A delicious vegan vanilla raspberry cake made with coconut sugar and coconut milk. It includes gluten-free flour, cinnamon, and topped with coconut whipped cream and fresh raspberries.
1: Add flour, coconut sugar, cinnamon, baking powder, vanilla extract, salt, coconut oil, and coconut milk to a bowl.
2: Mix all the ingredients until well combined.
3: Transfer the mixture to a cake pan.
4: Bake at 350°F for 45 minutes.
5: Let cool before topping with coconut whipped cream and raspberries.
