Vegan Lemon and Raspberry Cream Cake

Vegan lemon and raspberry cake - aka princess cake for my daughters. Lemon cake meets raspberry cream - a favorite flavor combination in our family! Happy Sunday ♡

The Recipe

Vegan Lemon and Raspberry Cream Cake

Ingredients

For the lemon cake:

2 cups / 250 g all-purpose flour

1 cup / 200 g sugar

2 teaspoons baking powder

4/3 cups / 120 g almond flour

6 tablespoons / 80 ml vegetable oil, such as sunflower oil

12 tablespoons / 180 ml plant-based milk (I used oat milk)

8.8 ounces / 250 g vegan yogurt (I used coconut yogurt)

zest of 1.5 lemons

juice of 3 lemons

For the raspberry cream:

14 ounces / 400 g vegan cream cheese

10 ounces / 280 g plant-based whipped cream

zest of 1 lemon

3/8 cups / 75 g sugar

1/2 cup / 10 g freeze dried raspberries, pulverized

fresh raspberries for the filling and for decoration

Instructions

1. Preheat oven to 350 °F / 180 °C.

2. In a bowl combine all ingredients for the lemon cake and mix with a high-speed mixer until smooth. Pour into a 7 inch / 18 cm cake pan and bake for about 1 hour and 15 minutes, or until edges are getting slightly golden brown. Allow to cool.

3. In a bowl mix vegan cream cheese, whipped plant-based cream, lemon zest, sugar and freeze dried raspberries. Mix until smooth.

4. Using a sharp knife, cut cake horizontally to make 3 layers. 

5. Spread about 6 tablespoons of the frosting over top of first cake layer and add some raspberries on top. Place second cake layer on top and add frosting and raspberries. Repeat until all cake layers and all frosting is used. If you want an "ombre" look, save some of the frosting and add more raspberry powder. Then decorate cake with it. Put into fridge for at least 2 hours. Slice and ENJOY!