This Raspberry Buttermilk cake is legit guys!! And that's saying something because it is vegan (dairy free) and also gluten free. But it is MOIST, and full of delicious raspberry buttermilk flavor, and has a great texture. It's a perfect weeknight or (shh) breakfast cake!
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.
In a glass measuring cup, stir together the coconut milk and apple cider vinegar. Set aside.
In a large bowl or stand mixer, combine the flour, sugar, baking powder, xanthan gum, and salt.
Make a well in the center of the dry ingredients and add the melted coconut oil, vanilla, and coconut milk mixture.
Stir until smooth. Gently fold in the raspberries.
Scrape the batter into the prepared pan and smooth the top.
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.
Let the cake cool in the pan for 20 minutes, then invert onto a serving plate.