Fructose Free Vegan Raspberry Cake
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Learn more →Ingredients
12 servings
For the cake
- 2 cups all-purpose flour
- 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
Ingredient noteA low fructose diet limits fruit portions because fructose adds up across servings; the small amount of berries used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
- 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)Ingredient note
A low fructose diet limits fruit portions because fructose adds up across servings; the small amount of berries used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
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.
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