Vegan Raspberry, Coconut and Hemp Seed Loaf

Posted by Tatiana Crichton on

Great for sharing with friends, for your hungry children after school or an afternoon pick-me-up for yourself, this loaf has those delicious raspberry and coconut flavours and it's vegan! 


1 1/2 cups SR flour

1 cup shredded coconut 

1 cup Pure Delight Hemp Seeds

1 tablespoon baking powder

2 teaspoons baking soda 

1 cup frozen raspberries 

2/3 cup brown sugar 

1/3 cup soaked dates, drained 

1/4 cup vegetable oil 

1 cup coconut yoghurt 

1/2 cup almond milk 

1 tablespoon apple cider vinegar 



In a mixing bowl add your flour, coconut, hemp seeds, baking powder and baking soda and mix until well combined. In a blender add the drained dates, sugar, yoghurt, milk and vinegar and blend until smooth. Pour the wet mixture into the dry and fold in your raspberries without overmixing. Then pour the mixture into a lined loaf tin, top with extra raspberries and coconut and bake in a preheated oven at 180°C for 35-45 minutes (vegan mixtures tend to take a little longer). Once cooked, let sit for 5-10 minutes before serving. Best served warm with a dollop of your favourite yoghurt or cream.