Print Recipe
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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Afternoon Tea
Cuisine: British
Keyword: Birthday Cake, Eggfree lemon cake, Lemon & Raspberry Cake, Vegan Lemon Cake recipe
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.