Vegan Vanilla Bean Cake

This recipe makes a lovely, mild vanilla cake that is vegan and refined sugar free. I think the raspberry adds enough sweetness to the already sweetened mixture, but you can adjust the measurements if you prefer a sweeter cake. Sprinkle with coconut and serve with your favourite vegan ice-cream!


  • 1 1/2 cups vegan milk
  • 2 tsp apple cider vinegar
  • 3/4 cup rice malt syrup
  • 1/3 cup vegetable oil
  • 2 cups plain flour
  • 2 tsp Stevia (or more, if you like your cakes sweet)
  • 2 tsp ground vanilla beans
  • 2 tbs cornflour
  • 3/4 bicarbonate of soda
  • 1 tsp baking powder
  • 3/4 cup raspberries (frozen or fresh)


  • Preheat oven to 170 degrees Celsius and grease and line a round cake tin with baking paper
  • Combine milk, apple cider vinegar, rice malt syrup and vegetable oil in a jug and stir well
  • In a large bowl, mix together flour, Stevia, vanilla beans, bicarbonate of soda and baking powder and make a well in the centre
  • Pour wet ingredients into the well and mix until smooth
  • Pour mixture into prepared cake tin and sprinkle raspberries on top
  • Bake for approximately 35 minutes or until a knife comes out of the cake clean
  • Sprinkle with coconut or any other toppings and enjoy!

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