Soft Vegan Lemon Raspberry Cake - Vegan Treats Blogger
Serves:
Prep time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Source: Vegan Treats Blogger
Summarised: 2025-01-29
Ingredients
Preperation
- Preheat your oven to 177°C (350°F).
- Grease two 20cm x 10cm loaf tins with cold vegan butter.
Method
- Make the vegan buttermilk by mixing the vinegar into the soy milk and let it curdle for 8 minutes.
- In a large bowl, mix together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Add curdled soy milk to the dry ingredients along with canola oil, vanilla extract, lemon juice, and lemon zest. Fold until almost all flour is combined and then fold in the raspberries.
- Pour the batter into the loaf tins and bake in the center of the oven for 20 minutes.
- Let the cakes cool in the tins for 15 minutes before transferring to a cooling rack.
- To make the glaze, mix powdered sugar with water gradually to reach a thick consistency, then add squashed raspberries to create a bright pink glaze. Spoon the glaze over the cooled cakes.
Nutrition
Serving Size: Entire Recipe
Serving Size 1recipe
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