Tangy lemon and sweet raspberries come together in this vegan lemon and raspberry cake, bursting with flavor and melting in your mouth with every bite! There’s no better way to celebrate Spring and the warm Summer months than with this bright and delectable lemon and olive oil cake.
Inspired by my favorite Vegan Lemon Crumb Cake, buttery vegan lemon crumb cake bursting with citrus and drizzled with sweet glaze. The perfect dessert for any occasion!
how to make this lemon and raspberry cake
You’re going to love this vegan lemon and raspberry cake!
Let’s dive into how to make it. Here’s what you’ll need:
- all purpose baking flour – I used King Arthur brand
- organic cane sugar and powdered sugar – sugars provide more than sweetness, it lends to the overall texture as well
- olive oil – I used an organic extra virgin olive oil
- plant milk – I used almond milk
- vegan yogurt – preferably an unsweetened yogurt
- lemon juice and zest
- vanilla bean paste – or vanilla extract
- baking powder, baking soda and salt
- fresh raspberries
Lemon and Olive Oil Benefits
Lemon and olive oil are not just delicious ingredients but also bring numerous health benefits to this cake. Lemons are rich in vitamin C, which boosts the immune system and olive oil, on the other hand, is packed with monounsaturated fats, which are heart-healthy and can help reduce inflammation. It’s also a good source of antioxidants and vitamin E, which support overall wellness.
Together, these ingredients not only enhance the flavor of this cake but also contribute to a healthier dessert option.
IF YOU LOVED THIS SPRING RECIPE…
You are going to love some of my favorite lemon recipes on the blog:
Vegan Lemon Muffins with Poppy Seeds
This vegan lemon and raspberry cake is sure to become a favorite for your spring and summer gatherings. Happy baking!
Vegan Lemon and Raspberry Cake
Ingredients
For the Cake:
- 1 cup almond milk
- ¼ cup lemon juice
- 2 cups all-purpose flour leveled and spooned
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup plain vegan yogurt
- ¾ cup organic cane sugar
- Zest of one lemon
- ½ cup olive oil
- 1 teaspoon vanilla bean paste or extract
- 1 cup fresh raspberries
For the Glaze:
- 1¼ cups powdered sugar
- ⅓ cup raspberries
- 1 tablespoon lemon juice
Instructions
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C) and prepare a loaf pan (9×5) with non-stick spray and parchment paper.
- In a small bowl, mix the almond milk and lemon juice. Let it sit for a few minutes to curdle.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the vegan yogurt, cane sugar, lemon zest, olive oil, and vanilla bean paste or extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk mixture. Mix until just combined and no spots remain. Gently fold in the fresh raspberries.
Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Raspberry Glaze:
- In a small bowl, mash the raspberries with a fork and use a fine mesh strainer to remove the seeds so you're just left with liquid. Add the lemon juice and powdered sugar and whisk until smooth. If the glaze is too thick, add a bit more lemon juice; if it's too thin, add more powdered sugar.
- Pour the raspberry glaze over the top of the cake and top with additional raspberries if desired. Chill in the refrigerator for the icing to set, about 20 minutes before serving.
