If you're a fan of the lemon + berry combination, you will love this dessert! Vegan Lemon Raspberry Layer Cake is fresh and zesty, stuffed with sweet raspberry jam and covered with pretty pink lemon frosting.
Hi buddies and happy Monday! I am pairing up with some friends today for a #BakingBloggers event, and June's theme is SUMMER BERRIES! I have been wanting to make a lemon + berry cake forever, and this was the perfect occasion. Say hello to my Vegan Lemon Raspberry Layer Cake! Lemon cake is swirled with fresh berries, stuffed with raspberry jam, and coated with a {pink!} lemon frosting for a dessert that tastes like an ode to summer. Bright, fresh, zesty... what more could you want?
This is my first time participating in #BakingBloggers, but I have done lots of other events with these ladies in the past! The chief organizers are Sue from Palatable Pastime and Wendy from A Day in the Life on the Farm. The recipe ideas that were posted for today sound absolutely delicious, and I can't wait for y'all to see what everyone whipped up! We have everything from pies to tarts, ice cream to cookies, and both healthy & decadent treats. I hope this one-day event gives you some inspiration when it comes to baking with berries!
Here is the list of everyone's delicious creations for you to peruse!
Baking Bloggers
Baking with Summer Berries
- Bora Berry Tart by Sneha's Recipe
- Lattice Top Blackberry Pie by Palatable Pastime
- Brownie Berry Dessert Pizza by Simply Inspired Meals
- Make-Ahead Mixed Berries Baked Oatmeal by Hardly A Goddess
- Mini Fruit-topped Pavlovas by Food Lust People Love
- Mixed Berry Bubbly Pies by Sid's Sea Palm Cooking
- Mixed Berry Cheese Danish by Cookaholic Wife
- No Churn Roasted Strawberry Ice Cream by Caroline's Cooking
- Roasted Blackberry-Cherry Tomato Chutney On Venison Medallions by Culinary Adventures with Camilla
- Strawberry Crisp with Pepita & Chia Seed Topping by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Strawberry Shortcake Bars by A Day in the Life on the Farm
- Strawberry Shortcake Cookies by Karen's Kitchen Stories
- Vegan Lemon Raspberry Layer Cake by The Baking Fairy
Lemon and raspberry are seriously one of my favorite summer combinations! I remember when I worked at the bundt-bakery-that-shall-not-be-named, the lemon raspberry flavor was my seasonal favorite 🙂 I haven't baked with it a ton, but I do have this no-bake vegan lemon raspberry cheesecake, these raspberry citrus bars, and this homemade raspberry lemon curd ice cream! I was super excited to make this lemon raspberry layer cake so I had another lemon berry dessert to add to my repertoire! Of course, it is super easy to substitute raspberries for any other berries in my other recipes such as in these lemon blueberry cupcakes.
I hope you guys will give this scrumptious lemon raspberry layer cake a try! I brought it to work and my co-workers were OBSESSED. Nobody guessed this was vegan, and everyone loved the lemon & raspberry combo! I feel like this really is one of my easier cakes to make - just make the actual cake and frosting from scratch, the jam filling is store-bought, and the decorations on top are seasonal fresh flowers. You really can't get any simpler than that 🙂
vegan lemon raspberry layer cake
Ingredients
- *for the cake*
- 2 tablespoon ground flaxseed + 6 tablespoon water
- 1 cup granulated sugar
- 1¾ cup all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegan butter at room temperature
- ⅓ cup nondairy yogurt {I used Silk almond}
- ¼ cup vegetable oil
- 1 tablespoon lemon extract
- ⅓ cup unsweetened nondairy milk
- ⅓ cup lemon juice
- zest of 1 lemon
- 1 cup fresh or frozen raspberries
- *for the frosting*
- ½ cup shortening
- ¼ cup vegan butter
- 3 cups powdered sugar
- 1 tablespoon lemon extract
- pinch of salt
- few drops of pink food coloring
- seedless raspberry jam for filling
Instructions
- First, make the cake. Preheat oven to 350F and spray two 6" round cake pans with nonstick baking spray. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar.
- Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.
- In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, lemon zest and and lemon extract, and add them to the dry ingredients. Mix until combined.
- Pour in the unsweetened nondairy milk, and beat on medium-low until smooth and creamy. Finally, gently stir in the raspberries.
- Divide batter evenly among the 2 pans, and bake for 45 minutes until cake is set in the center and a toothpick comes out clean.
- When the cakes are completely cooled, you can make the frosting. In the bowl of a stand mixer, beat the shortening, vegan butter, and lemon juice together until completely smooth and creamy. Add in the powdered sugar, 1 cup at a time, until a thick frosting forms. Add in the salt and some food coloring if desired.
- To assemble the cake, divide the 2 cake layers in half to create 4 thin layers. Place one cake piece on your cake stand or platter, and pipe a circle of frosting around the edge. Gently spoon some raspberry jam in the center, and spread it to create a thin layer. Repeat with all. Frost the outside of the cake as desired and top with fresh flowers. Enjoy!
Wendy Klik says
What an absolutely gorgeous cake. So glad you decided to join in the fun this month Valentina.,
Barrie says
Gah! This is the prettiest little cake! I love lemon and berries as a combo-and this looks so luscious!
Colleen - Faith, Hope, Love, & Luck says
What a stunning cake!!!
Karen says
There you go again with another beautiful cake. Welcome to Baking Bloggers! Love having you here.
Caroline says
Love the sound of the flavors in this - definitely a tasty combination - and that frosting has such a glorious color!
Lucy says
Hi. First let me say, that I love your cakes so much! I want to try this one, but I can't use the shortening for frosting. Could I use more vegan butter instead of shortening? Thank you so much
valentina says
Hi Lucy! Yes, you can use more vegan butter but the consistency might be softer so you might need a bit more powdered sugar. Just play with the consistency until it's soft enough to spread but not too runny!
Emma says
Hi,
Just wondering if this recipe would be okay in 8” round cake tins,? that’s what I have to hand and roughly what the cooking time would be?
I’m making this cake this week for my birthday and it’s looks exceptional.
valentina says
Hi Emma! Yes, you can definitely make this cake in 8" tins! You will just not need to split the layers as they will already be thinner 🙂 I would say reduce baking time to 30-35 minutes, but make sure to check the middle with a toothpick to make sure it's cooked through. Happy (early) birthday!!
Christanna Schuman says
Hi there! I've made a few cakes from your website and I've really enjoyed the recipes. i was wondering with this recipe if you used plain of vanilla yogurt. I ended up getting plain oat milk yogurt and the batter tastes delicious already, but I was just curious for the future.
Thank you for the nice vegan baking recipes!!!
valentina says
Hi Christanna! Thank you so much for your kind comment! I usually use the Silk soy vanilla bean yogurt in my cake recipes and I find that it adds a great subtle vanilla flavor. Plain yogurt definitely works just as well, but the vanilla soy tends to be my go-to 🙂 Hope that helps!