Raspberry “Buttermilk” Cake (And It’s A…

• Vegan
• Gluten free

• Produce

  • 1 cup Raspberries, Fresh or frozen

• Canned Goods

  • 1 cup Coconut milk, unsweetened

• Baking & Spices

  • 1 tbsp Baking powder
  • 3/4 cup Beet sugar, granulated
  • 2 cups Gluten free flour
  • 1/2 tsp Kosher salt
  • 1 Powdered sugar
  • 2 tsp Vanilla extract
  • 1 tsp Xanthan gum

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1/4 cup Coconut oil

Found on thefoodcharlatan.com

Ingredients

• 1 cup unsweetened coconut milk
• 1 tablespoon apple cider vinegar
• 2 cups gluten free flour (I like Bobs Red Mill)
• 3/4 cup granulated beet sugar (I used regular white sugar)
• 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

Directions

• Preheat the oven to 350 degrees F. Line a 9 inch cake pan with parchment paper (see photos above). Spray the pan with nonstick spray and then dust with gluten free flour.
• In a glass measuring cup, stir together the coconut milk and apple cider vinegar. Set aside.
• In a large bowl or stand mixer, combine the flour, sugar, baking powder, xanthan gum, and salt.
• Make a well in the center of the dry ingredients and add the melted coconut oil, vanilla, and coconut milk mixture.
• Stir until smooth. Gently fold in the raspberries.
• Scrape the batter into the prepared pan and smooth the top.
• Bake at 350 for 28-32 minutes. The cake should be lightly golden on top and a toothpick should come out of the center clean.
• Let the cake cool in the pan for 20 minutes, then invert onto a serving plate.
• Sprinkle with powdered sugar and serve!