Vegan Raspberry Lemon Cake

Instructions

Lemon Cake Layers

1. Preheat the oven to 350°F (175°C) and grease two 8-inch cake pans. Line the bottoms with parchment paper.

2. In a large bowl, whisk together flour, sugar, lemon zest, baking powder, baking soda, and salt.

3. In a separate bowl, combine plant-based milk, lemon juice, oil, and vanilla extract.

4. Pour wet ingredients into dry ingredients, mixing until just combined. Do not overmix.

5. Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Raspberry Filling

1. In a small saucepan, combine raspberries and maple syrup. Cook over medium heat until the raspberries break down and the mixture begins to simmer.

2. In a small bowl, mix cornstarch with water to create a slurry, then add it to the raspberry mixture. Stir until thickened, about 1-2 minutes.

3. Remove from heat and let the filling cool completely before using.

Lemon Frosting

1. In a large bowl, beat vegan butter until creamy.

2. Gradually add powdered sugar, lemon juice, lemon zest, and vanilla extract, beating until smooth and fluffy.

3. Adjust consistency by adding more lemon juice if needed, or more powdered sugar for a thicker texture.

Assembly

1. Place one cake layer on a serving plate and spread a layer of raspberry filling on top.

2. Add a thin layer of lemon frosting over the raspberry filling, then place the second cake layer on top.

3. Spread lemon frosting over the top and sides of the cake, smoothing it evenly.

4. Garnish with fresh raspberries and lemon slices, if desired.