Ingredients

Cake Batter

300 grams (10.5 ounces) all-purpose flour
100 milliliters (3.5 fluid ounces) vegetable oil
2 eggs
180 grams (6.5 ounces) sugar
1 pinch of salt
250 milliliters (8.5 fluid ounces) kefir
2 teaspoons baking powder
We recommend:

Instructions

Step 1

Preparation

Preheat your oven to 180°C (350°F).
In a bowl, beat the eggs with sugar and a pinch of salt until fluffy and pale.

Step 2

Mix Ingredients

Add kefir and vegetable oil to the egg mixture and blend well.
Sift in the flour and baking powder, then mix until smooth.

Step 3

Bake the Cake

Grease a baking pan with some butter.
Pour the batter into the pan and spread the raspberries on top.
Bake for 40-50 minutes or until a toothpick comes out clean.

Step 4

Serving

Let the cake cool slightly before serving.
Enjoy your delicious and fluffy raspberry cake!

Servings

Serving this raspberry cake can be a delightful experience, both visually and gastronomically. 🌟

Classic Style: Let the cake cool slightly, then slice it into generous portions. Serve each slice with a dollop of whipped cream for that added richness.

Fancy Up: Fancy a gourmet touch? Drizzle some melted chocolate over each slice and sprinkle chopped nuts on top. It's a quick way to make your raspberry cake feel extra special.

Picnic-Perfect: Planning a cozy outdoor picnic? Pack the cake in a stylish Tupperware container and bring along some fresh berries and a little jar of honey. Your picnic mates will be over the moon! 🚀 🥳

Party Ready: For a kids' party, cut the cake into smaller squares. Decorate each piece with a raspberry and a mint leaf—easy to hold and delightful to eat!

Equipment

Variations

Want to make it gluten-free and vegan? No worries! 🤗 We've got you covered:

Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum to help bind the ingredients.

Vegan Option: Swap out the eggs for a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg) and replace the kefir with a non-dairy yogurt. Also, use coconut oil instead of vegetable oil for extra flavor.

Faq

  • Why is my cake not rising?

    Make sure your baking powder is fresh and that you're not over-mixing the batter, which can deflate it.

  • Can I use frozen raspberries?

    Yes, you can! Just make sure to thaw and drain them well to avoid extra moisture in the batter.

  • How do I store leftover cake?

    Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

  • Can I add other fruits?

    Absolutely! This recipe works well with blueberries, strawberries, or even a mix of your favorite berries.

  • How can I make the cake more moist?

    Adding a tablespoon of yogurt or a bit more kefir can enhance the cake's moisture without altering the texture.

  • What’s the best way to get a clean slice?

    Use a sharp knife wiped clean between each slice for the best results.

Nutrition facts

Fluffy Raspberry Cake (1)
Recipe Yield:8 servings
Calories:Approximately 300 calories per serving
Calories (Min - Max):250 - 350
Total Fat:12g
Saturated Fat:1.5g
Protein:5g
Total Carbohydrate:40g
Total Sugars:20g