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Luscious Lemon Raspberry Layer Cake: A vegan delight with fresh berries and tangy buttercream

Luscious Lemon Raspberry Layer Cake: A vegan delight with fresh berries and tangy buttercream

Treat yourself to the heavenly blend of tangy lemon and sweet raspberries with this luscious Lemon Raspberry Layer Cake. Each slice is a symphony of flavors, with light and fluffy lemon-infused cake layers interspersed with vibrant raspberry jam and enveloped in creamy, tangy lemon buttercream. This completely vegan cake uses fresh, healthy ingredients to create a dessert that is not only visually stunning but also incredibly satisfying, making it perfect for those special moments when only a truly spectacular cake will do.

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Why you'll love it: This cake is a celebration of flavor and texture. Fresh raspberries baked into the cake provide bursts of fruity sweetness, while homemade vegan buttermilk ensures the cake layers are moist and tender. Lemon zest adds a bright, aromatic touch that perfectly complements the rich buttercream frosting. Ideal for those following a dairy-free diet, this cake promises to be a hit with all dessert lovers, vegan or not.

Perfect occasion: This Lemon Raspberry Layer Cake is perfect for birthdays, anniversaries, and special events like Mother's Day or Easter gatherings. It's also a fantastic choice for summer picnics or as an elegant dessert for bridal or baby showers. Whenever you need a breathtaking centerpiece that's as delicious to look at as it is to eat, this cake is a great choice.

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Decorating Tips:

  1. Garnish the top with additional fresh raspberries and thin lemon slices arranged in a circular pattern for a chic, professional look.
  2. Sprinkle edible gold dust or shimmer over the raspberries for a touch of glamour.
  3. Place decorative borders around the top and bottom edges of the cake with the remaining buttercream to add texture and sophistication.
  4. Serve each slice on a plate drizzled with a little raspberry coulis or lemon syrup for an extra touch of flavor.
  • Ingredients:
    • Cake:
      • 240 ml of dairy-free milk
      • 1 teaspoon of apple cider vinegar
      • 210 g self-rising flour
      • 1/2 teaspoon baking powder
      • 1/2 teaspoon baking soda
      • 200g caster sugar
      • Zest of 2 lemons
      • 60 ml of sunflower oil
      • 150 g fresh raspberries + 2 tablespoons flour (for coating)
    • Filling:
    • Butter cream :
      • 340g dairy-free butter
      • 300g of icing sugar
      • 2 teaspoons of lemon juice
      • Zest of 1 lemon
    • Decoration:
      • 8 to 10 fresh raspberries
      • Extra lemon zest
  • Instructions:
    1. Cake base: Mix dairy-free milk and vinegar; put aside. Mix the dry ingredients and lemon zest. Add the “buttermilk” and oil; mix. Add the floured raspberries. Bake in the prepared molds at 180°C for 25 to 30 minutes. Cool completely.
    2. Butter cream : Whisk the butter until pale, add the sugar, lemon juice and zest. Adjust consistency as needed and whisk until smooth.
    3. Assembly: Layer the cakes with jam and buttercream, adding swirls and piped edges. Coat with a layer of buttercream crumbs, refrigerate, then apply a final layer. Swipe the jam for effects, decorate with buttercream, raspberries and zest.
    4. Serve: Cool, then cut into slices. Serve each slice with a sprinkle of lemon zest on top.

Enjoy this succulent vegan lemon and raspberry layer cake that is as pleasing to the palate as it is to the eye!

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