*This post is sponsored by Edward and Son’s. All opinions are of my own.

This Vegan Coconut Raspberry Cake is light and refreshing. It is the perfect spring dessert to make and also for Mother’s Day coming up. It is easy to make and is both vegan and gluten-free.

Every spring and summer I look forward to all the berries I can have. Besides strawberries being my favorite, raspberries are next in line. I love them so much that my mom and I decided to purchase two raspberry plants a couple summers ago in an attempt to grow them. They didn’t grow too big but did last for the entire summer. The raspberries themselves were so fun to pick. You simply pull it out slightly from the branch and if you are careful enough, you can preserve some of the seeds for them to continue to grow.

We didn’t have enough space in our garden to plant them but managed to keep alive through the biggest pots we can find. Every early morning or evening I will go out to my garden with a basket to pick the raspberries and any other vegetables that were big enough to be picked. This is what I love most about having my garden, being able to grow my own food, and being able to taste the freshness of veggies and fruits. They taste completely different than the ones brought from the grocery store even if it is organic or from the farmer’s market.

Now that I live in an apartment, I do not have the space for a garden and missed it a lot. Thinking about this and with the weather warming up and Mother’s Day around the corner, I decided to make this Vegan Coconut Raspberry Cake with Raspberry Frosting using Let’s Do Organic Unsweetened Shredded Coconut and Native Forest Coconut Milk both from Edward & Son’s, a brand in which I love purchasing my baking ingredients from and to which I have been using for a long time.

If you are excited and ready to make this Vegan Coconut Raspberry Cake, here are the ingredients you will need:
-gluten-free flour
-brown rice flour
-unsweetened shredded coconut (I used Let’s Do Organic Unsweetened Shredded Coconut from Edward & Sons)
-full-fat coconut milk (I used Native Forest’s Coconut Milk from Edward & Son’s)
-maple syrup
-coconut oil
-apple cider vinegar
-organic coconut sugar
-baking powder
-baking soda
-fresh or frozen raspberries
-chia seeds
-vegan butter
-organic vegan butter

Let’s start baking this Vegan Coconut Raspberry Cake! Here is how I made this cake.

First, preheat the oven to 350 degrees F. Line two 6-inch pans with parchment paper and lightly spray with oil. In a large bowl, combine the flours, coconut sugar, shredded coconut, baking powder, and baking soda. Whisk together until thoroughly combined. In a separate bowl, combine the coconut milk, maple syrup, coconut oil,and apple cider vinegar. Slowly add in the flour mixture and combine well. Divide the batter into the two pans evenly. Bake for 30-35 minutes or until toothpick comes out clean. Let cool completely.

While the cake is cooling, make the raspberry jam. Add all the ingredients for the raspberry jam except for the chia seeds together over medium heat. Once it starts to boil, add the chia seeds and reduce the heat to low. Allow the sauce to thicken, stirring occasionally. Once ready remove from the heat and let the jam cool completely.

Make the frosting while the jam is cooling. Add all the ingredients for the frosting, except for the raspberry jam, together and whip with a mixer until smooth. Slowly add in the raspberry jam and whip again. You can add more of the raspberry jam for a darker color.

To assemble the cake, lay the 2 cakes on a flat surface and slice off any parts that are uneven. Add the raspberry jam to one cake. Top the second cake on top of the bottom cake you just spread jam to. Frost the cake with a knife or spatula. Add desired toppings if desired. I added some fresh raspberries and more unsweetened coconut flakes. Let the cake set in the fridge for 10 minutes before slicing.