It’s not that I don’t usually like the farmer’s market. We made a point of going several times during the past seasons. It’s just, if we missed 1 or 2 (or 3) in a row, it was no biggie… But this year has been different, though I couldn’t really tell you why… Maybe it’s because we’ve finally made a connection with some of the vendors. Maybe it’s because the market is making an effort to reach out to our vegan community with more than fancy lettuce and organic carrots… Whatever the reason, this season, I’m lovin’ our market and have missed it only once.
Our favourite booth is The Country Village Market. She sells BIG boxes of blueberries and strawberries for dirt cheap. They’re also (in my biased opinion) the best at the market. So we make sure to pay her a visit, and snatch a few of them up as well as a heaping helping of her pakoras (which she makes fresh on site). She’s begun to ask what we do with all those berries, so I’ve told her about my Blueberry Ice Cream and a few of the other creations I’ve been working on… Last week, when we were chatting, I spotted her raspberries and immediately had a vision of this cake.
Like most of my cakes of late, it’s simple and to the point. No frosting here, who would want to cover up those lovely berry craters? Super moist and (according to my tasters) not too sweet. The perfect summertime cake!
*Sorry about all the pictures this post. I took 136 during my photoshoot (that’s not a typo), and after narrowing it down, just couldn’t part with any of these 4.
Raspberry Crater Cake
1/2 cup Non-Dairy Milk (I used almond)
2 tbsp Lemon Juice
5 tbsp Canola or Grapeseed Oil
6 tbsp Non-Dairy Yogurt (I used coconut)
1/2 tsp Vanilla
1/4 tsp Lemon Extract
1 1/4 cup All-Purpose Flour
1 1/4 tsp Baking Powder
3/4 cup Sugar
1/4 tsp Salt
2 cups Fresh Raspberries
Icing Sugar (optional)
Pre-heat oven to 375°F and prepare an 8-inch pan (I use parchment paper).
Stir together the milk and lemon juice, and let sit for about 5 minutes to curdle.
To the milk mixture, add oil, yogurt, vanilla, and lemon extract. Whisk to combine.
In a separate bowl, whisk together the flour, baking powder, sugar, and salt. Add the milk mixture and whisk until combined (no lumps).
Pour batter into prepared pan, smooth the surface, and arrange the raspberries over the top (pressing each berry into the batter so it’s half uncovered).
Bake for 25 – 30 minutes, until an inserted toothpick comes out clean. Cool cake, in pan, for 10 minutes before removing and transferring to a wire rack. (I forgot about mine and it ended up cooling completely in the pan, and it was fine). Cool completely before slicing.
If desired, sift icing sugar over top before serving.
Makes 9 – 12 servings.