Coconut molasses raisin cake
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Coconut molasses raisin cake| Bonbon Siro

This Coconut molasses raisin cake will blow your mind! This unusual dessert is easy, vegan, delicious and so pretty!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: Haitian, Vegan
Servings: 1 /8 cake
Calories: 485kcal
Author: Michaelle Barbor


  • 2 cups unbleached all-purpose flour
  • 1/2 cup <g class="gr_ gr_102 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="102" data-gr-id="102">spelt</g> flour
  • 3/4 cup blackstrap molasses
  • 1/2 cup raw unrefined cane sugar
  • 4 tablespoon of grated fresh ginger
  • 1 teaspoon vanilla
  • 1 tablespoon cinnamon powder
  • 1 teaspoon ground nutmeg
  • 1/2 cup melted coconut oil or vegan butter soften
  • 1/2 cup raisin
  • 1 teaspoon baking powder
  • 1 cup unsweetened apple sauce
  • 1 cup coconut shaving optional
  • 1/2 teaspoon salt


  • Heat up the oven to 350 degrees.
  • Using a hand mixer, add the butter in a large bowl. Beat until smooth.
  • Gradually add the sugar and molasses until well combined.
  • Add the apple sauce. Beat on low.
  • Add the flour, the baking powder, the ginger, the cinnamon, vanilla, and nutmeg.
  • Once it smooth, add the raisins.
  • Pour in a 9 inch. Top with the coconut if you have any.
  • Bake for 45 minutes.
  • Let stand for at least 20 minutes before serving.


*** Let cool before serving so the cake has time to set.
*** The coconut should be golden at the end. No need to pre-toast them.