[This post is sponsored by my pals at Bob’s Red Mill! We’re using their fabulous Organic All-Purpose Flour and their Organic Whole Wheat Flour for this Vegan Lemon Raspberry Cake.]
Some links used in this post are affiliate links, which means if you order a product through the link, Fooduzzi makes some money (at no cost to you). All money is put directly back into making delicious plant-based yum here on the blog!
Dearly beloved, we have gathered here today to get through this thing called life…with the help of some cake.
I just love cake, you guys. Like so much.
And what do we do when we love something? We celebrate it and love it extra hard on Valentine’s Day.
I totally understand that Valentine’s Day isn’t the best of days for a lot of people. In fact, it can downright suck.
But we all love something, right? Whether its a floof, a friend, a significant other, a family member, or a food, we love it. Unconditionally, wholly, and entirely.
Valentine’s Day is a day to celebrate that love. Even more than you do on normal days. It doesn’t need to be a romantic day; it just needs to be a day where we all give as much love as we can. In whatever ways we can.
I believe know that cake can be one of those ways.
Lemon and raspberry – two flavors that aren’t typically found on Fooduzzi, right? Nah, we’re typically into peanut butter and chocolate and more chocolate and even more chocolate.
But I wanted to try out something lighter. Fruiter. Pinker. And citrusier.
And thus the Vegan Lemon Raspberry Cake was born!
I took it to my parents’ house, and everyone flipped over it. Mark and my brother both said it was their ideal cake (they’re fruity dessert people). And while I would probably choose chocolate if given the choice, I totally loved it too.
It’s lightly lemony, tangy from the fresh raspberries, and so moist it’s practically a liquid. Not really but kinda. That’s why it holds up so well to those #nakedcake vibes that are so popular on Instagram these days.
What makes the texture so perfect? Ah. That’s an easy ones, my friend: Bob’s Red Mill’s Organic All-Purpose Flour and their Organic Whole Wheat Flour!
I probably will never make a vegan cake without the two again tbh. The AP flour is needed for that classic “cakey” texture, while the whole wheat flour gives the cake a bit of structure and density.
And I always always always choose Bob’s Red Mill’s flours because:
- Hooray for organic!
- I love the company and the people (hayyyy Cassidy & Sarena!)!
- Predictably flawless for consistent baking, every time!
PLUS. The fabulous team at Bob’s Red Mill is celebrating Bob’s 90th birthday this week! How fun is that? You can read more about when I met THE Bob (yes, he’s an actual guy!) here. Be sure to wish him a very happy 90th in the comments or by tagging @bobsredmill on social!
After you have the flours all mixed together, the rest of the cake ingredients are pretty standard! [Vegan] buttermilk, [vegan] yogurt, sugar, leaveners, oil, and…that’s about it! So crazy simple.
As for frosting, we’re reducing fresh raspberries to make a quick, 1-ingredient jam. I loooove using it unstrained because you get small bits and chunks of real raspberries in every bite that make me want summer in a bad way.
The frosting is juuuust enough for this “naked cake” look – if you want a fuller frosting coverage, be sure to double the frosting.
Regardless, it’s the perfect cake to celebrate the people you love. Let me know who you’re sharing your Vegan Lemon Raspberry Cake with this year. <3
PrintVegan Lemon Raspberry Cake
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!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
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
Instructions
- CAKE: Preheat your oven to 350 degrees F. Grease the bottoms of two 6″ aluminum round cake pans with melted coconut oil. Line the bottoms with parchment paper (use this method), then grease and flour the parchment paper and sides of each pan.
- Sift all-purpose flour, whole wheat flour, baking powder, baking soda, and salt into a large bowl. Add raw cane sugar, and whisk to combine. Set aside.
- Add apple cider vinegar to a liquid measuring cup. Then pour room temperature almond milk to the 1 cup line. Mix to combine. This is your vegan buttermilk!
- Add lemon zest, melted coconut oil, yogurt, and vanilla to the bowl of your stand mixer with the paddle attachment. Add your “buttermilk,” then start the motor on low. Slowly add your dry ingredients until everything is combined. The batter will be on the thinner side.
- Divide the batter into your two prepared cake pans (you can eye-ball it), and bake from 20-25 minutes, or until a toothpick comes out clean. Just start checking at the 20 minute mark, and you should be good to go.
- Allow your cakes to cook completely on a wire cooking rack before removing them from their pans. I covered mine with some plastic wrap and stuck them in the fridge overnight.
- FROSTING: Mash your raspberries with a mortar and pestle or with a small food processor. Add the raspberries to a saucepan and reduce on medium, stirring often, until most of the liquid has evaporated and you’re left with a thick jam – 8-10 minutes. Allow to cool completely before moving onto the next step.
- Add your vegan butter to the bowl of a stand mixer with the whisk attachment. Add 2 Tbsp. of your cooled raspberry jam, and mix to combine. Add your powdered sugar, and mix on low until combined, thinning out with almond milk if needed. Add your vanilla and salt, and mix until completely combined and fluffy.
- ASSEMBLE: Carefully level your cakes with a serrated knife if needed. Place one cake on a plate/cake stand, and add half of your frosting. Smooth to the edges. Top with your second cake, flat-side up, and frost the top. Use a bench scraper or offset spatula to smooth the sides, filling in the gaps with additional frosting if needed. Top with fresh raspberries and serve! I like serving straight from the fridge because everything firms up a bit which makes cutting easy!
Notes
*I used an unsweetened coconut yogurt.
**You could probably use 2 Tbsp. raspberry jam instead!
I’m not usually a fruity dessert person either, but this cake looks FAB! Also, where did you get those wine glasses in the background?? They are BEAUTIFUL!!