Description
Indulge in the refreshing flavors of this Vegan Lemon and Raspberry Cake, a perfect blend of tangy lemon and sweet raspberries. Topped with a creamy vegan lemon buttercream, this cake is a delightful treat for any occasion. Ideal for those following a plant-based diet, it offers a moist and flavorful dessert that everyone will love.
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Prepare the Cake Batter: In a large bowl, whisk together flour, granulated sugar, baking soda, and salt. In another bowl, combine almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract. Add wet ingredients to dry ingredients, mixing until just combined. Gently fold in fresh raspberries.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Lemon Buttercream: Beat vegan butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth. Adjust consistency with plant-based milk as needed.
- Assemble the Cake: Frost one cake layer with lemon buttercream, place the second layer on top, and frost the top and sides. Garnish with fresh raspberries, lemon slices, and lemon zest.
- Serve: Slice and serve the cake.
Notes
For best results, ensure all ingredients are at room temperature before starting.
If using frozen raspberries, thaw and pat dry to prevent excess moisture in the batter.
The cake can be made ahead and stored in the refrigerator or freezer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal per serving