Everyday Dairy-Free Living

Raspberry Lemon Cake with Vegan Cream Cheese Frosting

March 30, 2016
By: of Thrive
Prep 15 min
Cook 40 min
Yield 1 cake

This lightly sweetened cake has a lovely, balanced flavor of fresh raspberries and lemon.



For The Cake:

  1. 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.
  2. In a separate bowl, combine the water, olive oil, plain yogurt alternative, vanilla extract, lemon juice and melted vegan butter.
  3. Mix the dry and wet ingredients together to make a smooth batter. Gently fold in raspberries.
  4. Pour the mixture 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:

  1. 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.
  2. Add in an additional 2 C. of powdered sugar and beat to incorporate.
  3. Add remaining yogurt alternative and another 2 C. powdered sugar. Beat to combine.
  4. Add additional powdered sugar ½ C. at a time until the desired consistency is reached. It should be between 7 and 8 C. total.





Reviews & Comments


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  1. Could I substitute the 7cups of suger for gluten free flour and a 1/2 cup of the suger that’s a lot for a person that’s diabetic.

    1. Hi Edna!To ensure browning and maintain texture, we recommend retaining 1/4 C. sugar in the recipe, and substitute the rest with Stevia, for example, to taste; keeping in mind that Stevia is much sweeter than sugar. 1/4 tsp may be plenty.

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