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Raspberry “Buttermilk” Cake (And It’s A…)

Serves Serves 8-10     adjust servings

Ingredients

  • 1 cup unsweetened coconut milk
  • 1 tablespoon apple cider vinegar
  • 2 cups gluten free flour (I like Bob's Red Mill)
  • 3/4 cup granulated beet sugar (I used regular white sugar)
  • 1 tablespoon baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon kosher salt
  • 1/4 cup coconut oil, melted
  • 2 teaspoons vanilla extract
  • 1 cup raspberries, fresh or frozen
  • powdered sugar, for dusting

Instructions

  1. Preheat the oven to 350 degrees F. Line a 9 inch cake pan with parchment paper (see photos above). Spray the pan with nonstick spray and then dust with gluten free flour.
  2. In a glass measuring cup, stir together the coconut milk and apple cider vinegar. Set aside.
  3. In a large bowl or stand mixer, combine the flour, sugar, baking powder, xanthan gum, and salt.
  4. Make a well in the center of the dry ingredients and add the melted coconut oil, vanilla, and coconut milk mixture.
  5. Stir until smooth. Gently fold in the raspberries.
  6. Scrape the batter into the prepared pan and smooth the top.
  7. Bake at 350 for 28-32 minutes. The cake should be lightly golden on top and a toothpick should come out of the center clean.
  8. Let the cake cool in the pan for 20 minutes, then invert onto a serving plate.
  9. Sprinkle with powdered sugar and serve!

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