Vegan Lemon Raspberry Cake

vegan lemon raspberry cake

Now, I finally have a cake that I can turn to when I want a full-on citrus based desert.  It’s perfect for a weekday lunchtime or when having friends over for tea. It’s slightly fudge like and raspberries add a tiny bit of extra moisture and flavour.  I generally stay away from this much icing sugar, but if made occasionally, we can overlook the sugar and enjoy this icing packed with more citrus flavour.

Vegan Lemon Raspberry Cake

1 1/2 cups (195 grams) spelt flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup (50 grams) sugar
1 cup soy or nut milk
2 teaspoons apple cider vinegar
juice of one lemon
zest of one lemon
1 tablespoon coconut oil
1 teaspoon vanilla extract

~ 50 grams frozen raspberries

for the icing
200 grams icing sugar, sifted
3-4 tablespoons lemons juice

Pre-heat oven 180˚C (350˚F). Grease a 15cm (6inch) cake tin with coconut oil and set aside.

In a large bowl, add flour and sieve in baking powder, and baking soda. Whisk through to break up any lumps and to combine the ingredients. In a separate bowl, whisk together the milk and apple cider vinegar then let sit for five minutes before adding sugar, lemon juice, lemon zest, coconut oil and vanilla extract. Mix well before adding to the dry ingredients, then fold everything in until combined. Add frozen raspberries to batter and fold through. Pour batter into the cake tin and bake for 40-50 minutes.

While the cake is cooling, beat the icing sugar and lemon juice together until smooth. Add extra lemon juice as needed if the icing mixture is too thick. Once cooled, transfer the cake to a cake stand, then pour the icing over the top. Decorate with silver pearls or lemon zest, if you wish.