A delicious and moist vegan lemon and raspberry cake is decorated and filled with raspberry jam and a zesty lemon buttercream, topped with fresh raspberries. Vegan, easy, no-egg and no-dairy.
Vegan Lemon and Raspberry Cake
If you like lemons and raspberries, then you’re going to LOVE this Lemon Raspberry Cake! This fruity cake is bursting with zesty lemon flavour and juicy raspberries and is covered in a tangy lemon buttercream. It’s the ultimate lemon raspberry dessert for Summer, Birthdays or a special occasion. I actually made this cake for my mums birthday and it went down a storm with friends and family.
Why you’ll love this cake:
- It’s vegan friendly
- Easy to make
- Small batch
- Easy and simple decoration
- Bursting with flavour
- Zesty lemon frosting
- Fresh raspberries in the cake
- Raspberry jam is hidden between the cake layers
- Great for birthdays or special occasions
Layers of a lemon & raspberry cake
This cake has 3 components, which are super easy to make. From moist cake filled with juicy raspberries to the zesty buttercream, each bite is filled with ULTIMATE fruity flavour.
- Cakes – I thought for the sponge I would use fresh raspberries as they look amazing in the sponge. The raspberries are juicy, so when added into cake batter, inevitably they’ll sink somewhat, but honestly, it’s so delicious, I don’t even care – haha! It doesn’t ruin the taste which is ultimately the most important bit. If that does bother you, there is a simple trick to prevent this, check out the recipe card.
- Filling – I decided to add a fun swirl of lemon buttercream and raspberry jam. The buttercream is a American style buttercream with fresh lemon zest and lemon zest. It is so good! I used shop bought raspberry jam but you’re more than welcome to make your own raspberry jam or raspberry compote. Oh, and also there is zest of a whole lemon in the filling too, scrumptious!!!
- Buttercream + decoration – Finally the cake is covered in the same simple lemon buttercream, along with swirls of raspberry jam. I topped the cake with swirls of buttercream and fresh raspberries, and more lemon zest to showcase the full flavour of the cake.
Ingredients you need to make this cake:
- Dairy-free milk and apple cider vinegar : For the sponge, you’ll want to make a simple dairy-free buttermilk. Whisk these two ingredients together and allow to stand for 5 minutes to curdle, making your vegan buttermilk.
- Self raising flour : You’ll want to use self raising flour, as this helps the cake to rise and become extra light & fluffy.
- Caster Sugar : The sugar adds sweetness and stabilises the cake. You can use white caster sugar or a golden caster sugar if preferred.
- Baking powder and bicarbonate of soda : These two raising agents allow the cake to rise and become fluffy. They’re a must in vegan cakes.
- Oil : I like to use sunflower oil for cakes, as it works amazingly well and doesn’t have any flavour, meaning it won’t effect the taste of the cake unlike coconut oil and other vegetable oils.
- Raspberries : The star of the show. You’ll want to coat the raspberries in flour before adding into the batter for the cake, this helps to prevent the berries sinking when baking.
- Lemons : Make sure to use un-waxed lemons as you’re going to be using the lemon juice AND zest for cake and buttercream.
- Dairy-free butter : Make sure to use a vegan block butter for stable and thick buttercream. My favourites are Flora Plant Butter and Naturli Vegan Block.
- Icing sugar : Sift the icing sugar for a grain free buttercream.
How to make a vegan lemon and raspberry cake
This cake comes together a little differently than other cakes. The raspberries are coated in flour before being added into the cake batter. This prevents them sinking to the bottom.
In a bowl or jug, mix together the milk and vinegar, set aside to create a curdled buttermilk.
- Sieve the flour, raising agents, sugar and lemon zest in a bowl, stir to combine. Pour in the oil and buttermilk, mix to combine.
- Coat the raspberries
Roll the raspberries in flour, then add into the cake batter, only gently stir to combine- do not over-mix!
Evenly divide the cake batter into the lined cake tins, bake until a skewer or toothpick inserted into them middle of the cakes comes out clean. Set aside at room temperature to cool fully before filling and icing.
In a stand mixer or with a hand whisk, cream the butter then add in the icing sugar, milk and lemon zest. Whip until thick and creamy. Transfer some of the buttercream into a piping bag.
Place a cake layer on a turntable or cake stand, pipe a swirl of buttercream then swirl of raspberry jam into the middle of the cake. place on-top another cake layer. Coat the whole cake with buttercream.
Coat the entire cake with a neat layer of buttercream. Transfer some buttercream into a piping bag fitted with a star tip. Pipe swirl on the top of the cake and finish with some fresh raspberries and lemon zest.
Lemon and raspberry cake Tips and Tricks
- For preventing the raspberries sinking to the bottom of the cake when baking, toss the berries in flour then add into the cake batter.
- Use soya milk for the best buttermilk. Any dairy-free milk works perfectly, but I find soya milk works best when making a thick buttermilk for cakes.
- Make sure to measure all of the ingredients correctly. My preferred method is grams as this is the most accurate.
- Store the cake in a air tight / sealed container in the fridge to keep fresh. Enjoy within 2-3 days of making. If left too long, the moisture from the raspberries in the sponge may go very soft.