Raspberry fig lemon loaf



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 1½ cups full-fat coconut cream 
  • ¾ cup non-dairy milk (I used soy milk) 
  • ½ cup castor sugar or coconut sugar 
  • 1 tsp vanilla extract 
  • 1/4-1/3 cups coconut oil 
  • 1 tbsp lemon juice 
  • 1 tsp lemon zest 
  • 1 1/2  cups all-purpose flour
  • 1/2 cups spelt flour 
  • tsp baking powder
  • ¼ tsp salt
  • 3/4 cups raspberries fresh or frozen
  • tsp cornstarch


  • 3/4 cup vegan cream cheese 
  • 1 1/2 cups icing sugar 
  • 1 tsp vanilla extract 
  • pinch of salt 


  1. Preheat the oven to 180 degrees Celsius degrees. Line a banana bread tin loaf with parchment paper. 
  2. Combine all the wet ingredients in a large bowl and stir well.  In another bowl, whisk all the dry ingredients except raspberries. Pour the wet mixture over the flour mixture and whisk until just combined.
  3. Wash and pat dry the raspberries. Add cornstarch and raspberries to a medium bowl and toss to coat. Gently fold raspberries and the lemon zest into the cake batter, until combined.
  4. Pour the batter into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.
  5.  Let the cake cool completely before slicing/glazing.
  6. For the glaze: cream the cream cheese with the icing sugar, vanilla extract, and salt. 
  7. Frost the cake with the icing and then decorate with sliced figs or more raspberries. serve and enjoy!