Vegan Lemon Raspberry Cake With Lemon Buttercream
This homemade vegan lemon raspberry cake is easy to make and has been described as ‘the best cake I’ve ever eaten!’ by our taste testers. Featuring a moist lemon sponge, sandwiched with zesty lemon buttercream, tangy raspberry jam and fresh raspberries. A beautifully sweet and fresh summer bake with no egg and no dairy.
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Serves: 10 slices
Calories: 671kcal
Ingredients
For the sponge:
- 400 g self raising flour
- 1 tsp baking powder
- 220 g caster sugar
- 150 g coconut oil (melted and cooled to room temperature)
- 320 ml dairy free milk (at room temperature)
- 1 tbsp lemon extract
- 1 tsp vanilla
- zest of 1 lemon (optional)
For the buttercream:
- 100 g vegan margarine (spreadable variety (*see note for conversion if you want to use vegan butter))
- 500 g icing sugar
- 3 tbsp lemon extract
- zest of 1/2 a lemon (optional)
Extras:
- 125 g fresh raspberries
- 150 g raspberry jam
- 25 g icing sugar (for dusting)
Instructions
To make the sponge cake:
- Preheat the oven to 160°C fan (180°C conventional / 350°F / gas mark 4) and line two 18cm (7") sandwich cake tins (**see note for tips).
- Melt the coconut oil and then leave it to cool to room temperature. Take the milk out of the fridge and bring it to room temperature.150 g coconut oil, 320 ml dairy free milk
- In a large bowl, sift in your flour and baking powder.400 g self raising flour, 1 tsp baking powder
- Add the sugar and mix the dry ingredients together.220 g caster sugar
- Add the room temperature oil, milk, lemon extract, vanilla and lemon zest (if you're using it).1 tbsp lemon extract, 1 tsp vanilla, zest of 1 lemon
- Mix with a large whisk until combined. Don't over-mix, just whisk for a few seconds until smooth and no pockets of dry flour remain.
- Transfer the mixture to the two sandwich tins in roughly equal amounts.
- Bake for 40 minutes until a skewer (or sharp knife) inserted into the centre of the cake comes out clean.Note: You want the skewer to be clean when it is removed from the cake, i.e. no wet batter on it. If the skewer comes out with a couple of dry crumbs on it (or clean), this is fine and the cakes should be ready to come out of the oven. Test both cakes in a couple of spots to be sure.
- Cool your cakes completely in the tins (for at least 2 hours).
To make the buttercream:
- Add the margarine and icing sugar to a bowl and stir until creamy.Note: The buttercream will go through a stage of looking like breadcrumbs, this is completely normal - keep stirring and it’ll transform into a lovely soft buttercream in a couple of minutes. If you prefer, you can use a stand mixer or handheld mixer for this step.100 g vegan margarine, 500 g icing sugar
- Add the lemon extract a tbsp at a time and beat until combined. Stir through the lemon zest (if you're using it).3 tbsp lemon extract, zest of 1/2 a lemon
Put your cake together:
- Once your cakes are completely cold remove them from the tins.
- Smooth raspberry jam on one sponge cake and lemon buttercream on the other.150 g raspberry jam
- Add your fresh raspberries onto the jam side and then sandwich your cakes together.125 g fresh raspberries
- Dust with icing sugar and then serve.25 g icing sugar
Video
Notes
Vegan / Dairy Free / Egg Free / Nut Free
* This recipe used firm but spreadable vegan margarine. If you have the firmer block butter kind, adjust your quantities to 140g butter and 400g icing sugar.
** To line cake tins I draw around the bottom of the tin onto baking paper, cut it out and then cut a strip for the sides. I use a little spray cooking oil to stick it in place.
*** This recipe makes two sponges (i.e. one sandwich). If you want a four layer cake then just double up the recipe but if you only have two cake tins then make two separate batches because the batter should be baked straight away. If you would like to put buttercream around the sides of your cake, double or triple the buttercream ingredients accordingly.
Recipe inspired by: England, UK
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 671kcal | Carbohydrates: 116g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Sodium: 159mg | Fiber: 2g | Sugar: 81g | Net Carbohydrates: 114g
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