It is hard to believe it is July already. Summer has really settled here in New England, and maybe because we have such a short season, we are outside more, appreciating the beauty all around. With the 4th of July in just a couple of days, I thought I would make a Vegan Lemon Raspberry Cake, a perfect way to celebrate this important day.
My dad loves this cake. The other day he told me this vegan lemon raspberry cake was a “lick-the-plate” kind of cake. I love it too! You can be so creative when decorating this cake. You can add some blueberries and make it a red, white, and blue cake for the 4th, or you can decorate it with lemons and mint for a different look. I chose to decorate with raspberries and mint this time. It is Raspberry Season, and the berries are large, sweet, juicy, and flavorful. What a perfect time to make a Raspberry Cake.
I planted raspberry bushes in my garden this year; I am so excited for next year when we should have an abundance of raspberries. In the meantime, there are plenty of excellent farm stands that carry raspberries this time of year. They are so much better when they have a chance to ripen before they are picked.
There is a hint of lemon in the cake and frosting, which pairs so wonderfully with raspberries. If you like lemon flavor, add some extra to both the cake and frosting. The recipe for this cake calls for just a hint of lemon.
This Vegan Lemon Raspberry cake is not a difficult cake to make, but the cake has to cool completely before the frosting is applied. I have found that vegan cakes dry out in the fridge, so limit the time the cake is in the fridge. If you make the cake the night before, it may be best to freeze the cake overnight and then ice in the morning. This cake freezes really well.
Not Overly Sweet:
This cake recipe may be a little less sweet then you are used to, but I did this on purpose as I have found that the slightly less sweet cake pairs so well with the sweeter frosting.
The consistency in the frosting can be dependent on temperature. It can get a little wet if too hot, just pop it in the fridge for a few moments, it will harden right up.
As you know, I love to bake, and I’ll use any excuse to bake. This wonderful cake is healthier for you because it has no dairy and no eggs.
Happy 4th of July:
It’s time for me to wish you a Happy 4th of July. I hope you have a wonderful weekend, get outside, enjoy the summer weather, but be sure to stay safe.Print
Vegan Raspberry Lemon Cake
- Yield: 1 (6in.) Cake with 3 tiers 1x
- Diet: Vegan
- 2 1/3 cups flour
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cardamom
- 2/3 cup oil
- 1 1/3 cups milk
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
- 1/2 teaspoon lemon extract
- 1 teaspoon lemon zest
- Preheat oven to 350F
- Grease the cake pans (I used three 6 in. pans)
- Combine and mix dry ingredients
- Combine wet ingredients
- When oven is ready, mix dry and wet ingredients together, stir until combined. Pour into three 6 in. pans
- Bake at 20-25 minutes until toothpick comes out clean
- Remove from oven and let cool
- 1 cup vegan margarine, Earth Balance ( I sometimes use half Earth Balance and half vegetable shortening)
- 2 cups powdered sugar
- 1 teaspoon vanilla powder
- 1/2 teaspoon lemon extract
- With an electric mixer, whip margarine and shortening until light and fluffy (about 10 min.)
- Sift the powdered sugar and vanilla powder
- Add sugar to the electric mixer and continue to whip for another couple of minutes
If the frosting is too wet, add more powdered sugar one tablespoon at a time until you get the right spreading consistency. You can also harden the icing by placing it in the fridge for a few minutes.