Vegan Lemon and Raspberry Cake
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!
Servings: 10
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 (9x5) 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.
Notes
This cake is best if stored in an airtight container at room temperature for 3 days or in the refrigerator for 5 days. Additionally, you can wrap and freeze the cake for up to 3 months.