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Raspberry Lemon Cake with Vegan Cream Cheese Frosting

so delicious dairy free
Raspberry Lemon Cake 
with Vegan Cream Cheese 
This lightly sweetened cake has a lovely, balanced flavor of fresh raspberries and lemon.

This is definitely going on my food to do list as well! I love these flavors together
Raspberry Lemon Cake with Vegan Cream Cheese Frosting


Raspberry Lemon Cake:
  • 2 C. Gluten-free flour
  • 1 tsp. Baking powder
  • 1 tsp. Baking soda
  • ½ tsp. Salt (Kosher salt)
  • ½ C. Organic cane sugar (raw sugar)
  • Zest of a lemon
  • ½ C. Olive oil
  • 1 ½ Tbsp. water
  • Plain So Delicious Dairy Free Coconutmilk yogurt alternative
  • 2 tsp. vanilla extract
  • ¼ C. Lemon juice
  • 1/4 C. Vegan butter, melted
  • 1 C. Raspberries
Vegan Cream Cheese Frosting:


For The Cake:
Preheat the oven at 325 degrees. Grease and flour a 5 x 9 inch bread pan.
Sift the flour to combine with baking powder, baking soda, salt, lemon zest and sugar.
In a separate bowl, combine the water, olive oil, plain yogurt alternative, vanilla extract, lemon juice and melted vegan butter.
Mix the dry and wet ingredients together to make a smooth batter.
Gently fold in raspberries.
Pour the batter in the bread form and bake for 35-40 minutes or until a knife comes out clean. Carefully remove the cake from the pan and cool completely.
For The Frosting:
In a large mixing bowl, add the 3 ½ sticks of vegan butter, 2 C. of powdered sugar and half of the vanilla yogurt alternative. Beat using a hand mixer until creamed and combined.
Add in an additional 2 C. of powdered sugar and beat to incorporate.
Add remaining yogurt alternative and another 2 C. powdered sugar. Beat to combine.
Add additional powdered sugar ½ C. at a time until the desired consistency is reached. Should be between 7 and 8 C. total.

By: So Delicious Dairy Free, The Scoop


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