Name: Raspberry Lemon and Coconut Loaf Cake (Vegan Gluten-Free)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: British
Ingredients: For the Loaf Cake:; 120ml plant-based milk + 1 tbsp lemon juice; 110g coconut sugar; 2 lemons, zested; 120g thick coconut yoghurt; 3 tbsp (45ml) olive oil; 210g + 1 tsp plain or gluten-free plain flour; 1 ½ tsp baking powder; ½ tsp bicarbonate of soda; 75g almond flour; 2 tbsp desiccated coconut; 1 heaped tsp Anima Mundi Golden Sun Milk; 1 heaped tsp Anima Mundi Cordyceps; A pinch of salt; 140g fresh raspberries; 180g thick coconut yoghurt; 1 heaped tsp Anima Mundi Collagen Booster Superfruit Bliss; ½ tsp Anima Mundi Golden Sun Milk; Fresh raspberries; ½ lemon, zested; 1 tsp desiccated coconut

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Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.

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This Raspberry Lemon and Coconut Loaf Cake is summery, moist and tender, full of juicy raspberries and zesty lemon. Top this superfood loaf with a yoghurt frosting, extra berries and coconut and enjoy this plant-based treat.

I love anything with berries in during the summertime, and this fruity loaf cake is a new favourite. It is super-boosted with a few of my new favourite ingredients from Anima Mundi Herbals (use code AMY15 for 15% off). They are such an amazing brand, promoting a holistic approach to healing and wellbeing and their high quality products are testament to this. It has been the dream to work with them on this recipe, but please do see the ingredient notes to see swaps if you are unable to get hold of them. This cake is summery, moist, tender and spongey, packed with real fruit, zesty lemon and coconut with a simple but delicious yoghurt frosting – the whole family will love this cake.

A few slices of Raspberry Lemon and Coconut Loaf Cake — Raspberry Lemon and Coconut Loaf Cake

Why will I love it?

This cake is amazing:

Moist, tender and spongey soft
Fruity, packed with lemon and raspberries
Tropical from the coconuts
Made with wholesome ingredients
Boosted with a few key ingredients:
- Golden Milk Blend of turmeric
- Cordyceps mushrooms
- Fruity Plant-Based Collagen powder
Naturally vegan, egg-free and dairy-free
Easily gluten-free and nut-free
Made with gut healthy ingredients like coconut yoghurt
Refined sugar free as it uses coconut sugar
Comes together in one bowl
Easy to make and serve
Perfect for summer (or all year round)
Ideal for afternoon
A lovely summery celebration cake

If you already love the sound of this cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

Anima Mundi Products and Cake — Anima Mundi Herbals and Cake

A loaf of Raspberry Lemon and Coconut Cake — Anima Mundi Herbals and Cake

What ingredients do I need?

You can see the ingredient with weights in the recipe card below and see my favourites in the “shop the recipe” section.

For the loaf cake:

Plant-based milk: use your favourite dairy-free milk like oat, almond, coconut (from the carton) or soya.
Coconut sugar: I love using coconut sugar as it’s rich, caramel-like and adds a lovely flavour. You can also use golden granulated or regular granulated sugar.
Lemons: we use the juice and zest to make this lemony and fresh.
Thick coconut yoghurt: I use the Cocos Organic vanilla or natural yoghurt which is really thick and luscious.
Olive oil: this adds moisture, fat and a gorgeous soft texture. Choose a light olive oil or you can use melted and cooled coconut oil, too.
Plain or Gf plain flour: plain flour works best for the texture, or use gluten-free flour where needed.
Raising agents: for the rise.
Almond flour: this makes the loaf moist and tender, and I love the sweetness it adds. To make this nut-free, try finely ground sunflower seeds or at a pinch, replace with flour.
Desiccated coconut: this adds a lovely tropical flavour to the cake and lovely soft texture.
Golden Sun Milk turmeric blend: this adds a golden glow to the loaf as well as a natural boost of energy and antioxidants.
Cordyceps mushrooms: these are powerhouse of goodness and a boost of energy. The mushrooms retain their goodness even when baked, and don’t add any flavour so you won’t notice any mushrooms here.
Fresh raspberries: these add so much fruitiness and bursts of goodness in the loaf. I prefer fresh over frozen, as frozen berries are much wetter and may cause a softer cake.

Close up of Raspberry Lemon and Coconut Loaf Cake — Raspberry Lemon and Coconut Loaf Cake

A slice of Raspberry Lemon and Coconut Loaf Cake on a plate — Raspberry Lemon and Coconut Loaf Cake

As for the frosting:

Thick coconut yogurt: as above.
Collagen Superfruit Booster powder: this adds a lovely fruity flavour to the frosting and is great as a natural nail, hair and skin energiser. This frosting also has more of the Golden Sun Milk blend, too, for natural colour.

Are there swaps for the Anima Mundi products?

Yes, I appreciate not everyone has access to these lovely products (use code AMY15 on the website to save 15%), which you can find on their website here and also via Healf in the UK.

Golden Sun Milk Blend: you ca use a turmeric latte blend or add ¼ tsp ground turmeric to the cake and just a pinch to the frosting.
Cordyceps: you can swap this for another mushroom powder or skip it out.
Collagen Superfruit Booster: add some maca powder instead or leave it out.

A Raspberry Lemon and Coconut Loaf Cake on a wooden board — Anima Mundi Herbals and Cake

Is this cake gluten-free and nut-free?

This is easily gluten-free as long as you use a gluten-free flour blend that contains xanthan gum, or add ¼ tsp of your own. To keep this nut-free, swap the almond flour for finely ground up sunflower seeds or try with some more plain flour. Also check that your milk, yoghurt and other ingredients do not contain nuts.

How do I make this?

This cake comes together in a few steps:

Combine the milk and lemon juice: and leave for 5 minutes to curdle.
Whisk together all of the wet ingredients: until smooth.
Sift in the dry ingredients: and whisk again to a smooth batter.
Add in the raspberries: and stir.
Pour into the loaf tin: and bake for 50 minutes or until well-risen, golden and an inserted skewer comes out clean.
Allow to cool: firstly in the tin and then on a wire rack.
Whisk together the frosting ingredients: until combine.
Spread the forting over the cake and decorate: with berries and coconut.
Slice and enjoy: or keep for later.

How long will it last?

Once frosted, keep this cake in a sealed container in the fridge for 2-3 days (or longer) or you can freeze the unfrosted cake, wrapped well, for 1 month. Allow to defrost before decorating.

A half eaten slice of Raspberry Lemon and Coconut Loaf Cake — Raspberry Lemon and Coconut Loaf Cake

What else can I bake?

For other summery ideas: