Lemon Raspberry Cake
This cake is moist, simple to put together, and also happens to be vegan. The combination of lemon and raspberries makes use of the beautiful citrus that is available in the winter and the berries are a nice fresh compliment. Instead of a heavy frosting, an optional light lemon glaze is all this cake needs to be the perfect accompaniment to tea in the afternoon or a light ending to a meal.
Adapted from Food52
| Yield: 1- 8 inch cake | Time: 45 minutes |
Preparation
Preheat oven to 350F. Grease an 8 inch cake pan and line the bottom with a parchment paper circle.
In a medium bowl combine sugar and the lemon zest and rub together with your fingers until fragrant. Add the flour, baking powder, baking soda, salt and whisk together. In a separate bowl whisk together the nut milk, vinegar, oil, maple syrup and vanilla together until combined. Pour the wet ingredients into the dry ingredients in three additions, whisking to ensure there are no lumps. When batter has almost come together add the raspberries and gently fold with a rubber spatula.
Pour batter into prepared pan and bake until cake springs back when the top is touched, about 30-35 minutes. Let cake cool in the pan for about 10 minutes before turning out onto a wire rack to cool completely.
Meanwhile make the glaze by combining all ingredients in a small bowl and whisking until combined. Add more nut milk for a thinner glaze and less for a thicker glaze. Pour glaze over cooled cake and serve.
Ingredients
Cake
1 ¼ cups flour
¾ cup sugar
2 tablespoons lemon zest
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup unsweetened nut milk, such as almond
1 teaspoon apple cider vinegar
2 tablespoons vegetable oil
1 tablespoon maple syrup
¼ teaspoon vanilla
1 cup fresh raspberries
Glaze (optional)
2 cups powdered sugar
2-3 tablespoons nut milk
1 tablespoon fresh lemon juice
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