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 Layer Cake
This beautiful egg free lemon cake makes for a decadent, elegant vegan birthday cake. And its why it is my birthday cake of choice! 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!!
Can I make a Gluten Free Lemon & Raspberry Cake?
The beauty of vegan cakes & egg less sponges is that they naturally lend themselves to being made with gluten free flour. This is because of the increased quantities of liquid ingredients. Just use the same amount of gluten free flour and don’t forget to use xanthan gum if your flour doesn’t have a thickening agent in it
Can I use frozen raspberries in the Lemon Sponge?
In fact frozen raspberries often work better. They are a LOT cheaper and hold their shape much better than fresh when baked into the batter. Freezing is a great way of preserving raspberries that go soft all too soon. And for us means we can have No17 raspberries well into winter.
The raspberries give a sharp, tart contrast to the zesty lemon sponge & can balance out the sweetness of the buttercream.
The best thing about baking the raspberries into the sponge is that you get these beautiful, 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 scattered over the top with some toasted almond flakes for a bit of crunch!
So if you see a punnet of yellow sticker raspberries in the supermarket, bung it straight in the freezer and when you get a bit of time, treat yourself to one of these beautiful vegan Lemon & raspberry cakes!
Can I use other fruit in this Vegan Lemon Cake?
Frozen Blueberries work particularly well when baked into the sponge. Alternatively, frozen mango chunks, white chocolate chips (freeze them first to stop melting into batter) or dried cranberries are also really nice in this zesty eggfree lemon cake. Or for a bit of a spicy kick, why not add finely diced candied ginger!
How do I stop my Dairy Free Buttercream from splitting?
Ok EVERYONE knows – Dairy Free buttercream is notoriously unstable & infinitely liable to split. Its so infuriating and is due to the water content of dairy free margarines.
DO NOT DESPAIR! There are actually a few solutions & simple tips for stopping your vegan buttercream from splitting!
1. Use Ready Made
They are great in a hurry 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, although a word of warning, it is very, very, very sweet so load up the fresh raspberries.
2. Use Dairy Free Baking Block or Vegan Block Butter
The water consistency is a lot lower so they already have a reduced tendency to split. BUT Check the labels!
Some, like Stork & supermarket own baking blocks contain no milk ingredients but are labelled as not suitable for allergy sufferers. SO ok for vegans but if you are making for someone with allergies best to check with them. The alternative is a vegan block butter like vitalite if you can get it. Or use a dairy free spread like pure & go for option 4 of adding white chocolate alongside the cream of tartar to help it set.
3. Use Cream of Tartar
This magic little ingredient, helps bind the dairy free buttercream and makes it smooth & fluffy. This is what I use in all my buttercreams, whether I’m adding cream cheese or chocolate as well. Cream of Tartar is especially useful with this cake as the lemon zest just adds to the danger of splitting happening!
4. Add Vegan White Chocolate
There are a few dairy free white chocolates around now that make beautiful additions to vegan lemon buttercream. If you fancy this then just use an adapted version of the Dairyfree White Chocolate Buttercream out the middle of this Vegan Bailey’s Cake. Just leave out the coffee, whiskey and cocoa powder and add the zest of another lemon instead.
Pin Vegan Lemon & Raspberry Cake for Later:
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
Vegan Lemon & Raspberry Cake
- 1 whole Lemon (Zest)
- 100 g Dairy Free Baking Block or Vegan Butter At Room Temperature
- 200 g Icing Sugar
- 1 tsp Cream of Tartar
- 200 g Raspberries
- 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 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. If you are feeling really fancy you can pipe pretty roses or just add a smooth layer and decorate with fresh raspberries.
- Add all the ingredients for the buttercream into a large mixing bowl and beat together until smooth & fluffy. This is much easier with an electric mixer but start slow and increase the speed once the icing sugar is mixed in otherwise your kitchen will disappear in clouds of icing sugar!