Nonstick cooking spray
1 cup unsweetened coconut milk
1 tablespoon apple cider vinegar
2 cups all-purpose gluten-free flour
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon kosher salt
1/4 cup coconut oil, melted
2 teaspoons vanilla extract
1/2 cup raspberries or other fresh fruit
Powdered sugar or icing, for serving (see Recipe Note)
Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray.
In a small bowl, combine the coconut milk and the vinegar and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, xanthan gum, and salt. Make a well in the center and add the coconut oil, vanilla, and coconut milk mixture. Stir until smooth dough forms with no dry bits of flour. Gently fold in the raspberries (don't worry if they break apart).
Transfer the batter to the prepared pan and gently smooth it to the edges of the pan.
Bake for 40 to 55 minutes, until the cake is golden on top and a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for at least 20 minutes, then invert it onto a serving plate. Dust with powdered sugar and spread with icing, slice, and serve.
Recipe Note
- Icing: You can just dust the cake with powdered sugar or make a vegan icing instead. Whisk coconut milk into 2/3 cup powdered sugar a tablespoon at a time until you get a smooth icing that can be drizzled.
Reprinted with permission from Pure Delicious by Heather Christo, copyright (c) 2016 by arrangement with Pam Krauss Books and Avery Books, members of Penguin Group (USA) LLC, A Penguin Random House Company.