Eosinophilic Esophagitis Friendly Vegan Raspberry Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.5(23)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the cake
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- 1 cup granulated sugar
- ½ cup vegan butter, softened
- 2 tbsp flaxseed meal
- 6 tbsp water
- 2 tsp vanilla extract
For the raspberry buttercream
- 6 oz fresh or frozen raspberries
- 1 cup vegan butter, softened
- 3 cups powdered sugar, sifted
- 1 tbsp plant-based milk
- ¼ tsp salt
For serving
- fresh raspberries, for serving (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2
In a small bowl, stir together the flaxseed meal and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!