In our super luxe November issue of Cake Decoration and Sugarcraft, we included two fantastic vegan dessert recipes for you to make and love. This raspberry, coconut and banana loaf tutorial is so simple, showing you how to create an all-in-one vegan load that needs no adornment, with raspberries that add moisture and a tang to the creamy coconut flavour. Simply serve in thick slices as an indulgent afternoon tea extra or dinner party desert.
Vegan Cake Recipe
Raspberry, Coconut and Banana Loaf
What ingredients do I need?
50g coconut oil
50ml vegetable oil
100ml agave or maple syrup
175g spelt or plain flour
1½ tsp baking powder
75g ground almonds
125g desiccated coconut
3 medium, ripe bananas, peeled
finely grated zest 1 lime
175g raspberries
30g coconut flakes
How do I make my vegan loaf cake?
1 Line a 900g loaf tin with nonstick
parchment. Preheat the oven
to 180C/fan 160C/gas mark 4.
2 Melt the coconut oil in a small
pan or microwave and stir in the
vegetable oil and agave.
Sift together the flour and baking
powder and then stir in the ground
almonds and desiccated coconut.
3 Blend the bananas and lime zest
in a food processor or mash and
mix by hand. Add the oil mix and
blend again and then stir in the dry
ingredients. Gently mix in ¾ of the
raspberries and pour the mix into
the tin.
4 Top with the coconut flakes and
remaining raspberries pressing them
gently into the mixture. Bake for
1 hour 15 minutes, but check the top
after an hour and cover lightly with
foil if beginning to brown too much.
Cool in the tin. Keeps well in an
airtight container for 3-4 days.
It's as simple as that - you're just four steps away from the perfect vegan raspberry, coconut and banana loaf. To see our other vegan recipe, along with many others involving many different techniques, grab a copy of November's issue now! Don't forget to check out our other issues for more fabulous inspiration! 💖
