Description
This Vegan Lemon Raspberry Cake is a showstopper! It’s moist, flavorful, and beautifully decorated. The combination of zesty lemon and sweet raspberries is simply irresistible. This recipe is completely vegan, making it a perfect treat for everyone.
Ingredients
Scale
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened applesauce
- 1 cup plant-based milk (such as almond or soy)
- ⅓ cup vegetable oil
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, gently folded in
- For the Lemon Frosting:
- 1 cup vegan butter, softened
- 4 cups powdered sugar
- ¼ cup lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
- Fresh raspberries for decoration
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the applesauce, plant-based milk, oil, lemon juice, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Gently fold in the fresh raspberries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Prepare the Lemon Frosting: In a large bowl, beat the vegan butter until light and fluffy.
- Gradually add the powdered sugar, mixing until combined.
- Add the lemon juice, lemon zest, and salt. Beat until the frosting is smooth and creamy.
- Assemble the Cake: Place one cake layer on a serving plate. Top with a layer of frosting. Add the second cake layer and frost the top and sides of the cake.
- Decorate with fresh raspberries.
- Refrigerate for at least 30 minutes before serving.
Notes
- For a more intense lemon flavor, you can add a bit more lemon zest to the batter or frosting.
- If you don’t have applesauce, you can substitute it with an equal amount of mashed banana.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: PT30M
- Cook Time: PT35M
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 3g