Eggless Raspberry Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a cake pan.
• STEP 2.In a mixing bowl, combine flour, sugar, baking powder, and salt.
• STEP 3.Add milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
• STEP 4.Gently fold in the raspberries, being careful not to overmix.
• STEP 5.Pour the batter into the prepared cake pan and smooth the top.
• STEP 6.Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• STEP 7.Allow the cake to cool completely before removing it from the pan.
• STEP 8.Serve the cake as is or with your favorite frosting or glaze.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to gently fold in the raspberries to avoid crushing them.
• You can use fresh or frozen raspberries for this recipe.
• If using frozen raspberries, thaw them before adding them to the batter.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• Serve the cake at room temperature or slightly chilled.
• Garnish with fresh raspberries and a dusting of powdered sugar before serving.