Hello and happy Sunday!
Vegan Raspberry Spelt Cake with Coconut whipped cream
This raspberry spelt cake is simply amazing, it's baked with a mix of spelt and white flour. It's so moist and delicious with juicy raspberry. A wonderful treat to enjoy on a Sunday afternoon with your family and friends.
Ingredients
Spelt cake
- 2 cups organic spelt flour @ceresorganics
- 1/2 cup organic while flour @ceresorganics
- 3/4 cup organic cane sugar @ceresorganics
- 1/2 cup organic coconut oil @ceresorganics
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- 2 tsp vanilla bean extract
- 1 1/2 cups organic unsweetened soy milk
- 1/2 tsp sea salt
- 1 cup fresh raspberry
Topping
- 1 can full fat coconut milk chilled in the fridge overnight
- 1 tbsp organic cane sugar @ceresorganics
- 1 1/2 cups fresh raspberry & strawberry
Instructions
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Preheat oven to 180 celsius. Grease a 8 inch baking pan and set aside.
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In a large bowl, whisk together flour, baking powder, baking soda and cane sugar.
Pour in milk, coconut oil, vanilla and mix to combine. Add apple cider vinegar and use a spatula to fold in the raspberry just until evenly dispersed. Transfer batter to the prepared pan, bake for 50-55 minutes or until an inserted toothpick comes out clean. .
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Remove cake from oven and let cool to room temperature.
Coconut whipped cream
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Chill your mixing bowl and whisk attachment in the freezer for 20 minutes before whipping
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Remove the thick and hardened coconut cream from the can and transfer to your mixing bowl, leaving any excess moisture/coconut water in the can.
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Using a whisk attachment, beat on medium high for 2 minutes, until light and fluffy and soft peaks form. Scrape down the bowl, add coconut sugar and continue beating for another 2 minutes.
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When the cake is completely cold, spread the coconut whipped cream over the top of the cake and decorate with the berries.
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