Are you craving a delightful and refreshing dessert that is both vegan and bursting with flavor? Look no further than a homemade Vegan Lemon Raspberry Cake.
This cake combines the zesty and tangy taste of lemons with the sweet and juicy goodness of raspberries, creating a delightful treat that will impress your taste buds and leave you wanting more.
In this article, we will explore two reference articles to gather the best tips, tricks, and techniques for making a vegan lemon raspberry cake.
By combining the information from both sources, we will provide you with a comprehensive guide to create a mouthwatering cake that is both cruelty-free and delicious.
Ingredients for Vegan Lemon Raspberry Cake
Here are the ingredients you’ll need to gather for your vegan lemon raspberry cake:
- Flour 2 1/3 cups
- Sugar 1/2 cup
- Baking powder 4 teaspoons
- Salt 1/4 teaspoon
- Cardamom 1/2 teaspoon
- Oil 2/3 cup
- Non-dairy milk 1 1/3 cups
- Lemon juice 3 tablespoons
- Vanilla 1 teaspoon
- Apple sauce 2 tablespoons
- Lemon extract 1/2 teaspoon
- Lemon zest 1 teaspoon
- Vegan margarine (Earth Balance) or vegetable shortening 1 cup
- Powdered sugar 2 cups
- Vanilla powder 1 teaspoon
- Lemon extract 1/2 teaspoon
- Raspberries As desired
Lemon Raspberry Cake Vegan Recipe
Follow these steps to create your delicious vegan lemon raspberry cake:
Preheat your oven to 350°F (175°C).
Grease your cake pans with vegan margarine or oil.
In a medium bowl, combine the flour, sugar, baking powder, salt, and cardamom. Mix well.
In a separate bowl, combine the oil, non-dairy milk, lemon juice, vanilla, apple sauce, lemon extract, and lemon zest. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.
Pour the batter into your greased cake pans and smooth the tops with a spatula.
Bake the cakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool completely before frosting.
Frosting Your Vegan Lemon Raspberry Cake
To create a delicious frosting for your vegan lemon raspberry cake, follow these steps:
- In a mixing bowl, whip the vegan margarine or vegetable shortening until light and fluffy, approximately 10 minutes.
- Sift the powdered sugar and vanilla powder into the bowl with the margarine or shortening.
- Continue to whip the mixture for a couple of minutes until well combined and fluffy.
Finishing Touches and Decoration
Once your cake has cooled and your frosting is ready, it’s time to put the finishing touches on your vegan lemon raspberry cake. Here are some ideas for decoration:
- Gently spread the frosting over the cooled cakes, layering them to create a multi-tiered cake.
- Garnish with fresh raspberries and mint leaves for a fresh and colorful look.
- Consider adding lemon slices or blueberries for a festive touch, perfect for celebrating special occasions.
Serving and Storing Your Vegan Lemon Raspberry Cake
Your vegan lemon raspberry cake is now ready to be enjoyed. Slice it into generous portions and serve it to your guests or family members. If there are any leftovers, you can store the cake in an airtight container in the refrigerator for a few days. However, be mindful that vegan cakes tend to dry out when refrigerated for extended periods. To maintain the freshness of your cake, consider wrapping individual slices in plastic wrap and freezing them for future enjoyment.