How about we dive into a cake that’s as vibrant in flavor as it is in color? This vegan lemon and raspberry cake is a perfect blend of tangy and sweet, guaranteed to brighten any occasion. Plus, it’s completely plant-based, so everyone can enjoy a slice!
Why This Recipe Works
- The combination of lemon and raspberry offers a refreshing taste that’s not too sweet.
- Using plant-based ingredients doesn’t compromise on texture or flavor.
- It’s straightforward to make, with no fancy techniques required.
- The cake is moist, thanks to the clever use of vegan buttermilk.
- It’s a visually stunning cake that’s sure to impress.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1/3 cup vegetable oil
- 2 tbsp lemon zest
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease your cake pan and line it with parchment paper for easy removal. This step ensures your cake won’t stick and comes out perfectly every time.
Make the Vegan Buttermilk
In a small bowl, mix almond milk with apple cider vinegar and let it sit for 5 minutes. This creates a vegan buttermilk that’s essential for the cake’s moisture and rise. It’s a simple trick that makes a big difference.
Combine Dry Ingredients
In a large bowl, whisk together flour, sugar, baking soda, and salt. Ensuring these are well mixed prevents any uneven baking or pockets of baking soda in your finished cake.
Mix Wet Ingredients
To the buttermilk, add vegetable oil, lemon zest, lemon juice, and vanilla extract. Whisk until well combined. The lemon zest adds a burst of flavor, so don’t skip it!
Bake to Perfection
Pour the batter into the prepared pan and gently fold in the raspberries. Bake for 35-40 minutes, or until a toothpick comes out clean. Let it cool before serving to allow the flavors to meld.
Tips and Tricks
For an extra zesty cake, add more lemon zest to the batter. If you’re using frozen raspberries, don’t thaw them first to prevent the batter from turning pink. To ensure even baking, rotate the cake pan halfway through the baking time. For a professional finish, dust the cooled cake with powdered sugar or drizzle with a lemon glaze.
Recipe Variations
- Swap raspberries for blueberries or blackberries for a different berry flavor.
- Add a layer of vegan cream cheese frosting for a richer cake.
- Incorporate poppy seeds into the batter for a lemon poppy seed variation.
- Use gluten-free flour to make the cake gluten-free.
- Top with coconut whipped cream for an extra indulgent dessert.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice can be used in a pinch, fresh lemon juice provides a brighter, more vibrant flavor that really makes the cake shine. Plus, fresh lemons are needed for the zest, which is key to the cake’s lemony goodness.
How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerating, let it come to room temperature before serving for the best texture and flavor.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend for the best results. The texture might be slightly different, but it will still be delicious.
Summary
This vegan lemon and raspberry cake is a delightful treat that’s easy to make and sure to impress. With its perfect balance of tangy and sweet, it’s a crowd-pleaser that happens to be plant-based. Give it a try for your next celebration or just because!