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Vegan Spotted Raisin Cake

A moist and flavorful vegan cake with bursts of raisins and a hint of cinnamon, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup raisins
  • 1.5 cups all-purpose flour Can be substituted with gluten-free blend for a gluten-free option.
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
Wet Ingredients
  • 0.5 cup vegetable oil
  • 1 cup almond milk Can use any plant-based milk.
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a round cake pan by greasing it lightly.
  2. In a large mixing bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Whisk them together.
  3. In a separate bowl, mix the brown sugar and vegetable oil until well blended. Slowly incorporate the almond milk and vanilla extract, stirring until smooth.
  4. Pour the wet ingredients into the dry mixture. Gently fold in the raisins.
  5. Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
  6. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  7. Serve as is or decorate with vegan icing or powdered sugar.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for a week, or freeze for up to 3 months. To reheat, microwave slices for 10 to 15 seconds.