The simplicity of this raspberry cake recipe is what makes it so incredible. The basic, lightly sweetened, cake is the perfect vessel for loads of fresh fruit. The fruit is the star here so use your favorite one. I used raspberries this time, however you can also use blueberries, strawberries, apples, peaches, pears, or whatever you like. That’s right, this recipe is ever so wonderfully adaptable! You can even add nuts or chocolate chips if you want.
I love making this cake because it comes together in, literally (as the kids say) minutes. No special mixer or kitchen equipment needed, just a bowl, measuring cups and a spoon to stir. It can be baked in a 9″ round cake pan or 8×8 brownie pan; it can be doubled (or even tripled) and baked in a 9×13 or half sheet pan.
Because it isn’t an overly sweet cake, I like to make this for a brunch spread, or as a accompaniment to a regular healthy breakfast. It’s also phenomenal served with a cuppa tea or coffee in the late afternoon when a sweet break is needed. But not too sweet –> sugar crashes in the afternoon do not make the day any easier!
This recipe is perfect for the novice baker of any age.
Step by Step
I am in the process of becoming an Amazon Affiliate, which means that you will now start seeing links in my recipes for products that I recommend. This is a way for me to earn a little money while doing what I love –> baking, obviously :-D. This site has been almost entirely a labor of love. I have a few amazing patreon supporters (you know who you awesome folks are —thank you!!) however it would be helpful for the continuation of this site to receive more financial support. Ingredients do cost money…sadly, lol.
| Prep Time | 8 minutes |
| Cook Time | 40 minutes |
| Servings |
slices
|
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1/4 cup cane sugar
- 2/3 cup non-dairy milk
- 3 tablespoons vegetable oil
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon almond extract [Watkins All Natural Extract, Pure Almond, 2 Ounce (Packaging may vary)
]
]- 12 ounces raspberries (fresh or frozen) (or fruit of your choice)(*)
- 2 tablespoons cane sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons powdered sugar
- 1 tablespoon full fat canned coconut milk (*)
Ingredients
Cake
Fruit Topping
Icing
|
|
- Preheat oven to 350F. Lightly grease an 8" OR 9" cake pan OR 8x8 square pan.
- In a medium bowl, mix together the flour, baking powder, and sugar.
- Make a small well in the center of your dry ingredients and add the oil, non-dairy milk, vinegar and almond extract. Mix all ingredients until well combined.
- Pour cake batter into prepared pan.
- Arrange fruit over the top of the cake batter.
- In a small bowl, combine the 2 tablespoons sugar and cinnamon and then sprinkle on top of the fruit.
- Bake for 35-40 minutes, or until cake is lightly browned on top.
- Let cool 10-15 minutes.
- Stir together the powdered sugar and coconut milk until smooth with no lumps. Drizzle over top of cake.
- Cut into slices and serve with coffee or tea. Store covered in refrigerator for up to 5 days.
(*1) You can use vanilla extract in place of the almond however I'd strongly recommend using the almond. It really does make a difference. Use 1 teaspoon vanilla extract as it isn't as strong as almond extract. (*2) If you are using a fruit that needs to be cut up, cut it into bite size pieces to be heaped randomly over the top of the cake or slice thinly to be arranged in a pattern. (*3) You can use any non-dairy milk of your choice for the icing however the coconut milk adds a nice rich flavor that highlights the fruit.
theres no oil listed in the list of ingredients
just fixed it, thanks!
I made this with frozen blueberries and we really enjoyed it. It will become a regular item on my limited baking repertoire. Thanks.
Wonderful! I’m so glad you liked it. :-D. The great thing about this cake too is that you can make it so many different ways, your baking repertoire won’t seem limited at all ;-).
I love how easy it is! Let those raspberries shine! Making me lust for all the summer berries!
😀 Summer berries are heaven!
I’ve just made it, actually popped out specifically to get the almond extract . . wow, it looks and tastes fabulous, I’ve not added the glaze yet as it’s literally just out of the oven and still warm, but I simply can’t wait. . . pure heaven.Thank you so much
Yay! You are very welcome. Enjoy :-D.
I’m cooking now as the garden is overflowing with raspberries and your concoction looks great, Thanks,
One thing to consider is adding your name or link to the printed version of your recipes to help us remember where we got them.
Love this recipe! I made it a few times with whatever fruit is ripe at the moment: peaches, pears, apples. My question: my crumb is a little dry. What can I do to make the cake moister?