Vegan Lemon & Raspberry Cake (Dairy free, Egg free)

Vegan Lemon & Raspberry Cake, perfect for an elegant birthday tea! Zesty lemon cake with jammy pockets of raspberries layered with luscious lemon buttercream.

Dairy free, egg free, nut free & easy to adapt to gluten-free too.

Vegan Lemon & Raspberry Cake, perfect for an elegant birthday tea! Zesty lemon and raspberry sponge layered with luscious lemon buttercream. Easy to adapt to gluten-free too.

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This weekend just gone it was my birthday! (I do love a birthday)  I spent a very lovely day cooking a roast for everyone (we will gloss over the Brussels Sprout wrestling) and obviously there had to be cake!

I’ll be honest as much as I love coffee cake or a spicy carrot cake; lemon has to be my favourite.  And lets face it – it is a classic!

This Vegan Lemon & Raspberry Cake was the perfect combination of zesty lemon, sharp raspberries and sweet buttercream.  And the perfect end to a stunning roast dinner, including my lovely Vegan Yorkshire Puddings.

I have even made two, one which we demolished on my birthday and this amazing masterpiece for work.  I reckon it will all be gone by about 1030am!!

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Vegan Lemon & Raspberry Cake, perfect for an elegant birthday tea! Zesty lemon and raspberry sponge layered with luscious lemon buttercream. Easy to adapt to gluten-free too.

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The frozen raspberries are baked into the batter to give a beautiful sharp contrast to the zesty lemon sponge.  They also mean you also get little pockets of jammy raspberry through the cake.  And with the addition of the fresh raspberries on top… OH SO GOOD!!  I’m pretty sure the only thing that would have made it better is some dairyfree white chocolate shavings over the top.

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Vegan Lemon & Raspberry Cake, perfect for an elegant birthday tea! Zesty lemon and raspberry sponge layered with luscious lemon buttercream. Easy to adapt to gluten-free too.

 

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Ok the buttercream.  I use ready made because dairyfree buttercream can be unstable and liable to split.  Plus it saves a fair bit of time!

But.  Check the labels.  A lot of them (Waitrose, Sainsburys, Asda) contain milk as an ingredient.  The Dr Oetker ones don’t & neither do the Betty Crocker ones.  Both contain warnings for ‘may contain milk ingredients’.  I use Betty Crocker because it has the best consistency.

If you avoid may contains and want to make your own buttercream – then an adapted version of the Dairyfree White Chocolate Buttercream out the middle of this Vegan Bailey’s Cake would be incredible!  Just leave out the coffee, whiskey and cocoa powder and add the zest of another lemon instead.

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Pin Vegan Lemon & Raspberry Cake for Later:

Vegan Lemon & Raspberry Cake, perfect for an elegant birthday tea! Zesty lemon and raspberry sponge layered with luscious lemon buttercream. Easy to adapt to gluten-free too.

Other lovely Peachicks’ Bakery Lemon recipes:

Vegan Lemon Drizzle Cake – a good option for when you just want a quick fix of lemon cake

Lemon & Raspberry Vegan Scones – Something a bit different for afternoon tea!

Glutenfree, Vegan Lemon & Elderflower Mini Cakes – For an elegant party

Vegan Lemon & Blueberry Muffins – A great zesty breakfast option!

Olive & Lemon Snack Crackers – if you prefer a savoury lemon recipe

 

 

Recipe for Vegan Lemon & Raspberry Cake

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4.2 from 5 votes

Vegan Lemon & Raspberry Cake

Vegan Lemon & Raspberry Cake, perfect for an elegant birthday tea! Zesty lemon cake with jammy pockets of raspberries layered with luscious lemon buttercream.  Easy to adapt to gluten-free too.
Course Afternoon Tea
Cuisine British
Keyword Birthday Cake, Eggfree lemon cake, Lemon & Raspberry Cake, Vegan Lemon Cake recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 Slices
Author Midge @ Peachicks' Bakery

Ingredients

  • 200 g Caster Sugar
  • 150 ml Vegetable Oil
  • 50 g Dairyfree Margarine (Vitalite, Pure)
  • 2 Lemons (Zest & Juice)
  • 400 g Self Raising Flour (Wheat or Glutenfree)
  • 1 tbsp Whole Chia Seeds
  • 300 ml* Dairyfree Milk
  • Handful Frozen Raspberries (crushed)

To decorate

  • 200 g Raspberries
  • 2 tubs Lemon Buttercream (Betty Crocker)

Instructions

  • Preheat the oven to 160C and line three 7inch cake tins.  I greased then floured the tins or you can line with greaseproof paper.
  • Cream the margarine, vegetable oil and sugar together with the lemon zest and whole chia seeds.
  • Squeeze the lemon juice into a measuring jug and make up to 400ml with the dairyfree milk.
  • Weigh out the flour and fold into the creamed mixture while drizzling in the lemon & milk.
  • Divide the batter equally into the tins and sprinkle over the crushed frozen raspberries.  Gently swirl into the batter.
  • Bake on the middle shelf for between 25-28minutes. You will want to check the cakes after about 20minutes and then every couple of minutes after that.  
  • When completely cool, layer with buttercream and leave to set.  Once the filling has set, cover the sides and top of the cake with a thin layer of buttercream.  Pipe on roses and & decorate with fresh raspberries.

Notes

*The recipe says 300ml but you may need more or less depending on how much juice you get out of the lemons. You need 400ml of liquid altogether.

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