Wife Mama Foodie

Making Healthy Taste Good

Cake, Dessert, Vegan

Raspberry Chocolate Chip Cake

This Raspberry Chocolate Chip Cake is a delicious one-bowl cake is studded with juicy raspberries and melty chocolate chips. It’s lightly sweetened and the perfect treat for any occasion. Plus vegan friendly with gluten free and refined sugar free options. 

Raspberry Chocolate Chip Cake | Vegan with gluten free and refined sugar free options. I’m not really a summer person. Well, to be more specific, I’m not into the 90º+ heat that comes with it. It’s hard to enjoy walking out the front door and getting slapped with a wall of hot moisture. Sometimes I wonder how I was born on an island when I prefer cooler weather. I guess the temps in Hawaii can’t really be compared to how they are here in the south. Sure, it’s hot in Hawaii, but it usually stays in the 70s-80s, which along with the fresh breeze constantly coming in from the ocean, is pretty comfortable.

On the other hand, I don’t like frigid temps either. At least you can bundle up when you’re cold. I live in comfy sweats and thick socks in the winter. And I have a toasty warm electric blanket I like to cuddle under on the coldest nights, but when you’re hot, it’s really hard to get relief. I mean, there’s only so many clothes you can strip off amiright?!

Raspberry Chocolate Chip Cake | Vegan with gluten free and refined sugar free options.However, I can’t deny that I don’t enjoy parts of some parts of summer, like all the fresh produce. Summer fruits and veggies are some of the only things I look forward to. Well, that and the kids’ break from school. We all enjoy the more leisurely days with late mornings and less responsibilities. 

Now that summer is winding down and school is back in session, I find myself clinging to the remnants of the season. While I’m looking forward to fall and all that comes with it—the cooler weather, autumn flavors, festive holidays, boots and sweaters…I will miss parts of this crazy summer.

Raspberry Chocolate Chip Cake | Vegan with gluten free and refined sugar free options.This has been a difficult year to say the least, but some good things came out of it as well. I feel like my family and I grew closer while in quarantine. When all you have is each other to hang out with day in and out, it either brings you closer or tears you apart. Fortunately for us, it was the former. My kids talk to me about everything. I hear about the drama going on at work and things going on with their friends. I even know all of the crushes they’ve had and the people they are interested in now. I love that they feel close enough to share their thoughts and feelings with me. I was never comfortable enough with my parents to share anything. When I was their age, my family and I never talked or even sat together long enough to hear about each others day. I’m so thankful that I have a close relationship with my kids. It’s one of my greatest joys as a parent and I hope it continues on even after they move out and begin living their own lives. 

Raspberry Chocolate Chip Cake | Vegan with gluten free and refined sugar free options. Raspberry Chocolate Chip Cake | Vegan with gluten free and refined sugar free options.One of the things I loved most about quarantine, was getting to eat together daily, breakfast, lunch, dinner, and the occasional afternoon snack. A tradition we started after our trip to London a couple of years ago, was tea time. We don’t do it everyday, but on occasion we’ll bake up some yummy treat and enjoy it together with a cup of tea in the afternoon. It brings back happy memories of that time when things were normal, masks were those things worn by medical professionals, and we had the freedom to travel to foreign countries, just for the fun of it.

Raspberry Chocolate Chip Cake | Vegan with gluten free and refined sugar free options. Raspberry Chocolate Chip Cake | Vegan with gluten free and refined sugar free options.Hopefully things will return to “normal” one day soon. Until then, at least we have the freedom to make cake! And what could be better than a cake studded with juicy raspberries and melty pockets of chocolate chips! This raspberry chocolate chip cake is perfectly fluffy, simple to whip up, (made in one-bowl too!) + vegan friendly and includes a gluten free and refined sugar free option as well! 

I hope you give this a try and enjoy it as much as we did! 🙂 

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Raspberry Chocolate Chip Cake

  • Author: Joscelyn Abreu
  • Total Time: 55 mins
  • Yield: 10 servings 1x
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Description

This simple, one-bowl cake is studded with raspberries and chocolate chips. It’s lightly sweetened and the perfect treat for any occasion. Also vegan friendly with gluten free and refined sugar free options.

Ingredients

Scale

Raspberry Chocolate Chip Cake: (gluten-free version below)

  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup oil
  • 1 cup almond milk or other milk of choice
  • 1 teaspoon vanilla extract
  • 1/2–1 cup chocolate chips, to taste (I used 1 cup mini chocolate chips in photos)
  • 1 1/2 cups raspberries, fresh or frozen

Gluten-Free Raspberry Chocolate Chip Cake:

Instructions

  1. Preheat oven to 350ºF. Grease an 8 or 9-inch square or springform pan. Grease well or line with parchment paper and set aside.
  2. In a large mixing bowl, mix together flour(s), sugar, baking powder, and salt, stirring just to combine. Mix in oil, milk, and vanilla, stirring just until smooth.
  3. Mix in chocolate chops, then gently fold in most of the raspberries, leaving a few to decorate the top.
  4. Pour batter into prepared pan and top with reserved raspberries.
  5. Place pan in the oven on the middle rack and back for 40–60 minutes. Time will vary based on the pan you used and whether you use fresh or frozen berries. Begin checking on it at 30 minutes and remove once cake is golden brown and a toothpick inserted near the center comes out clean. Let cool completely before removing from pan. Run an offset spatula or knife around the edges to help cake release from the pan easier.
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Cake, Dessert, Vegan

 

Lemon Yogurt Bundt Cake

This lightly sweetened cake is perfectly tender, very moist, and bursting with lemon flavor. It’s also free of dairy and eggs, with a gluten free and refined sugar free option.

Lemon Yogurt Bundt Cake | Vegan friendly with gluten and refined sugar free options.Whenever we’re traveling, especially on long road trips, I usually scour the side of the road for that familiar green sign. You know, the one that ensures caffeine, snacks, and decent restrooms. My hubby grabs the strongest espresso drink available and I typically go for a tea or an almond milk latte. But, if we’re keeping it real, Starbucks can keep their drink. I really just want a slice of that lemon loaf, please and thank you. Lemon cake is my weakness and I’m not ashamed to admit it.

It reminds me of a cake my grandma used to make for the family. It was from a box, but somehow grandma made it taste amazing. She’d add pudding mix and a few other things, throw it into a bundt pan, and then drizzle her homemade glaze over the baked cake. It was fluffy, moist, lemony perfection, which was only made better alongside a tall glass of milk.

Lemon Yogurt Bundt Cake | Vegan friendly with gluten and refined sugar free options.Lemon Yogurt Bundt Cake | Vegan friendly with gluten and refined sugar free options.I’ve been wanting to recreate grandma’s bundt cake for a while, and after several failed attempts, I finally came up with my version of the perfect lemon cake. It’s moist, tender, lightly sweetened, and bursting with lemon flavor. It also just happens to be vegan too, but you’d never know it.

Vegan desserts often have a bad rap because people expect them to taste weird or gross, and honestly, that’s probably because some of them are! 🙊 But this cake doesn’t use unexpected ingredients, like cauliflower or beans, it’s vegan friendly because:

  • It uses oil instead of butter, which makes it more moist.
  • It doesn’t use eggs, because I think cakes are much more tender/less chewy without them.
  • Uses dairy-free yogurt, milk, and cream cheese, but only because I’m lactose intolerant. Feel free to use the dairy version, if you’d like.

And that’s it. The rest of the ingredients are “normal”! 😉

Lemon Yogurt Bundt Cake | Vegan friendly with gluten and refined sugar free options. Lemon Yogurt Bundt Cake | Vegan friendly with gluten and refined sugar free options.Lemon Yogurt Bundt Cake | Vegan friendly with gluten and refined sugar free options.I also added a gluten-free and refined sugar free option if you’re interested! I hope you give this a try and enjoy it as much as we do! 🤗

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Lemon Yogurt Bundt Cake

  • Author: Joscelyn Abreu
  • Total Time: 45 mins
  • Yield: 10–12 servings 1x
Print Recipe

Description

This lightly sweetened cake is perfectly tender, very moist, and bursting with lemon flavor. It’s also free of dairy and eggs, with a gluten free and refined sugar free option.

Ingredients

Scale

Lemon Yogurt Bundt Cake: (GF recipe below)

  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup pure cane sugar or coconut sugar
  • 1 cup unsweetened plain or vanilla yogurt (I used non-dairy coconut yogurt)
  • 3/4 cup milk of choice (I use almond milk)
  • zest and juice of 3-4 medium lemons (about 3 tablespoons finely grated zest and 1/2 cup juice)
  • 1/2 cup oil of choice – I use avocado or vegetable oil
  • 1 teaspoon vanilla extract

Gluten-Free Lemon Yogurt Bundt Cake:

  • 2 cups gluten-free flour blend I used King Arthur Flour Gluten-Free Measure for Measure Flour
  • 1 cup super-fine blanched almond flour
  • 1 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup pure cane sugar or coconut sugar
  • 1 cup unsweetened plain or vanilla yogurt (I used non-dairy coconut yogurt)
  • zest and juice of 3-4 medium lemons (about 3 tablespoons finely grated zest and 1/2 cup juice)
  • 1/2 cup milk of choice (I used almond milk)
  • 1/4 cup oil of choice I use avocado or vegetable oil
  • 1 teaspoon vanilla extract (or lemon extract for more lemon flavor)

Lemon Glaze: (naturally sweetened option below)

  • 1 1/2 cups powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest, optional

Naturally Sweetened Lemon Cream Cheese Glaze:

  • 4 oz. cream cheese, softened (can use dairy-free)
  • 2 tablespoons maple syrup, use more or less to taste
  • 1 teaspoon finely grated lemon zest, use more or less to taste (optional)
  • 2–3 tablespoons lemon juice

Instructions

  1. Preheat oven to 350ºF. Generously grease a 12 cup bundt pan and set aside. I used the Elegant Party Bundt Pan by Nordic Ware.
  2. In a large mixing bowl, combine the dry ingredients—flour(s), baking powder, baking soda, salt, and sugar. Gradually mix in the yogurt, milk, lemon juice/zest, oil, and extract, beating just until batter is smooth.
  3. Pour batter into the pan and place in the preheated oven on the middle rack. Bake for 40–55 minutes, or just until the center of the cake is set and a toothpick inserted comes out with only a few moist crumbs.
  4. Let cake cool in the pan 20–30 minutes before inverting. If cake doesn’t come out easily, hold pan vertically on its side and pat all around the outside of the pan with the palm of your hand. Invert onto a serving plate and let cool thoroughly before glazing.
  5. Drizzle cooled cake with glaze and serve.
  6. To make the powdered sugar glaze, combine powdered sugar with 1 1/2 tablespoons lemon juice, stirring until smooth. Add additional lemon juice only if needed. Glaze should be thick and barely pourable.
  7. To make cream cheese glaze, mix together softened cream cheese, maple syrup, lemon zest and enough lemon juice to make the glaze pourable.
  • Cook Time: 45 mins
  • Category: Cake, Dessert, Vegan

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Simple Strawberry Shortcake Cake

This simple strawberry shortcake cake is the best way to use up summer’s sweet and juicy strawberries! Vegan friendly and includes a gluten-free alternative! 

Strawberry Shortcake Cake | Vegan Friendly with a Gluten-Free OptionYou might be able to tell by my recipe page that I have a thing for cake! Whether it’s a layer cake, sheet cake, cupcakes, or pancakes, I’m not too picky…I love them all, especially if they’re topped with loads of sweet berries—I mean, can you think of anything better?

This simple layer cake is the perfect way to enjoy those plump and juicy strawberries in the market right now. Moist vanilla cake topped with fresh (coconut) whipped cream and loads of berries is the most delicious ending to a long summer’s day.

Strawberry Shortcake Cake | Vegan friendly with gluten-free optionStrawberry Shortcake Cake | Vegan friendly with gluten-free optionIt’s also the cake I request for my birthday every year! Growing up, my mom used to make me a similar one, but using boxed cake mix instead. She made it for me each year until we moved halfway across the country and I no longer get to see her on my birthday. Inspired by the memory of my mom’s version, which I still remember as being the best cake ever, I recreated this from-scratch recipe when we moved away. My husband and kids now make it for me each year to keep up the tradition.

Still, every time I have this cake, I visualize mom in the kitchen slicing pounds of strawberries and beating homemade whipped cream with the hand mixer to layer with those soft, buttery cakes she’d made earlier in the day. I smile to myself at the sweet memory and allow each bite to transport me back to that happy place.

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Strawberry Shortcake

★★★★★

5 from 1 reviews

  • Author: Joscelyn Abreu
  • Total Time: 25 mins
  • Yield: 8" cake 1x
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Description

This simple layer cake is the best way to use up summer’s sweet and juicy strawberries! Vegan friendly and includes a gluten-free alternative!

Ingredients

Scale

Vanilla Cake (Gluten-free version below. Refined sugar free version here)

  • 2 cups almond milk or other non-dairy milk (can also use regular milk if not vegan)
  • 1 tablespoon white vinegar or lemon juice
  • 3 cups unbleached all-purpose flour
  • 1 1/3 cup natural cane sugar or coconut sugar (will make cake darker in color)
  • 1 tablespoon baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 cup avocado oil, melted refined coconut oil, or other neutral tasting cooking oil
  • 1 tablespoon vanilla extract
  • coconut oil, for pans
  • parchment paper
  • 1/4 – 1/3 cup strawberry jam, optional
  • whipped cream cheese frosting
  • 1–2 pounds fresh strawberries, hulled and sliced

Whipped Cream Cheese Frosting:

  • 16 oz. regular or dairy-free cream cheese or mascarpone (can substitute with additional coconut cream/whipped cream, if preferred)
  • 2 (14 oz) cans coconut cream or full-fat coconut milk refrigerated overnight (about 1¾ cup firm coconut cream only, liquid discarded. Can also use 1 cup regular whipping cream if not dairy-free)
  • 3–5 tablespoons honey or maple syrup (OR 1/4–1/2 cup powdered sugar, use more or less to taste)

Gluten-Free Vanilla Cake:

Instructions

Vanilla Layer Cake:

  1. Preheat oven to 350F. Combine 2 cups milk with vinegar and set aside to sour.
  2. Grease two or three 8-inch pans and line the bottom with a parchment paper circle, cut to fit the pan, and then grease the parchment paper circle. I don’t recommend skipping this step or your cakes could stick to the bottom of the pan. Set pans aside. Alternatively, you can line a cupcake pan with paper liners to make cupcakes.
  3. In a large bowl, mix together dry ingredients—flour(s), sugar, baking soda, baking powder, salt until well combined.
  4. Mix in oil, vanilla, and sour milk with a whisk or mixer and beat just until blended and smooth. Don’t over-beat.
  5. Evenly distribute the cake batter into the three pans and place onto the middle rack in the preheated oven. Bake for 20-30 minutes, or until center is set and a toothpick inserted comes out with a few moist crumbs. Cake will be pretty light in color. More or less time may be needed depending on your oven.
  6. Let cakes cool for several minutes in the pan before inverting onto a cooling rack to cool thoroughly. Cakes are the easiest to handle and decorate when they are wrapped in plastic wrap and frozen overnight. If you don’t have the opportunity to chill overnight, please make sure they are thoroughly cooled before topping with the cream. The whipped cream will melt and slide off of a warm cake.

Whipped Cream:

  1. In a large mixing bowl, begin to beat the cream cheese until smooth, about 1-2 minutes. Add sweetener and continue to beat until fluffy. Add cold, hardened coconut cream and beat on high until light and fluffy, a few more minutes. Taste and adjust sweetener if needed. Keep refrigerated until ready to use.
  2. If using regular whipping cream, beat whipping cream separately until fluffy and stiff peaks form (about 3-4 minutes) and then fold it into the cream cheese mixture.

Putting it Together:

  1. Place one of the fully cooled cakes onto your cake plate. Spread a heaping spoonful of strawberry jam over the center of the cake layer (optional), then top with 1/3 of the whipped cream and about 1 cup of sliced berries.
  2. Top with another cake layer and repeat the process.
  3. At the end, top cake with remaining whipped cream and a pile of whole and halved berries.
  4. For best results, keep in a cool room and serve shortly after assembling. Store any leftovers in an airtight container in the fridge.
  • Cook Time: 25 mins
  • Category: Cake, Dessert, Vegan

You may also enjoy these similar recipes:

Vegan Vanilla Cake with Strawberry Buttercream

Vegan Vanilla Cake with Strawberry Buttercream

Vegan Vanilla Sheet Cake with Strawberries

Vegan Lemon Cake with Fresh Berries

Vegan Lemon Cake with Fresh Berries