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Raspberry Pistachio Loaf Cake

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  • prep time - 20 mins
  • cook time - 50 mins
  • total time - 70 mins
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  • serves - 8-10

This decadent Raspberry Pistachio Loaf Cake is a yummy summer treat, perfect for the weekend!


  • 1 Ripe banana, mashed⁠ 
  • 1 cup Coconut sugar ⁠
  • 1/2 cup Coconut oil, melted ⁠
  • 1/2 cup Pistachio nuts, blended into a flour 
  • 2 cup Self-raising gluten-free flour⁠ 
  • 1/4 cup Performance Vanilla ⁠
  • 1 cup Plant milk⁠ 
  • 1 tbsp Apple cider vinegar⁠ 
  • 2 tsp Baking powder⁠ 
  • 1/2 tsp Baking soda
  • 200g Raspberries ⁠
  • 100g Vegan white chocolate ⁠
  • 1 tsp Coconut oil


  1. Preheat your oven to 180c and grease and line a loaf pan with baking paper.⁠
  2. In a large bowl whisk together the milk and vinegar - set aside to thicken.⁠ ⁠
  3. In a large mixing bowl, cream together the oil and sugar. Whisk in your non-dairy milk and mashed banana. Sift in your dry ingredients and mix gently until just combined. ⁠
  4. Transfer the mixture into the loaf tin and pop this into the oven for 45-50 minutes until cooked through. ⁠ ⁠
  5. Allow your loaf to cool in the tin for 5 minutes, then transfer wire wrack.⁠
To make the glaze:⁠
  1. Melt the chocolate with the coconut oil.⁠
  2. Crus⁠h the raspberries and then stir them into the chocolate.
  3. Pour the glaze over the bread and let it sit for 30 minutes to set.⁠
  4. Top with pistachios and fresh berries.

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