Vanilla Raspberry Cream Cake

Rose OrtizJun 11, '20
Vanilla Raspberry Cream Cake

Sweet and Healthy can go together! These vanilla raspberry cakes are vegan and made with healthier ingredients - coconut sugar, raspberry superfood powder, gluten free flours and sweet vanilla extract. They are easy to make and can be baked as cupcakes or celebration cakes of any size and shape. Topped with raspberry coconut cream frosting makes a treat for any day!

(makes 2 - 8 x 8 cakes or 18 cupcakes or 24 mini cupcakes)


1 1/2 cups organic almond flour (sifted)

1 1/2 cups organic white rice flour (sifted)

3/4 cup potato starch

4 tsp baking powder

1 tsp sea salt

1 1/2 cups coconut sugar (sifted)

1 1/4 cups canned coconut milk

2 Tbsp vanilla extract

2 Tbsp raspberry powder (can omit if you want white cupcakes)

8 Tbsp vegan sprinkles (optional to use for making a funfetti cake)


2 cans full-fat coconut milk (chilled overnight)

1/2 cup allulose or coconut sugar (if using coconut sugar powder it by blending on high until it becomes a fine powder)

tiny pinch of salt

1 tsp vanilla extract

1 Tbsp raspberry powder

CHOCOLATE FROSTING (optional variety):

2 Remedy Bites Bars chopped into small chunks

2 cans full-fat coconut milk (chilled overnight)

1 tsp vanilla extract


Chopped walnuts or pecans (optional topping)

Fresh raspberries (optional topping)



1. Preheat oven to 350 degrees. Use cupcake cups or lightly spray an 2 square or round 8 inch pans. Set aside.

2. In a small mixing bowl stir the coconut sugar or allulose, coconut milk, raspberry powder and vanilla. Mix well.

3. In a separate large bowl sift the dry ingredients together using a strainer or sifter - almond flour, white rice flour, potato starch, baking powder and salt until well blended.

4. Add these dry ingredients to the wet ingredients in the larger mixing bowl. Mix well until all are evenly combined together. (if you are using the vegan sprinkles - gently stir them in now.

5. Pour this mixture into the prepared baking pan or cupcakes and evenly spread around the bottom of the pan with a spatula.

6. Bake in the oven for 25 minutes for cakes/ 20 minutes for cupcakes or until the cakes start to pull away from the edges of the pan. Be careful not to over bake the cakes - they will look softer but will harden more as they cool. Take the cakes out of the oven and set aside to cool but do not remove from the pans yet until the cakes/ cupcakes firm up as they cool (about 30 -45 min for cakes / 10-20 minutes for cupcakes). Then for cakes cover and flip onto parchment paper to cool for another 30 minutes.

7. Frost the cupcakes and chill until ready to eat. For the cake - frost one layer. Then gently place the second layer on top and frost the top layer with the remaining frosting. Garnish with more berries or vegan sprinkles.


1. Remove the chilled coconut milk cans from the refrigerator. Gently scoop out the chilled and hardened coconut butter layer on the top of the cans. (Save the coconut milk for another recipe or to top your oatmeal). Place this in a mixing bowl with the powdered sugar, raspberry powder and vanilla. Blend until creamy and thick enough to spread on the cupcakes. Chill until ready to use.

(for chocolate frosting option - place the chocolate chunks in a double boiler (one pot on top of a second pot with hot water in the lower pan) and melt over medium-high heat. Blend the coconut cream in a mixer and add the melted chocolate until the mixture is creamy and smooth. Chill until ready to use.)

ENJOY the sweet goodness!


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