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Apple raspberry cake {vegan recipe}

Alice - RicetteVegolose
Preparazione 15 min
Cottura 40 min
Tempo totale 55 min
Porzioni 6


  • 100 g wholemeal flour
  • 80 g sifted corn flour
  • 80 g brown sugar
  • 2 teaspoons organic baking powder
  • 1 pinch of salt
  • 40 g corn or sunflower oil
  • 150 ml plant milk
  • 60 g fresh raspberries
  • 1 apple
  • lemon juice q.s.
  • sliced almonds q.s.


  • Preheat the oven to 350°F.
  • Cut the apple into thin slices and sprinkle with lemon juice; set aside.
  • Put in a bowl the flours, sugar, baking powder and salt and mix well with a whisk.
  • Add oil and milk little by little, stirring constantly with the whisk until you have a smooth and homogeneous batter.
  • Add to the cake batter about two-thirds of the apple slices and half the raspberries, stir just enough to distribute the fruit evenly.
  • Pour the cake batter into a 7 inch cake pan lined with parchment paper.
  • Decorate the cake surface with the remaining apple slices and raspberries, brush with a little plant milk and sprinkle with sliced ​​almonds.
  • Bake the cake for 40 minutes, then do the toothpick test to check the inside. If necessary, bake a few minutes more.
  • Remove the apple raspberry cake from the mold lifting the parchment paper, let cool down on a wire rack then serve.


You can replace corn flour with the same amount of wholemeal flour or replace wholemeal flour with rice flour, for a gluten free cake.
The apple raspberry cake will keep for half a day at room temperature in an airtight container, then in the fridge up to 4 days.