vegan lemon raspberry layer cake

If you’re a fan of the lemon + berry combination, you will love this dessert! Vegan Lemon Raspberry Layer Cake is fresh and zesty, stuffed with sweet raspberry jam and covered with pretty pink lemon frosting.

vegan lemon raspberry layer cake

vegan lemon raspberry layer cake

Hi buddies and happy Monday! I am pairing up with some friends today for a #BakingBloggers event, and June’s theme is  SUMMER BERRIES! I have been wanting to make a lemon + berry cake forever, and this was the perfect occasion. Say hello to my Vegan Lemon Raspberry Layer Cake! Lemon cake is swirled with fresh berries, stuffed with raspberry jam, and coated with a {pink!} lemon frosting for a dessert that tastes like an ode to summer. Bright, fresh, zesty… what more could you want?

vegan lemon raspberry layer cake

This is my first time participating in #BakingBloggers, but I have done lots of other events with these ladies in the past! The chief organizers are Sue from Palatable Pastime and Wendy from A Day in the Life on the Farm. The recipe ideas that were posted for today sound absolutely delicious, and I can’t wait for y’all to see what everyone whipped up! We have everything from pies to tarts, ice cream to cookies, and both healthy & decadent treats. I hope this one-day event gives you some inspiration when it comes to baking with berries!

vegan lemon raspberry layer cake

vegan lemon raspberry layer cake

Here is the list of everyone’s delicious creations for you to peruse!

Baking Bloggers

Baking with Summer Berries

  • Bora Berry Tart by Sneha’s Recipe
  • Lattice Top Blackberry Pie by Palatable Pastime
  • Brownie Berry Dessert Pizza by Simply Inspired Meals
  • Make-Ahead Mixed Berries Baked Oatmeal by Hardly A Goddess
  • Mini Fruit-topped Pavlovas by Food Lust People Love
  • Mixed Berry Bubbly Pies by Sid’s Sea Palm Cooking
  • Mixed Berry Cheese Danish by Cookaholic Wife
  • No Churn Roasted Strawberry Ice Cream by Caroline’s Cooking
  • Roasted Blackberry-Cherry Tomato Chutney On Venison Medallions by Culinary Adventures with Camilla
  • Strawberry Crisp with Pepita & Chia Seed Topping by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Strawberry Shortcake Bars by A Day in the Life on the Farm
  • Strawberry Shortcake Cookies by Karen’s Kitchen Stories
  • Vegan Lemon Raspberry Layer Cake by The Baking Fairy

vegan lemon raspberry layer cake

vegan lemon raspberry layer cake

Lemon and raspberry are seriously one of my favorite summer combinations! I remember when I worked at the bundt-bakery-that-shall-not-be-named, the lemon raspberry flavor was my seasonal favorite 🙂 I haven’t baked with it a ton, but I do have this no-bake vegan lemon raspberry cheesecake, these raspberry citrus bars, and this homemade raspberry lemon curd ice cream! I was super excited to make this lemon raspberry layer cake so I had another lemon berry dessert to add to my repertoire! Of course, it is super easy to substitute raspberries for any other berries in my other recipes such as in these lemon blueberry cupcakes.

vegan lemon raspberry layer cake

I hope you guys will give this scrumptious lemon raspberry layer cake a try! I brought it to work and my co-workers were OBSESSED. Nobody guessed this was vegan, and everyone loved the lemon & raspberry combo! I feel like this really is one of my easier cakes to make – just make the actual cake and frosting from scratch, the jam filling is store-bought, and the decorations on top are seasonal fresh flowers. You really can’t get any simpler than that 🙂

5.0 from 1 reviews

vegan lemon raspberry layer cake
vegan lemon raspberry layer cake

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If you’re a fan of the lemon + berry combination, you will love this dessert! Vegan Lemon Raspberry Layer Cake is fresh and zesty, stuffed with sweet raspberry jam and covered with pretty pink lemon frosting.
Author: Valentina | The Baking Fairy
Recipe type: Cakes
Serves: 12

Ingredients
  • *for the cake*
  • 2 tbsp ground flaxseed + 6 tbsp water
  • 1 cup granulated sugar
  • 1¾ cup all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup vegan butter, at room temperature
  • ⅓ cup nondairy yogurt {I used Silk almond}
  • ¼ cup vegetable oil
  • 1 tbsp lemon extract
  • ⅓ cup unsweetened nondairy milk
  • ⅓ cup lemon juice
  • zest of 1 lemon
  • 1 cup fresh or frozen raspberries
  • *for the frosting*
  • ½ cup shortening
  • ¼ cup vegan butter
  • 3 cups powdered sugar
  • 1 tbsp lemon extract
  • pinch of salt
  • few drops of pink food coloring
  • seedless raspberry jam, for filling
Instructions
  1. First, make the cake. Preheat oven to 350F and spray two 6″ round cake pans with nonstick baking spray. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
  2. In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar.
  3. Add in the vegan butter, and beat on low until it’s incorporated and has a sandy texture.
  4. In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, lemon zest and and lemon extract, and add them to the dry ingredients. Mix until combined.
  5. Pour in the unsweetened nondairy milk, and beat on medium-low until smooth and creamy. Finally, gently stir in the raspberries.
  6. Divide batter evenly among the 2 pans, and bake for 45 minutes until cake is set in the center and a toothpick comes out clean.
  7. When the cakes are completely cooled, you can make the frosting. In the bowl of a stand mixer, beat the shortening, vegan butter, and lemon juice together until completely smooth and creamy. Add in the powdered sugar, 1 cup at a time, until a thick frosting forms. Add in the salt and some food coloring if desired.
  8. To assemble the cake, divide the 2 cake layers in half to create 4 thin layers. Place one cake piece on your cake stand or platter, and pipe a circle of frosting around the edge. Gently spoon some raspberry jam in the center, and spread it to create a thin layer. Repeat with all. Frost the outside of the cake as desired and top with fresh flowers. Enjoy!
3.5.3251

vegan lemon raspberry layer cake

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