Raspberry streusel cake! This is potentially the best cake recipe I have made this year. The crumbly, buttery streusel works perfectly with the soft sponge and sweet raspberries. Everything about this is moreish and will leave you coming back for another slice! Ingredients 400ml milk 1 tbsp apple cider vinegar 350g plain flour 300g super fine sugar 1 tsp baking soda 3/4 tsp baking powder 1/4 tsp salt 1 tsp vanilla extract 150ml oil (coconut/ any neutral oil works) 90g raspberries Streusel: 45g flour 35g sugar 30g butter Icing: 60g icing sugar 3 tbsp lemon juice 4 defrosted raspberries Instructions 1. Pre-heat the oven to 180C/ 360F. Prep an 8 inch spring form baking tin with baking paper on the bottom and grease the sides. 2. In a small bowl, prepare your streusel by combing the streusel ingredients and mixing with your fingers until combined and crumbly. 3. In a large bowl, combine the milk and acv. Set aside for a couple of minutes. In a another bowl, combine the flour, baking soda, powder and salt. 4. Add the sugar, oil and extract to the milk and whisk together. Then pour the dry ingredients into the dry, whisking as you go. Pour the batter into the baking tin. Then add the raspberries on top. Follow with the streusel mixture. Bake for 50 minutes, or until a knife comes out of the centre clean. 5. Leave for 10 minutes before removing from the tin and topping with your icing. I made one raspberry icing by mixing the raspbs, 1.5 tbsp lemon juice and 30g icing sugar and one plain with the remaining sugar and lemon juice. More juice= thinner icing, more sugar= thicker icing. Slice and enjoy! #raspberrystreusel #streusel #streuselcake #raspberries #raspberrycake #cake #crumble #crumblecake #easyrecipe #eggfree