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.