A fresh, fruity vegan cake made with lemon zest, raspberries, and whole wheat flour! Such a simple dessert, and perfect for Valentine’s Day, birthdays, or any day!
CAKE:
1/2 cup Bob’s Red Mill Organic All-Purpose Flour
1/2 cup + 2 Tbsp. Bob’s Red Mill Organic Whole Wheat Flour
1 tsp. baking powder
1 tsp. baking soda
pinch salt
1/2 cup + 1/3 cup raw cane sugar
1 Tbsp. apple cider vinegar or lemon juice
1 cup almond milk, at room temperature
zest of 2 large lemons
1/4 cup melted coconut oil
1/4 cup dairy free yogurt*
splash vanilla extract
FROSTING:
6 oz. fresh raspberries**
1 stick (8 Tbsp.) vegan butter, at room temperature
1 and 1/2 cup powdered sugar
almond milk to thin
splash vanilla extract
pinch salt
TOPPINGS:
fresh raspberries
*I used an unsweetened coconut yogurt.
**You could probably use 2 Tbsp. raspberry jam instead!
Find it online: https://www.fooduzzi.com/2019/02/vegan-lemon-raspberry-cake/