This vegan raspberry cake recipe is perfect for the Spring/Summer months. It’s so refreshing yet lovely and sweet too. The raspberry jam adds extra zing too!
Whilst, I do love a lemon loaf cake, I do find them a bit hit and miss (mine don’t usually rise enough/sink!), plus I love a bit of frosting rather than a syrup drizzle. Meanwhile, Victoria sponge cake is a classic but can be a bit boring especially if you’re making it for a special occasion. This lemon and raspberry sponge cake recipe is a sweet combination of a lemon loaf and a Victoria sponge… when you combine them both you get this heavenly cake… and it’s vegan too!
What does this Vegan Raspberry Cake taste like?
The Lemon Sponge: A lovely citrusy lemon sponge which is so fluffy and light with a few baked raspberries in it too
The Jam: I used St Dalfour raspberry jam which is super high quality and has the perfect balance of sweetness/fruity flavour- plus has no added sugar!
The lemon buttercream: This has a really refreshingly zingy yet sweet taste, which compliments the raspberries so well.
This recipe makes enough cake mix for just over the amount for x2 7″ cake dishes (or the perfect amount for an 8″ dish). With the left over mix I decided to make a few cake doughnuts using this doughnut mould from Amazon. I made a simple raspberry icing by mixing raspberry jam with icing sugar and water. This is totally optional but you could make muffins/cupcakes with any leftover mix instead, or alternatively use slightly bigger cake dishes so you have no mix leftover.
If you enjoyed following this Vegan Raspberry Cake recipe and fancy making more vegan cakes then why not try these…
Carrot cake with orange tahini buttercream
Lemon Raspberry Sponge Cake
This vegan lemon raspberry sponge cake recipe is so refreshing yet lovely and sweet too. The raspberry jam also adds extra zing! Any leftover cake mix can be used to make doughnut cakes/muffins.
For the Cake
- 500 g plain flour
- 50 g coconut sugar (or 100g brown sugar)
- 250 g caster sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp bicarbonate soda
- 1.5 tbsp lemon zest
- 150 g coconut oil, melted
- 250 ml soya milk
- ½ tsp vanilla extract
- 2 tsp lemon extract
- 4-5 tbsp lemon juice (roughly 1 small lemon)
- 1 tsp apple cider vinegar
- 75 g raspberries, roughly ½ punnet
For the frosting
- 70 g dairy-free butter
- 350 g icing sugar
- 2 tsp lemon extract
- 1/4 tsp vanilla extract
- 1.5 tsp lemon zest
For the filling
- 5 tbsp raspberry jam
- 1 handful raspberries
- red velvet dusting, or lemon zest
For the sponge cake
Preheat oven to 180° and line x2 8" cake tins or 7" cake tins (if you want to have some leftover mix to make doughnuts/muffins etc)
In a large bowl, pour the flour, sugars, baking powder, bicarbonate of soda and salt into a bowl and stir to combine
In a separate bowl, pour the melted coconut oil, milk, vanilla extract, lemon extract, lemon juice, lemon zest and vinegar into a separate bowl and mix together. If the coconut oil starts to solidify, microwave the mix for 10 seconds
Pour the wet ingredients into the dry ingredients and fold with a spatula (careful not to overmix). Then carefully stir through the raspberries.
Divide the batter between the two cake tins (if using a 7" cake dish see notes above on doughnut suggestion)
Put the tins in the oven and bake for 25-30 minutes until golden, well risen and a skewer comes out clean. Transfer the cakes on a cooling rack.
For the frosting
Put the dairy-free butter a bowl and beat until smooth. Gradually add the icing sugar while continuing to beat the butter | Once all the icing sugar is mixed in, add the lemon zest and lemon/vanilla extract | Put the bowl in the fridge to chill.
When you’re ready to serve the cake (and the cakes have completely cooled), take the buttercream out of the fridge.
Use a knife to carefully level out one of the cakes so that the other one will sit correctly on it (i.e. make one of the cakes flat). Spread some of the butter cream on top of the bottom flat cake and even out with a rounded knife | Spoon the jam over the cream | Place the second cake on top and top with the leftover buttercream | Decorate with raspberries and red velvet dusting | Enjoy!