Indulge in the whimsical flavors of this Vegan Raspberry Ripple Cake, a delightful dessert that captures the essence of the popular ice cream flavor. This cake features two layers of soft vanilla and raspberry sponge, intertwined with a luscious vanilla raspberry buttercream. Each bite of the melt-in-your-mouth sponge is dotted with fresh raspberries, offering a burst of fruity goodness. The light and sweet buttercream frosting provides the perfect finish, making this cake a hit for any occasion. Whether you're celebrating a special event or simply enjoying a sweet treat, this Raspberry Ripple Cake is a vegan-friendly delight that's sure to impress.
Ingredients:
- Cake:
- 320g self-rising flour
- 40g vegan vanilla protein powder
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 150g sugar
- 360g dairy-free milk mixed with 15mL apple cider vinegar
- 90g dairy-free yogurt
- 50g light olive oil
- 200g fresh raspberries, lightly coated in flour
- Frosting:
- 300g dairy-free cream cheese, room temperature
- 50g raspberry jam
- 50g vegan vanilla protein powder
- 50ml dairy-free milk (as needed)
Method:
- Preheat the oven to 170°C (fan setting) and line two 18cm round cake tins.
- Mix dairy-free milk with vinegar and set aside to thicken.
- In a bowl, combine the wet ingredients.
- Sift in the dry ingredients and mix gently.
- Fold the flour-coated raspberries into the batter.
- Divide the batter between the tins and bake for 20-30 minutes.
- Prepare the frosting by mixing all ingredients until smooth.
- Once the cakes have cooled, layer them with the raspberry frosting.
Enjoy this beautiful Vegan Raspberry Ripple Cake, a perfect treat for any gathering or a sweet indulgence!