The Best Prosecco & Raspberry Loaf (Gluten Free, Vegan)

Prep: 10 minutesCook: 40 minutesTotal: 50 minutes
Yield: 1 loaf Category: Baking
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This delicious Prosecco & Raspberry Loaf is the perfect light dessert when you want something a little bit special.

I consider this to be something of a celebration cake and I think it would make a great dessert to enjoy on New Year’s Eve or a birthday if you wanted something other than chocolate. Saying that, the raspberries in the loaf are tart yet sweet and, when paired with the subtle hint of prosecco, make this the perfect bake for those Summer evenings too.

The sponge is light, fluffy and really delicately flavoured, which I am assuming is thanks to the prosecco! I have wanted to try adding it into a bake for a while but kept putting it off as I thought it would be really challenging. As you can imagine, I am very happy with how this recipe has turned out!

The addition of the coconut icing works perfectly on this loaf, however, you could omit it and top it with some melted white chocolate or a drizzle instead. If you do opt to make the icing noted below, you will need to use full fat coconut milk from a can or the results will not be the same. Leave the can in the fridge overnight to ensure it is chilled when you come to use it. You will have plenty of the icing leftover, however, it will last in the fridge for around a week so you could always use it on another bake at a later date.

Rather than adding the raspberries into the batter and stirring them in before pouring the batter into the tin, you will need to add them to the batter once the mixture has been poured into the loaf tin. Press each raspberry partially into the batter, staggering the depth of each one, before smoothing over the hole you have made and ensuring the batter is smooth before placing in the oven. This is the easiest way to ensure the raspberries are evenly distributed throughout the loaf and do not all sink to the bottom.

It can be tough to get a vegan bake that actually rises but I think the trick is to ensure the oven is really hot when the loaf goes in. To make sure it gets a good rise on it, ensure you preheat the oven for around 15 minutes! I based this recipe on my Vegan Lemon Drizzle which you can find here. For this recipe I used a 21 x 11 cm (8.5″ x 4.5″) loaf tin.

Do not substitute the coconut oil for other types of oil, eg olive oil, as they are heavier and will result in a much denser bake without the light fluffy sponge seen on this. This recipe is best eaten within a day or two of being made, however, it will last for up to five days in an airtight container.

If you like the recipe for my Prosecco & Raspberry Loaf you may also like my Orange & Cranberry Loaf, my no bake Raspberry Bounty Bars or my White Chocolate, Lemon & Raspberry Bars which you can find here. Alternatively, for another boozy dessert why not give my Spiced Plum & Gin Crumble or my Coconut & Amaretto Truffles a go.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x



for the loaf

  • 250g 1 + 1/2 cups + 1 tbsp gluten free plain flour
  • 200g 1 cup caster sugar
  • 120ml 1/2 cup soya milk
  • 100ml 1/4 cup + 2 tbsp prosecco
  • 75ml 1/3 cup coconut oil (melted)
  • 1 handful raspberries
  • juice 1/2 lemon
  • 1 tsp bicarbonate of soda
  • 1 tsp xanthan gum
  • pinch sea salt

for the topping

  • 1 can full fat coconut milk (chilled)
  • 100g icing sugar
  • handful freeze dried raspberry pieces


  1. Place 200g caster sugar in a large mixing bowl and add the melted coconut oil, stir until well combined
  2. Add the soya milk, juice of half a lemon and the prosecco. Stir briefly to combine
  3. Add the flour, xanthan gum, bicarbonate of soda and sea salt to the wet ingredients and mix well until a smooth batter forms
  4. Pour the mixture into a loaf tin lined with parchment paper and scatter the raspberries across the top. Press each one down into the batter, staggering the depth slightly, until completely hidden from view. Spread the batter acoss the top of the loaf ensuring it is smooth
  5. Bake the loaf in a preheated oven for 40 minutes at 170 degrees Celsius
  6. Spoon the hard creamy part of the coconut milk out of the can and into a mixing bowl
  7. Add the icing sugar to the bowl and, using a hand mixer, whisk together for a few minutes until smooth. Place in the fridge until needed
  8. Once baked, allow the loaf to fully cool before spreading some of the coconut icing across the top of the loaf. Scatter the raspberry pieces evenly across the top before serving


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