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plate of raspberry lemon cake with raspberry frosting

One Bowl MOIST Vegan Raspberry Lemon Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 9 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 23
  • Total Time: 33 minutes
  • Yield: 16 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This one bowl vegan raspberry lemon cake is full of fresh, zesty lemon and jammy raspberries, topped with a fluffy raspberry buttercream frosting and fresh vegan lemon curd. It’s all dairy free, no eggs, and unbelievably soft and tender- YUM!


Ingredients

Scale

Raspberry Lemon cake:

  • 10 ounces fresh or frozen raspberries
  • 1 tbsp flour
  • 1 1/4 cup (300 mL) dairy free milk, room temperature
  • 1 3/4 cup (360 g) granulated sugar
  • 3 tbsp lemon zest, from 1 lemon
  • 1 cup (225 g) salted vegan butter (I recommend Miyoko’s or Flora Plant butter), melted and cooled to room temperature
  • 1 cup (240 g) dairy free yogurt, room temperature
  • 2 tbsp vanilla extract
  • 1 tsp almond extract (optional)
  • 3 3/4 (450 g) cups all-purpose flour
  • 1 tbsp cornstarch or arrowroot starch
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt

Raspberry buttercream:

  • 2 cups (452 g) vegan butter, room temperature
  • 6 cups (840 g) powdered sugar, sifted
  • 1 0.8-ounce package (23 g) freeze dried raspberries, blended into a powder 
  • 24 tbsp dairy free milk, optional (and in increments)
  • 1/2 batch vegan lemon curd
  •  

Instructions

No equipment version:

  1. Prep: Preheat the oven to 350F and grease a 9×13″ cake pan with olive or coconut oil and line with parchment paper. I recommend making the lemon curd first, following the instructions in the link in the ingredients section. You can either make it right before the cake or the day before. 
  2. Coat the raspberries: In a bowl, toss the raspberries with 1 tbsp of flour. Set aside.
  3. Make the raspberry lemon cake batter: In a large bowl, rub the sugar and lemon zest together. Then add in the melted vegan butter, dairy free yogurt, vanilla extract, optional almond extract, and sea salt. Whisk until combined. Then add in the cornstarch, baking powder and baking soda, and whisk again. Finally, add in the flour and dairy free milk, and whisk just until combined. 
  4. Fold in the raspberries: Add in the raspberries and fold until evenly distributed throughout the batter.
  5. Bake: Pour the cake batter into your prepared pan and bake for 35-37 minutes or until the toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a drying rack to cool completely before frosting.
  6. Make the vegan raspberry frosting: When ready to frost the cakes, add vegan butter to a large bowl or stand mixer and cream for 2-3 minutes. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream. Add in a tablespoon at a time of dairy free milk and continue to beat until desired texture. Then add in the freeze dried raspberries, and mix again until the raspberries are evenly distributed throughout the frosting, and it’s a consistent pink color. 
  7. Frost the cake: Spoon and spread the raspberry frosting over the cooled cake, and top with pools of lemon curd.
  8. Serve and enjoy!  Serve the lemon curd cake or store in the fridge until ready to serve. Slice and enjoy! Store any leftovers in an airtight container and in the fridge for up to 1 week.

Notes

Sugar: If using coconut sugar, your cake will come out tanner in color, but still taste delicious!

Gluten free: Use gluten free 1:1 baking flour or oat flour to create an entirely gluten free lemon cake. I recommend King Arthur Measure for Measure gluten free baking flour.