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.
Servings: 8 Slices
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.