Vegan Lemon and Raspberry Cake

Name: Vegan Lemon and Raspberry Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsweetened almond milk (or other plant-based milk); 1/2 cup vegetable oil; 1/4 cup lemon juice; Zest of 2 lemons; 1 teaspoon vanilla extract; 1 cup fresh raspberries; 1 cup vegan butter, softened; 4 cups powdered sugar; 2 tablespoons lemon juice; Zest of 1 lemon; 1-2 tablespoons plant-based milk (as needed); Fresh raspberries; Lemon slices; Lemon zest

Isabella

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If you’re looking for a vibrant, delicious, and vegan-friendly dessert, this Vegan Lemon and Raspberry Cake is the perfect choice. Combining zesty lemon and sweet raspberries, topped with a luscious lemon buttercream, this cake is ideal for any occasion. Whether you’re celebrating a special event or simply enjoying a treat, this cake will impress with its fresh flavors and delightful texture.

Ingredients:

For the Cake:

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsweetened almond milk (or other plant-based milk)

1/2 cup vegetable oil

1/4 cup lemon juice

Zest of 2 lemons

1 teaspoon vanilla extract

1 cup fresh raspberries

For the Lemon Buttercream:

1 cup vegan butter, softened

4 cups powdered sugar

2 tablespoons lemon juice

Zest of 1 lemon

1-2 tablespoons plant-based milk (as needed)

For Garnish:

Fresh raspberries

Lemon slices

Lemon zest

Directions:

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.

Prepare the Cake Batter:

In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt. In a separate bowl, mix the almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract. Combine the wet and dry ingredients, mixing until just combined. Be careful not to overmix to keep the cake light and fluffy. Gently fold in the fresh raspberries for a burst of fruity flavor in every bite.

Bake the Cakes:

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Lemon Buttercream:

Beat the vegan butter in a large bowl until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until smooth. Adjust the consistency with plant-based milk as needed to achieve a spreadable texture.

Assemble the Cake:

Once the cakes are fully cooled, place one layer on a serving plate and spread a layer of lemon buttercream on top. Add the second cake layer and frost the top and sides of the cake with the remaining buttercream. For a professional touch, smooth the buttercream and create a beautiful finish.

Garnish and Serve:

Decorate your cake with fresh raspberries, lemon slices, and a sprinkle of lemon zest. Slice and serve to enjoy a refreshing and delightful vegan dessert.

Serving Tips:

Serving Temperature: This cake is delightful both at room temperature and slightly chilled. If you’ve stored it in the refrigerator, allow it to sit out for about 15-20 minutes before serving to enhance the flavors.

Portion Control: For a classic presentation, cut the cake into 12 slices. This size is perfect for balancing the rich lemon buttercream with the light, fruity cake.

Pairing Suggestions: Serve with a side of fresh berries or a dollop of vegan whipped cream. A cup of tea or a glass of sparkling water complements the cake’s zesty flavors wonderfully.

Garnishing: For an extra touch of elegance, top each slice with a fresh raspberry or a small mint leaf. This not only adds a pop of color but also enhances the cake’s fresh flavor.

Storage Tips:

Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. If it’s not overly humid, it should stay fresh and moist.

Refrigeration: For longer storage, keep the cake in the refrigerator. Ensure it is well-covered to prevent it from drying out or absorbing odors from other foods. The cake can be stored in the fridge for up to 5-7 days.

Freezing: To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It can be stored in the freezer for up to 2-3 months. When ready to enjoy, thaw the cake in the refrigerator overnight before serving.

Sliced Cake Storage: If you’ve already sliced the cake, place the slices in a single layer in an airtight container. This helps to maintain the cake’s texture and prevents the slices from sticking together.

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FAQs:

Can I use a different type of plant-based milk in this recipe?

Yes, you can substitute the unsweetened almond milk with other plant-based milks such as soy milk, oat milk, or coconut milk. Each type of milk will bring a slightly different flavor and texture, but all are suitable for this vegan cake.

Can I use frozen raspberries instead of fresh?

Absolutely! If fresh raspberries are not available, you can use frozen raspberries. Be sure to thaw them and pat them dry with a paper towel to remove excess moisture before folding them into the batter. This will help prevent the batter from becoming too watery.

How can I make this cake gluten-free?

To make this cake gluten-free, you can use a 1-to-1 gluten-free baking blend in place of the all-purpose flour. Be sure to check that all other ingredients, such as the baking soda and powdered sugar, are also gluten-free.

Can I make this cake ahead of time?

Yes, you can make the cake ahead of time. Bake and cool the cake layers, then wrap them tightly and store them in the refrigerator for up to 3 days or freeze for up to 2-3 months. Frost the cake just before serving to keep the frosting fresh and smooth.

Conclusion:

This Vegan Lemon and Raspberry Cake is not only a feast for the eyes but also for the palate. Its vibrant lemon flavor combined with the tartness of raspberries creates a harmonious and refreshing taste. Perfect for vegans and non-vegans alike, this cake is sure to be a hit at your next gathering or celebration.

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