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Vegan Raspberry and Almond Bread

A delicious sweet and healthy vegan baking recipe!
Prep Time10 mins
Cook Time50 mins


  • 1 cup buckwheat flour
  • 1/2 cup almond meal
  • 1 cup almond milk (I used Califia's unsweetened almond milk)
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 1/4 cup melted coconut oil
  • 1/2 tsp almond essence to give it that almond flavour
  • 1/2 tsp vanilla essence
  • 1 cup frozen raspberries
  • slivered almonds to top


  • Preheat your oven to 180 degrees Celsius
  • Line a loaf tin with baking paper.
  • In a mixing bowl, add the buckwheat flour, almond meal, essences, sweetener,baking powder and combine. Then add the almond milk and stir.
  • Add the melted coconut oil and combine well.6. Pour into your loaf tin and press some raspberries in the dough as well as top the bread with extras and the slivered almonds.
  • Bake for 50 minutes at 180 degrees Celsius.
  • Leave to cool before slicing. Keep in an airtight container.