Vegan lemon raspberry layer cake with vegan lemon cake layers, raspberry jam filling covered in a vanilla lemon buttercream and topped with lemon zest.
Continuing with my 2023 resolution to eat more cake this week’s cake is a very delicious lemon raspberry layer cake. This cake is right up my alley, it is soooo good! I feel like this is a perfect cake for me when I want something fresh and zesty. It was hard to keep myself from eating the whole thing! Seriously though I probably would have devoured it all if Matthew didn’t take it in to work.
You can find the recipe for the lemon cake layers, raspberry filling and vanilla lemon buttercream that you can find below along with my YouTube video to see how it all came together.
If you end up giving this a try please tag me in your post @sachagud – I’d love to see it!
Vegan Lemon Raspberry Layer Cake
Ingredients
Lemon Cake Layer
- 1 1/4 cup oat milk
- 1 tbsp vinegar
- 1 1/2 cup all purpose flour
- 1/2 cup cake flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup lemon juice
- 2 tbsp vanilla extract
- 2 tbsp lemon zest (zest from one lemon)
- 3/4 cup white sugar
- 3/4 cup vegetable oil
- 1/4 tsp lemon zest
Raspberry Filling
- 6 oz fresh or frozen raspberries
- 2 tbsp lemon zest (zest from one lemon)
- 1/4 cup juice from one lemon (roughly 1/4 cup)
- 1/4 cup white sugar
Vegan Lemon Buttercream
- 1/2 cup vegan butter, softened
- 1 cup vegetable shortening
- 4 cups powdered sugar
- 2 tbsp vanilla extract
- 1/2 tsp lemon extract
- 2 tbsp non-dairy milk (if needed)
Instructions
Lemon Layer Cake
- Preheat oven to 350 F.
- Lightly grease three six inch or two eight inch cake pans and cover the base with a circle or square of parchment paper.
- Make vegan buttermilk in a large bowl by stirring together non-dairy milk and vinegar. Set aside for a few minutes.
- In a large bowl (or bowl of a stand mixer) sift together flours, baking soda, baking powder and salt. Whisk until combined.
- To the vegan buttermilk mixture add sugar, lemon juice, zest lemon extract, oil and vanilla, whisking to combine.
- Pour the wet mixture over the dry ingredients beating with a hand mixer or stand mixer with whisk attachment until smooth.
- Divide cake batter evenly to the prepared cake pans, smoothing out the tops and bake for 30 mins approximately. Time will vary depending on your oven and what size of pans you choose to use.
- I always like rotate the pans at around the 20 minute mark. I will use a toothpick to check the cakes doneness – minimal crumbs stick to a toothpick after you insert it into the centre of the cake.
- Place pans on a cooling rack and wait until completely cooled to decorate.
Raspberry Filling
- Add ingredients to saucepot and cook on low heat until raspberries are easily mashed and liquid has reduced slightly.
Vanilla Lemon Buttercream
- Using a stand mixer with paddle attachment or in a large mixing bowl with hand mixer, whip vegan butter and vegetable shortening together until smooth. This will take about 5 minutes.
- Add powdered sugar 1 cup at a time and continue to mix.
- Add the vanilla and lemon extracts and mix well.
- If icing is too dry/thick add non-dairy milk 1 teaspoon at a time until you reach your desired consistency.
