Vegan Raisin Cake – Fluffy & Super Easy

This vegan raisin cake (Greek Stafidopita) is soft, fragrant, and beautifully spiced — similar in texture and aroma to traditional Fanouropita. Packed with juicy black raisins, cinnamon, and a hint of clove, it’s a comforting Greek fasting dessert that’s simple yet deeply flavorful.

Made in two stages for optimal texture, this cake rises beautifully and bakes into a fluffy, moist crumb with a lightly crisp sesame topping. It’s perfect for Lent, fasting periods, or whenever you want a dairy-free, egg-free homemade treat.

Vegan Raisin Cake – Fluffy & Super Easy

Recipe by George Zolis

5.0 from 1 vote

Course: DessertCuisine: GreekDifficulty: Easy

Servings

20

pieces

Prep time

20

minutes

Cooking time

1

hour 

Calories

380

kcal

Total time

1

hour 

20

minutes

Fluffy vegan Greek raisin cake with cinnamon and sesame. Inspired by Fanouropita, easy to make and perfect for fasting.

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Ingredients

Metric US

• First Stage

• 650 g 5 1/4 cup All-purpose Flour

• 350 g 1 1/2 cup Lukewarm Water

• 50 g 1.7 oz Fresh Yeast or 14 g Dry Yeast

• 50 g 1/4 cup Sugar

• 12 g 2 tsp Salt

• 50 g 3 1/2 tbsp Vegetable Oil

• Second Stage

• 270 g 1 1/3 cup Sugar

• 250 g 1 cup Vegetable oil or Olive oil

• 200 g 3/4 cup Water

• 350 g 2 1/4 cup Black Raisins

• 2 tbsp 2 tbsp Flour, for coating

• 1 tbsp 1 tbsp Ground Cinnamon

• 1/2 tsp 1/2 tsp Ground Clove

• For Topping

• Sesame Seeds

How to make Vegan Raisin Cake

• Dissolve the yeast with a little water and flour and let it sit for 10 minutes until activated.
• Combine the remaining ingredients of the first stage and add the yeast mixture.
• Knead for about 4 minutes, then cover and let rise for 45–60 minutes until doubled.
• Add the ingredients of the second stage (except raisins) and knead for 5 minutes.
• Toss the raisins with a little water and flour, then incorporate them into the dough.
• Transfer the mixture to a 40×30 cm (16×12 inch) baking pan.
• Sprinkle generously with sesame seeds.
• Bake in a preheated oven at 375°F (190°C), conventional heat, for about 1 hour, until golden and fully baked.
• Allow to cool before slicing.

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What Makes This Raisin Cake Special?

Unlike simple oil-based cakes, this recipe uses a two-stage method with yeast, giving it:

• Better structure
• Airy crumb
• Long-lasting softness

The combination of cinnamon and clove gives it the familiar aroma of Fanouropita.

Why Coat the Raisins in Flour?

Coating the raisins prevents them from sinking and helps distribute them evenly throughout the cake.

Texture & Flavor Profile

Expect:

• Soft and fluffy interior
• Sweet bursts of raisins
• Warm spice aroma
• Light crunch from sesame seeds

It pairs beautifully with coffee or tea and keeps fresh for several days.

Perfect for Fasting & Traditional Celebrations

This cake is:

• Egg-free
• Dairy-free
• Suitable for Lent
• Inspired by traditional Greek baking