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    Home » Recipes » Baking Recipes

    Published: Nov 29, 2022 · Modified: Jul 6, 2023 by DJ · This post may contain affiliate links · 7 Comments

    Soft Vegan Lemon Raspberry Cake

    Jump to Recipe Print Recipe

    Fluffy Citrus Loaf Cakes

    Lemon and raspberry flavours really do go nicely together in this vegan lemon raspberry cake. It's quite an underrated combination and more people should definitely know about it.

    This recipe has lemon cake, topped with a raspberry glaze, as well as having fresh raspberries inside too!

    If you love lemon and raspberry goodies, be sure to check out my vegan almond raspberry cake and my vegan lemon poppy seed muffins.

    Prefer To Watch Instead?

    Ingredients For This Recipe

    A close up photo of all of the ingredients that you need to make my vegan lemon raspberry cake.
    • Soy milk
    • Apple cider vinegar
    • All-purpose flour
    • Granulated sugar
    • Baking powder
    • Baking soda
    • Salt
    • Canola oil - this is another name for rapeseed oil
    • Vanilla extract
    • Freshly squeezed lemon juice - avoid using artificial lemon juice
    • Zest of 2 medium-sized lemons
    • Fresh raspberries - don't use frozen
    • Powdered sugar
    A single slice of my vegan lemon raspberry cake on its side. The pink glaze is shiny and there are lots of fresh raspberries inside the cake.

    How To Make Vegan Lemon Raspberry Cake

    Step By Step Instructions

    For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.

    Step One

    Firstly, grease the loaf cake tins with vegan butter.

    An aerial shot of two greased loaf tins.

    Step Two

    Make the vegan buttermilk by mixing the soy milk with the apple cider vinegar.

    A photo of the curdling vegan buttermilk in a jug.

    Step Three

    Mix the dry ingredients in a large mixing bowl.

    The dry ingredients, combined in a large bowl.

    Step Four

    Pour in the wet ingredients.

    The wet ingredients have been poured into the mixture.

    Step Five

    Fold the dry ingredients into the wet ingredients, then fold in the raspberries separately.

    The batter has been folded and the raspberries have been added to the batter.

    Step Six

    Pour the cake mixture into the cake tins.

    The cake batter has been poured into the loaf cake tins.

    Step Seven

    Bake the cakes and let them cool.

    The cakes sat in their tins. Baked and cooling down.

    Step Eight

    Make the raspberry glaze and apply it to the cooled cakes.

    A shot of the raspberry glaze in a small bowl. It is bright pink.

    Tips For Making Lemon Raspberry Cake

    Dust The Raspberries With Flour

    This is totally optional, but if you want to stop the raspberries in the cake batter from sinking, lightly dust them with flour first.

    Don't Over Mix Your Cake Batter

    This will cause the cake to become heavy and dense. Therefore, it will taste unappetising. Fold the batter instead of mixing it if you can.

    An entire vegan lemon raspberry cake. It is a close up shot and the cake inside looks super fluffy.

    Frequently Asked Questions

    Why did my raspberries sink?

    As the cake rises in the oven, the raspberries become 'slippery' in the batter. Dust them in a little flour before adding them to the batter and this will be resolved.

    How To Store My Lemon Raspberry Cake

    Store this cake in an airtight container at room temperature for 3 days.

    A side angled image of the loaf cake. It has been sliced creating a 'ridge' effect.

    More Lemon Recipes

    Vegan Lemon Drizzle Cake

    Vegan Lemon Blueberry Muffins

    A slice of my vegan lemon raspberry cake on a white plate. It is topped with bright pink glaze and there are raspberries inside the cake.

    Soft Vegan Lemon Raspberry Cake

    My vegan lemon raspberry cake is for all fruity cake lovers. It is topped with a raspberry glaze and has fresh raspberries inside too.
    5 from 5 votes
    Print Pin Rate
    Course: Bakes
    Cuisine: Lemon Raspberry Cake
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 2 Cakes
    Author: DJ

    Ingredients

    Lemon Cake Batter:

    • 200 ml soy milk
    • 1 teaspoon apple cider vinegar
    • 200 g all-purpose flour sifted
    • 150 g granulated sugar
    • 2 teaspoons baking powder
    • 0.5 teaspoon baking soda
    • 1 teaspoon salt
    • 50 ml canola oil rapeseed
    • 1 teaspoon vanilla extract
    • 50 ml freshly squeezed lemon juice
    • Zest of 2 medium-sized lemons
    • 150 g fresh raspberries

     Raspberry Glaze:

    • 160 g powdered sugar sifted
    • 5 teaspoons water
    • 12 g raspberries squashed with spoon

    Instructions

    Preparation:

    • Preheat your oven to 177 Celsius (350F).
    • Grease two 20cm x 10cm loaf tins with cold vegan butter. Set aside.

    Make the cake:

    • Make the vegan buttermilk by mixing the vinegar into the soy milk. Let the buttermilk curdle for 8 minutes. Measure out the other cake ingredients while you are waiting.
    • Add the all-purpose flour, granulated sugar, baking powder, baking soda and salt to a large bowl. Mix well.
    • Add the curdled soy milk to the dry ingredients along with the canola oil, vanilla extract, lemon juice, lemon zest. Fold until almost all the flour is combined. Then finally, fold in the raspberries. Dust them in a little flour if you wish to stop them from sinking inside the cake. 
    • Pour the lemon cake batter into the loaf tins. Bake the cakes in centre of your oven for 20 minutes. A skewer will come out of the cakes clean.
    • Allow the two loaf cakes to cool down in the tins for 15 minutes. Then take the cakes out of the tins and place them on a cooling rack to cool fully.

    Make the glaze:

    • Add the powdered sugar to a bowl. Next, add the water a teaspoon at a time. The glaze should have a thick consistency.
    • In a separate small bowl, squash the raspberries with a fork until they become juicy. Mix the raspberries into the glaze. It will become bright pink.
    • Spoon the glaze over the lemon cakes.
    Tried this Recipe? Tag Me Today!Mention @vegan_treats_blogger or tag #vegantreatsblogger!

    More Vegan Baking Recipes

    • A large slice of vegan orange poppy seed cake. It is filled with white buttercream and topped with chocolate.
      Vegan Orange Poppy Seed Cake with Chocolate Ganache
    • A moist slice of vegan flourless almond cake on a white plate. It is covered with melted chocolate and almonds.
      Vegan Flourless Almond Chocolate Cake (Gluten Free)
    • A large slice of vegan strawberry lemon cake on a white plate. It is filled and topped with strawberry jelly and lemon buttercream frosting.
      Vegan Strawberry Lemon Layer Cake
    • A close up of one of my vegan blueberry cream cheese muffins which is topped with a thin glaze drizzle.
      Vegan Blueberry Cream Cheese Muffins with Streusel Crumble

    Reader Interactions

    Comments

    1. Marita Ferreira says

      August 14, 2023 at 1:27 am

      5 stars
      I made this cake and it’s delicious! Spongy and moist. I used frozen raspberries and strawberries and it worked well. I also made one round cake instead of two smaller cakes, I just baked it for longer (35 mins). Best prepared a day in advance if it’s for an event.

      Reply
      • DJ says

        August 14, 2023 at 12:49 pm

        So glad you enjoyed it, Marita. Awesome that you adapted it to make one larger cake!

        Reply
    2. Embri says

      January 18, 2023 at 1:54 am

      5 stars
      Can you make these measurements into cups instead😅 I realllyyy wanna make this tomorrow

      Reply
      • Marita Ferreira says

        August 14, 2023 at 1:29 am

        I had the same problem! I googled it and it’s 1.6 cups of flour, 0.5 cups of sugar, about 1 cups of raspberries.

        Reply
      • DJ says

        August 14, 2023 at 12:50 pm

        5 stars
        All recipes are being adapted so that they all have cups measurements one by one. Eventually they should all be converted 🙂

        Reply
    3. Dan says

      January 07, 2023 at 3:32 pm

      5 stars
      One of the nicest vegan cakes I’ve ever tried! How can I make the glaze a little thicker?

      Reply
      • Vegan Treats Blogger says

        January 07, 2023 at 3:36 pm

        Thank you! Just add 1 or 2 teaspoons less water 🙂

        Reply

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