When I first saw the recipe for a vegan raspberry zinger cake, I couldn’t get my mind off of it. I knew I’d be making it, especially for a special event. The colors and light flavor of this cake make it perfect for Spring, and hence, a wonderful Easter-themed cake. I did make this cake back in April for an Easter gathering, and everyone really liked it. I also made so much cake I was able to share it with other friends and family over a few days.
You will definitely wow people with its extravagance. And I can honestly say its one of the best tasting cakes I’ve ever had.
This is adapted from a recipe found on namelymary.com.
This cake has many steps to it, and takes a bit of preparation. The original recipe found above is half of what I did – I actually made two cake recipes, in order to bulk up the size of the cake for a large group of people.
This cake has a lot of amazing elements which bring it together. You will need to make:
- The vanilla coconut cake
- The raspberry cashew filling
- Coconut frosting
- Pink coconut coating
Some quick tips:
- You will need to soak cashews for the filling – be sure to do this up to 1-2 hours beforehand.
- Leave some butter spread out for frosting.
- Research ahead for what kind of red dye you may be able to use (if not, an alternate is to use some raspberry or beet juice, lightly, for coloring)
I know it sounds like quite a lot. But it’s worth it. Keep going. Keep going….
Since this cake is quite epic, I’ll now walk you through each:
Vanilla Coconut Cake:
Note, this recipe can fill up two 9-inch round pans. The picture above shows cake made from two recipes-worth.
-1 cup EarthBalance or other vegan butter spread
-2 cups of sugar
-2 cups of coconut milk ( I used vanilla flavored from a carton )
-1 tablespoon apple cider vinegar
-1 teaspoon vanilla extract
-1 teaspoon coconut extract ( I did not have this on hand )
-3 cups flour
-2 teaspoon baking powder
-1 teaspoon baking soda
-1 teaspoon salt
-Preheat your oven to 350 degrees, and grease two (or three) 9-inch round pans, and be sure to have a baking sheet ready to hold them on while baking.
-Cream together all wet ingredients (EarthBalance, sugar, coconut milk, vinegar, extracts) and beat until well combined. In a separate bowl, sift all dry ingredients (flour, baking powder, baking soda, salt)
-Add flour to wet mixture a little bit at a time until well incorporated.
-Pour into the two (or three) cake pans evenly. Place in oven and bake for 25-30 minutes. Once done, let the cakes cool completely for assembly later.
Raspberry Cashew Cream:
-1 cup raw cashews, pre-soaked (be sure to rinse them and drain them well)
-1/4 cup water
-1/4 cup agave nectar
-1 tablespoon EarthBalance or other vegan spread
-1 cup raspberries (fresh or frozen – I used frozen)
-In a large food processor, place cashews and water. You want to quickly pulse them, just for a few seconds to combine and chop them. Then add the agave nectar, and pulse until everything is smooth.
-Add EarthBalance or vegan spread and raspberries, and pulse again for a few seconds. You won’t get a perfectly smooth “cream,” especially because of the raspberry seeds, but it will certainly have a creamy taste and texture.
-3 cups powdered sugar sifted
-1/2 cup EarthBalance or vegan butter spread
-1 teaspoon coconut flavoring
-1/4 cup soymilk
Note, this frosting recipe would need to be doubled to cover two cake recipes. You can manage on one frosting recipe, but you may want to make your life easier and double here…
-Combine powered sugar with vegan spread until a powdery lumpy mixture is before you. Now add the coconut flavoring if you have it.
-Now, bit by bit, add some soymilk and stir, until the frosting is loose enough, or spreadable enough, to your liking. I may have added a bit more than a 1/4 of a cup.
-One bag of flaky baking coconut
-Red dye of your choosing (vegan red dye, beet juice, even some raspberry juice. A tiny amount is all your need)
-In a large bowl, pour your coconut. Add a tiny amount of dye and stir – coconut will quickly become pink. If you’d like darker, feel free to add slight bits at a time.
Whew, you made it this far! Almost there. Tip: Have your cake prepared somewhere convenient for traveling, like a cake tupperware bottom or plate for a box.
Step One: You should have three-four layers of cake depending on how much you made. Either way, you will want to get our your Raspberry Cashew Cream! Place one cake piece down, cover it with a light layer of cream, and cover with the second. Repeat, add top!
Step Two: Lightly spread out your Coconut Frosting all over the cake. It won’t be perfect looking, but it doesn’t have to be, because the frosting is the glue that will help the coconut to stick to the cake. Try to keep some frosting on the side to do any patch-work at the end.
Step Three: Now comes the very messy (but very fun) part of this! Take handfuls of coconut, and begin patting it against the cake and the frosting, so the coconut will stick. It may take a little force to get all the coconut to stay. Your extra frosting will come in handy, as you can use it to patch up any blank looking spots. Overall, feel free to just keep lapping it on – this cake seems to defy gravity.
Even if its a little shaggy looking, I prefer a close-to-perfect looking cake rather than an absolutely perfect looking one. I had originally felt frustrated that the raspberry cream didn’t match the pink coconut, but I realize that the purple and pink look great together. Honestly, this cake is supposed to be fun. After all, its a great alternative to those Hostess cakes, and it tastes even better.