Raspberry Coulis Cake

Raspberry Coulis Cake
by Wholesome Bellies
This is a super quick, (almost one bowl) type of cake. I usually make my own raspberry coulis by bringing to the boil raspberries, a touch of water and maple syrup. Then blend and strain to remove seeds. This cake is best served warmish with vanilla, vegan ice-cream!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert, Holiday Dish, Party Dish
Cuisine Cake, Vegan
Servings 8 servings


  • 2 flax eggs one egg is one tablespoon flax meal and three tablespoons water
  • 1 cup coconut cream
  • 1/2 cup maple syrup
  • 1/2 cup olive oil
  • 1/2 cup coconut sugar
  • 1/2 cup raspberry coulis
  • 1/2 cup soy milk
  • 1 teaspoon vanilla extract
  • 1 cup almond meal
  • 1 1/2 cups gluten free flour
  • 1 teaspoon bicarb soda
  • 1 1/2 teaspoons baking powder


  • Make flax egg by mixing six tablespoons of water with two tablespoons of flax meal. Let sit for two minutes.
  • Mix wet ingredients with flax and coconut sugar.
  • In second bowl mix dry ingredients.
  • Add the dry ingredients into the wet mixture and fold gently to form a cake batter.
  • Then gently pour in the raspberry coulis and gently fold through.
  • Place in a 20cm greased cake tin and bake at 180 degrees for 40 minutes.
Tried this recipe?Let us know how it was!


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