Raspberry Mascarpone Cake

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This basic cake is my go to recipe for a quick cake because it’s made from everything I always have on hand. It’s both extremely light and rich at the same time. When I want to make it feel more luxurious I’ll add mascarpone cheese and raspberry jam. If you can’t have dairy, you can certainly omit the cheese and use a non-dairy milk for the glaze. It’s also a really versatile cake - you can replace the raspberry and mascarpone by swirling in peanut butter or Nutella or fold in any kind of seasonal fruit that you have on hand!

Makes 1 Cake

  • 2 1/2 cups all purpose flour

  • 1 cup granulated sugar

  • 1 tablespoon freshly grated lemon zest

  • 1 1/2 teaspoon kosher salt

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1-14 ounce can full fat coconut milk 

  • 1 1/2 tablespoons white wine vinegar 

  • 1/2 cup canola oil 

  • 1 1/2 teaspoon vanilla extract 

  • 7 ounces raspberry jam

  • 5 ounces mascarpone cheese 

Glaze:

  • 3/4 cup confectioners sugar

  • 2 tablespoons milk

  • 2 tablespoons mascarpone cheese

  • 1 tablespoon raspberry jam

Preheat the oven to 350 degrees F. Heavily spray the inside of a bundt pan with canola spray. Set aside. 

Whisk together the flour, sugar, lemon zest, baking powder, baking soda, and kosher salt in a medium mixing bowl. In a 4 cup measuring cup combine the coconut milk and white wine vinegar and set aside for two minutes then whisk in the canola oil and vanilla extract. 

Pour the wet ingredients into the dry ingredients and whisk until smooth and no lumps remain. Pour half of the batter into the prepared bundt pan and, using two spoons, dollop the raspberry jam onto the batter. Repeat with the mascarpone cheese then top with the remaining batter.  Bake for 40 minutes, rotating the pan halfway through cooking, until a cake tester comes out clean. Allow to completely cool before removing from the pan.

To make the glaze, whisk together all of the ingredients until smooth and drizzle on the cake.