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RASPBERRY LEMON CAKE WITH VEGAN CREAM CHEESE FROSTING

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recipe by So Delicious Kitchen

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ingredients

cake:

2 c. gluten-free flour

1 tsp. baking powder

1 tsp. baking soda

12 tsp. salt

12 c. organic cane sugar

Zest of 1 lemon

12 c. olive oil

1 12 tbsp. water

1 c. So Delicious Dairy Free Plain Coconutmilk Yogurt Alternative

2 tsp. vanilla extract

14 c. lemon juice

14 c. vegan butter, melted

1 c. raspberries

frosting:

1 c. So Delicious Dairy Free Vanilla Coconutmilk Yogurt Alternative

3 12 sticks vegan butter (room temperature)

7 12 c. powder sugar

Pinch of salt

directions

  1. Preheat the oven at 325° F. Grease and flour a pie dish. 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, So Delicious Dairy Free Plain Coconutmilk 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.
  5. In a large mixing bowl, add the vegan butter, 2 c. powdered sugar, and 12 c. So Delicious Dairy Free Vanilla Coconutmilk Yogurt Alternative. Beat using a hand mixer until creamed and combined.
  6. Add in an additional 2 c. of powdered sugar and beat to incorporate.
  7. Add remaining yogurt alternative and another 2 c. powdered sugar. Beat to combine.
  8. Add additional powdered sugar 12 c. at a time until the desired consistency is reached.
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