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Vegan Raspberry Lemon Cake

Vegan Lemon Raspberry Cake being cut and served

5 from 1 reviews

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Ingredients

Dry:

  • 2 1/3 cups flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cardamom

Wet:

  • 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

Instructions

  • 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

Frosting:

  • 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

Raspberry Jam:

Click Here for my Recipe!

Click Here to Watch Video on How to Assemble and Decorate this Cake!

Notes

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.

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