple and crowd-pleasing cake.
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Raspberry-Lemon Glazed Muffins << These vibrant muffins are a huge hit on the blog!
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Coconut Raspberry Scones from Kitchen Confidante
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White Chocolate Raspberry Bundt Cake from Baked in Arizona
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Raspberry Roll Cake from A Beautiful Plate
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Raspberry Buttermilk Cake (Vegan)
Prep: 5 mins
Cook: 28 mins
Total: 33 mins
Servings: 8
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Ingredients
- 1 cup unsweetened coconut milk
- 1 tablespoon apple cider vinegar
- 2 cups gluten-free flour (Bob’s Red Mill recommended)
- 3/4 cup granulated sugar (beet sugar suggested, but regular white sugar works)
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 1/4 cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 cup raspberries, fresh or frozen
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch cake pan with parchment paper (refer to photos above for guidance). Spray the pan with a nonstick spray, then lightly dust with gluten-free flour.
- In a glass measuring cup, combine the coconut milk and apple cider vinegar. Stir gently and set aside to curdle slightly (this creates the “buttermilk”).
- In a large mixing bowl or the bowl of a stand mixer, whisk together the gluten-free flour, granulated sugar, baking powder, xanthan gum, and kosher salt until well combined.
- Create a well in the center of the dry ingredients. Pour in the melted coconut oil, vanilla extract, and the coconut milk mixture.
- Stir all the ingredients together until the batter is smooth and lump-free. Be careful not to overmix.
- Gently fold in the fresh or frozen raspberries, ensuring they are evenly distributed throughout the batter.
- Scrape the cake batter into your prepared 9-inch cake pan and gently smooth the top with a spatula.
- Bake in the preheated oven for 28-32 minutes, or until the cake is lightly golden on top and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 20 minutes before carefully inverting it onto a serving plate or wire rack to cool completely.
- Just before serving, generously sprinkle the cooled cake with powdered sugar for a beautiful finish and an extra touch of sweetness. Enjoy!
Nutrition
Calories: 313kcal |
Carbohydrates: 45g |
Protein: 4g |
Fat: 15g |
Saturated Fat: 12g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 1g |
Potassium: 106mg |
Fiber: 5g |
Sugar: 22g |
Vitamin A: 5IU |
Vitamin C: 5mg |
Calcium: 117mg |
Iron: 2mg
Course: Dessert
Cuisine: American
Calories: 313
Keyword: Buttermilk, Cake, Raspberry, Vegan, Gluten-Free
Did you make this? I’d love to see it!
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