Some flavor combinations are simply meant to exist together. Raspberry and coconut is one of them the bright tartness of fresh raspberries against the creamy, slightly sweet richness of shredded coconut and coconut milk creates a flavor dynamic that makes every bite taste genuinely interesting. Vegan almond raspberry cake brings this combination into a tender, golden-topped single-layer round cake that serves 10 people at 392 calories per slice, requires zero eggs or dairy, and produces a result that both looks and tastes like something made with considerably more effort.
I make this vegan raspberry cake recipe whenever summer raspberries hit peak season that specific window where the berries are bright red, deeply tart, and juicy enough to leave marks on everything they touch. The frozen raspberry option means this works year-round, but peak fresh raspberries create something genuinely extraordinary. The coconut throughout the batter both shredded coconut and canned coconut milk creates a cake that’s moist, slightly dense in the best way, and carries a fragrant tropical richness that neutral-fat cakes can’t replicate.
My Recipe Timing and Serving Details
Here’s your complete planning overview:
| Detail | Info |
| Prep Time | 20 minutes |
| Bake Time | 1 hour 10 minutes to 1 hour 20 minutes |
| Total Time | ~1 hour 35 minutes |
| Servings | 10 slices |
| Serving Size | 1 of 10 slices |
| Calories Per Slice | 392 kcal |
| Course | Dessert |
| Diet | 100% Vegan |
This vegan almond raspberry cake serves 10 people as a generous single-layer dessert round. At 392 calories per slice with 7 grams of protein, 6 grams of fiber, and 154mg of calcium, each slice provides real nutritional substance alongside its genuinely excellent flavor. The extended bake time over an hour is the one commitment this recipe requires, and it’s non-negotiable for the cake to bake through properly given the moisture content from two forms of coconut and the raspberries throughout.
Why Coconut Does Double Duty in This Cake
What makes this cake distinctive isn’t any single ingredient it’s the way the recipe uses coconut in two forms to create two different qualities simultaneously:
Shredded coconut (1 cup, fine) contributes to the dry ingredient structure. It absorbs some of the surrounding liquid during baking and becomes slightly chewy creating a subtle textural variation throughout the crumb that plain cake flour doesn’t produce. The coconut also adds natural fat and coconut flavor that permeates every bite of the finished cake.
Canned coconut milk (½ cup) contributes richness to the liquid base. Coconut milk has significantly higher fat content than regular plant milk even the lighter variety the recipe specifies (under 18% fat) provides more richness than almond or oat milk. This fat creates a more tender, moist crumb and a slightly denser texture that suits the cake’s overall character.
Together, these two coconut forms create a vegan almond raspberry cake that tastes unmistakably coconut-forward without being aggressively tropical the raspberry’s tartness and the vanilla’s warmth keep the coconut from dominating, creating a genuinely balanced flavor profile.
FYI the under 18% fat canned coconut milk specification matters. Higher-fat coconut milk (most canned coconut milk is around 17–22% fat) can make the batter too rich and heavy, affecting the rise. Light coconut milk (typically 7–9%) produces a less satisfying result. The sweet spot is a standard or light canned coconut milk check the label and aim for the specified range.
Full Ingredient List
A clean, purpose-driven list for a striking cake:
The Dry Ingredients:
- 2 cups (250g) all-purpose plain flour , spooned and leveled
- 1 cup (80g) unsweetened fine shredded coconut , or desiccated coconut
- 1 cup (200g) granulated sugar
- 3 teaspoons baking powder
- Pinch of salt
The Wet Ingredients:
- ½ cup (125g) dairy-free milk
- ½ cup (120g) canned coconut milk , shaken, at room temperature, under 18% fat
- ⅓ cup (85g) neutral-flavored oil or melted vegan butter
- 1 tablespoon (15g) lemon juice , or ½ tablespoon apple cider vinegar + ½ tablespoon dairy-free milk
- 1 teaspoon vanilla extract
- 1 cup (125g) raspberries , fresh or frozen, not thawed
For Decorating:
- ~1 cup (125g) additional raspberries , fresh or frozen, not thawed
- ~⅓ cup (20g) unsweetened shredded coconut or coconut flakes (optional top garnish)
The spooned and leveled flour measurement is specified because scooping directly from the bag compacts the flour and produces significantly more than the recipe intends. Spooning into the measuring cup without compacting, then leveling with a knife, gives the correct quantity approximately 125 grams per cup for all-purpose flour. Using a scale and the gram measurements eliminates this variable entirely.
The lemon juice creates the same vegan buttermilk effect as in other recipes in this series combining with the baking powder to create additional lift and a slight tang that prevents the coconut richness from making the cake taste flat or sweet-only. The apple cider vinegar substitution works equivalently.
The Coconut Texture Preparation
The recipe includes an important instruction: “If your dried coconut isn’t very fine, add it to a food processor and pulse until you get fine crumbs.”
This matters because the coconut’s texture in the finished cake depends entirely on the size of the coconut shreds. Large coconut flakes or coarse desiccated coconut create thick, visible chews throughout the cake that some people enjoy but others find intrusive. Fine coconut integrates more smoothly into the crumb still perceptible but as a background textural variation rather than obvious identifiable pieces.
For the vegan raspberry cake recipe specifically, fine coconut also distributes more evenly through the batter, ensuring every slice has consistent coconut presence rather than some slices getting large coconut pockets and others getting very little.
If you use a food processor, pulse in 3–4 second bursts rather than running continuously continuous processing can turn coconut into paste rather than fine crumbs.
Equipment You’ll Need For
Primary Equipment
- 8-inch (20cm) round cake pan – the recipe’s specified size. Line with parchment paper both the bottom and ideally the sides, given the extended bake time and the raspberry moisture content throughout the batter.
- Oven preheated to 180°C (355°F) -standard for conventional ovens.
- Wire cooling rack – for cooling after the 10-minute in-pan rest
Preparation Tools
- Food processor (conditional) – if your shredded coconut isn’t already fine. Quick pulse, not continuous processing.
- Large mixing bowl – for combining dry and wet ingredients
- Whisk – for combining all dry ingredients evenly and for combining wet and dry together
- Spatula or spoon – for gently folding in the raspberries without crushing them
Testing and Serving Tools
- Toothpick – for doneness testing at the 1-hour 10-minute mark
- Sharp serrated knife – specifically recommended in the recipe for slicing the finished cake. A serrated knife saws through the cake without dragging or compressing essential for clean slices given the raspberries throughout the crumb.
Step-by-Step Instructions For Vegan Almond Raspberry Cake
Step 1 – Prepare Coconut and Pan
Preheat the oven to 180°C (355°F). Line your 8-inch round pan with parchment paper.
If your shredded coconut isn’t fine, pulse it in a food processor until it reaches a fine crumb consistency. Set aside.
Step 2 – Combine Dry Ingredients
Add the flour, processed coconut, granulated sugar, baking powder, and salt to your large mixing bowl. Whisk together thoroughly until evenly combined the coconut should distribute uniformly through the flour and sugar rather than clumping in one area.
Step 3 – Add Wet Ingredients
Add all the wet ingredients except the raspberries directly to the flour mixture: the dairy-free milk, canned coconut milk, oil (or melted vegan butter), lemon juice, and vanilla extract.
Mix until just combined no visible dry flour streaks should remain, but don’t overmix beyond this point. Overmixing develops gluten and produces a tougher, chewier crumb than this cake should have.
Step 4 – Fold in Raspberries
Add the 1 cup of raspberries (fresh or frozen, absolutely not thawed) to the batter and fold gently with a spatula. Use a lifting and folding motion rather than stirring this preserves the raspberries as whole pieces distributed through the batter rather than crushing them into a pink-stained uniform mixture.
Why not thawed? Frozen raspberries thaw and release significant liquid when added to batter this excess liquid disrupts the batter’s moisture balance and can affect the rise. Adding them directly from frozen releases their liquid gradually during baking, which the batter and oven heat can accommodate. The bake time accounts for this frozen raspberries add approximately 10 minutes to the required bake time compared to fresh.
Step 5 -Assemble and Top
Pour the batter into the prepared pan. Scatter the additional 1 cup of raspberries across the surface of the batter and press some of them gently into the surface. This double-raspberry approach ensures gorgeous raspberry presence both throughout the interior and on the beautiful golden top.
Sprinkle the shredded coconut or coconut flakes over the top if using these toast during baking and create a golden, fragrant, slightly crunchy topping that makes the finished cake look genuinely artisanal.
Step 6 – Bake Full Commitment Required
Bake for 1 hour 10 minutes to 1 hour 20 minutes. This extended bake time is why this cake requires a specific commitment when you decide to make it plan accordingly.
Fresh raspberries- Bake toward the shorter end of the range (closer to 1 hour 10 minutes)
Frozen raspberries- Bake toward the longer end (closer to 1 hour 20 minutes) as the frozen berries cool the surrounding batter and require additional heat to bake through completely
Doneness indicators-
- Surface is deeply golden brown
- Toothpick inserted into the center comes out clean (no wet batter)
- Gentle press on the center bounces back rather than sinking
If the surface browns before the center is done- Tent loosely with aluminum foil and continue baking. The foil prevents additional browning while the center continues cooking through.
Step 7 – Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If desired, top with additional toasted shredded coconut for a visually impressive finishing touch.
Serve with raspberry preserves alongside the recipe specifically recommends this and it’s genuinely the best accompaniment. A spoonful of good raspberry jam alongside each slice creates an intensified raspberry experience that makes the cake taste even more flavorful.
Fresh vs. Frozen Raspberries The Complete Guide
The recipe works with both and the choice significantly affects several elements:
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Fresh Raspberries (Summer’s Best Option)
Best results when- Peak summer raspberries at their most fragrant and juicy. Fresh raspberries hold their shape better during folding and baking, creating more visually defined pockets of raspberry in the crumb.
Bake time- Closer to 1 hour 10 minutes as fresh berries have already-present liquid that integrates into the batter during mixing.
For the top decoration- Fresh raspberries create the most visually impressive surface vibrant red, whole, and beautiful when the cake is served.
Frozen Raspberries (Year-Round Reliable Option)
Best results when- Good quality frozen raspberries, added directly from frozen. Individually Quick Frozen (IQF) raspberries work better than block-frozen varieties because they can be scattered individually rather than breaking into large chunks.
Bake time- Closer to 1 hour 20 minutes as frozen berries cool the batter internally during baking.
Color bleeding- Frozen raspberries bleed more color into the surrounding batter than fresh, sometimes creating pink-tinged crumb areas around each berry. This is aesthetically different from fresh raspberry results but equally delicious.
IMO, peak fresh raspberries produce a clearly superior visual result but the frozen version tastes equally good and makes this a year-round recipe rather than a limited summer window.
The Coconut Milk Fat Content Question
The recipe’s specification of under 18% fat – for canned coconut milk addresses a real problem that affects many bakers who substitute coconut milks without checking labels:
Standard full-fat canned coconut milk- is typically 17–22% fat (and higher once the cream separates on top). When shaken well and used at the specified ½ cup quantity, the fat content from a higher-fat can can make the batter too rich and dense, affecting rise and final texture.
Light canned coconut milk- is typically 7–9% fat, the opposite problem. Too lean to provide the richness this recipe needs from its coconut milk component.
The right range (10–18% fat)- Many standard canned coconut milks particularly store brands and some specialty brands fall in this range. Aroy-D, Chaokoh, and some Whole Foods 365 coconut milks all typically fall within this range when shaken.
Practical guide- Shake the can vigorously before opening to recombine cream and liquid. Use the resulting uniform milk rather than separately using the cream that settles at the top. Measure ½ cup of the combined, shaken coconut milk this is what the recipe intends.
Serving Suggestions That Elevate the Finished Cake
Vegan almond raspberry cake is excellent plain, better with additions:
Raspberry preserves (recipe’s own recommendation)- A generous spoonful of good quality raspberry jam alongside each slice or even a layer of jam between the cake and any accompanying cream is the most straightforward elevation that adds the most impact.
Vegan whipped coconut cream- Full-fat coconut milk refrigerated overnight, then whipped, produces a rich, slightly sweet cream that’s the most natural complement to this cake’s coconut character. A dollop alongside each slice or served in a bowl for self-service.
Toasted coconut garnish- Toast the decorative coconut flakes in a dry pan over medium heat for 2–3 minutes, stirring frequently, until golden. The toasted coconut’s nuttier, more caramelized flavor adds another dimension to the fresh coconut throughout the cake.
Fresh raspberry sauce- Heat fresh or frozen raspberries with a tablespoon of sugar and a squeeze of lemon until they break down into a sauce approximately 5 minutes on the stovetop. Strain to remove seeds or serve chunky. A small pool of this sauce beneath each slice on the plate creates a restaurant-quality presentation.
Nutrition Information Per Slice
At 392 calories per slice for 10 slices:
| Nutrient | Per Slice |
| Calories | 392 kcal |
| Carbohydrates | 48g |
| Protein | 7g |
| Fat | 21g |
| Fiber | 6g |
| Sugar | 26g |
| Sodium | 155mg |
| Calcium | 154mg |
| Vitamin C | 9mg |
| Iron | 2mg |
7 grams of protein per slice from the coconut and flour combination. 6 grams of fiber approximately 21% of the daily recommended intake from the shredded coconut (a significant fiber source) and raspberries working together. 154mg of calcium approximately 15% of the daily recommended intake from the coconut milk, dairy-free milk, and raspberries.
Storage
- Room temperature- Airtight container for up to 1 day the raspberry moisture makes this cake best consumed fresh
- Refrigerator- Airtight container for 3–4 days the coconut fat in the cake helps it maintain moisture even refrigerated; bring to room temperature 20 minutes before serving
- Freezer- Freeze in individual slices for up to 1 month wrap each slice tightly in plastic wrap then foil. Thaw at room temperature for 1–2 hours.
My Final Thoughts
Vegan almond raspberry cake with two forms of coconut, two cups of raspberries, and a long-but-worth-it bake time produces something genuinely special golden, fragrant, raspberry-studded, coconut-rich, and completely plant-based from first ingredient to final crumb.
392 calories per slice, 10 people served, 6 grams of fiber, zero animal products, and the kind of flavor combination that makes people ask for the recipe before they’ve finished the first bite.
Vegan Almond Raspberry Cake Coconut-Rich Summer Cake
Ingredients
Equipment
Method
- Step 1 – Prepare Coconut and Pan
- Preheat the oven to 180°C (355°F). Line your 8-inch round pan with parchment paper.
- If your shredded coconut isn’t fine, pulse it in a food processor until it reaches a fine crumb consistency. Set aside.
- Step 2 – Combine Dry Ingredients
- Add the flour, processed coconut, granulated sugar, baking powder, and salt to your large mixing bowl. Whisk together thoroughly until evenly combined the coconut should distribute uniformly through the flour and sugar rather than clumping in one area.
- Step 3 – Add Wet Ingredients
- Add all the wet ingredients except the raspberries directly to the flour mixture: the dairy-free milk, canned coconut milk, oil (or melted vegan butter), lemon juice, and vanilla extract.
- Mix until just combined no visible dry flour streaks should remain, but don’t overmix beyond this point. Overmixing develops gluten and produces a tougher, chewier crumb than this cake should have.
- Step 4 – Fold in Raspberries
- Add the 1 cup of raspberries (fresh or frozen, absolutely not thawed) to the batter and fold gently with a spatula. Use a lifting and folding motion rather than stirring this preserves the raspberries as whole pieces distributed through the batter rather than crushing them into a pink-stained uniform mixture.
- Why not thawed? Frozen raspberries thaw and release significant liquid when added to batter this excess liquid disrupts the batter’s moisture balance and can affect the rise. Adding them directly from frozen releases their liquid gradually during baking, which the batter and oven heat can accommodate. The bake time accounts for this frozen raspberries add approximately 10 minutes to the required bake time compared to fresh.
- Step 5 -Assemble and Top
- Pour the batter into the prepared pan. Scatter the additional 1 cup of raspberries across the surface of the batter and press some of them gently into the surface. This double-raspberry approach ensures gorgeous raspberry presence both throughout the interior and on the beautiful golden top.
- Sprinkle the shredded coconut or coconut flakes over the top if using these toast during baking and create a golden, fragrant, slightly crunchy topping that makes the finished cake look genuinely artisanal.
- Step 6 – Bake Full Commitment Required
- Bake for 1 hour 10 minutes to 1 hour 20 minutes. This extended bake time is why this cake requires a specific commitment when you decide to make it plan accordingly.
- Fresh raspberries- Bake toward the shorter end of the range (closer to 1 hour 10 minutes)
- Frozen raspberries- Bake toward the longer end (closer to 1 hour 20 minutes) as the frozen berries cool the surrounding batter and require additional heat to bake through completely
- Doneness indicators-
- Surface is deeply golden brown
- Toothpick inserted into the center comes out clean (no wet batter)
- Gentle press on the center bounces back rather than sinking
- If the surface browns before the center is done- Tent loosely with aluminum foil and continue baking. The foil prevents additional browning while the center continues cooking through.
- Step 7 – Cool and Serve
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If desired, top with additional toasted shredded coconut for a visually impressive finishing touch.
- Serve with raspberry preserves alongside the recipe specifically recommends this and it’s genuinely the best accompaniment. A spoonful of good raspberry jam alongside each slice creates an intensified raspberry experience that makes the cake taste even more flavorful.
Notes
Nutrition Information Per Slice
At 392 calories per slice for 10 slices:| Nutrient | Per Slice |
| Calories | 392 kcal |
| Carbohydrates | 48g |
| Protein | 7g |
| Fat | 21g |
| Fiber | 6g |
| Sugar | 26g |
| Sodium | 155mg |
| Calcium | 154mg |
| Vitamin C | 9mg |
| Iron | 2mg |
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.