Vanillabrite's Delights

Vegan Lemon Cake with Raspberry Filling & Lemon Frosting

Cake Ingredients:
1 large lemon (juice and rind)
1 1/2 cups all purpose flour
1 cup sugar
1 tsp baking soda
6 tbsp vegetable oil
1 tsp vinegar
1 tsp vanilla
Water

1. Preheat oven to 350 degrees.

2. Mix flour, sugar and baking soda.

3. Grate all of the lemon rind into a large liquid measuring cup. Cut the remainder of the lemon in half and squeeze the lemon juice into the measuring cup. Add water to the rind and lemon juice until you have filled one cup. Pour the lemon juice mixture into the bowl of dry ingredients.

4. Add oil, vanilla, and vinegar. Mix well (mixture will foam.)

5. Pour into a lightly greased 8 inch cake pan. Bake 25 minutes, or until cake bounces back a bit when you touch the center.

6. When the cake is completely cool, slice and half in preparation for the raspberry filling.

Cake Filling:
You may use raspberry jam, but for a more adventurous endeavor…
1. Cook approximately 2 cups of frozen or fresh raspberries with 1/4 cup of water and 2 tablespoons of sugar in a small saucepan. Puree the raspberry mixture and return to saucepan.
2. Add 2 teaspoons of cornstarch to a bit of water to become liquid. Add the cornstarch mixture and heat until the raspberry mixture become thick. Remove from the heat and allow to cool.
3. When cool, spread filling on the bottom layer of the cake.

Cake Frosting:
4 cups of powdered sugar
1/4 cup soy margarine, softened to room temperature
2 tablespoons lemon juice
2 tablespoons soy milk
Coconut

Mix frosting ingredients until smooth. Spread frosting on the cake and sprinkle with coconut.

3 Comments »

  1. No joke… I am eating your Lemon Cake with Raspberry Filling & Lemon Frosting right now and am absolutely loooooving it! and now I have the recipe too…. this is dangerous! Yummm vega-lious!

    Comment by Tara — September 14, 2009 @ 7:20 pm

  2. hey jessie i like ur website!!! the lemon cake with rasberry fillinf with lemon frosting sounds so delicious now i want to make it

    Comment by Ashley — September 15, 2009 @ 7:52 pm

  3. Thanks so much for posting this, the cake turned out amazing! It is delicious and light. I doubled the recipe so I didn’t have to cut it in half, it was taller than it’s supposed to be and worked out great!

    Thanks!

    Comment by Helen — February 12, 2013 @ 11:13 am


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