Vegan raspberry cake

Ingredients for 1 servings:

• 250 ml plant milk (plant-based drink) (soy drink or almond, oat, coconut, or cashew milk)
• 75 g butter substitute or vegetable margarine
• 150 g sugar
• 2 tsp baking powder
• 225 g flour
• 2 tbsp raspberry syrup or jam
• 2 handfuls of raspberries
• 114 g butter substitute or vegetable margarine
• 1 tsp vanilla extract
• 280 g powdered sugar
• 1 tbsp plant milk (plant drink), so
• some food coloring, pink
• possibly raspberry jam or fresh raspberries, for decoration

Instructions

Working time approx. 35 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Preheat the oven to 180 degrees Celsius (top/bottom heat). In a large bowl, combine plant-based milk, vegan butter substitute, sugar, baking powder, raspberry syrup or jam, and, if desired, a little vanilla extract, until creamy. Add the flour and mix until smooth. Spread the batter into a baking pan (I used a springform pan, but it bakes well in other pans as well). Distribute 2-3 handfuls of fresh raspberries over the batter and press them lightly into the batter. Bake for about 25-35 minutes. The cake is ready when it has a beautiful golden color and is no longer runny on the inside; this is best checked with a skewer test. While the cake is baking, you can prepare the frosting. Mix the powdered sugar, butter substitute, and vanilla extract, then add about 1-2 tablespoons of plant-based milk, or as much as needed to achieve a smooth and creamy consistency, but don’t want it to be too runny so that it still has enough stability. Add a little food coloring to match the raspberries and add a few fresh raspberries or raspberry jam for a light raspberry flavor. Remove the cake from the oven and let it cool completely in the pan; otherwise, there’s a risk that the cake will break when you remove it from the pan or the frosting will run. Spread the cake generously with the frosting and garnish with fresh raspberries and/or raspberry jam.