This Vegan Raspberry Lemon Cake is an easy and delicious loaf cake that bakes up moist, tender, and packed with fresh lemon zest and raspberries. This recipe is perfect for beginners!
Loaf cakes are the easiest type of cake to make, and the flavor possibilities are endless! I have all kinds of loaf cake recipes here on Earthly Provisions, from my Vegan Carrot Loaf Cake, to a Lemon Poppy Seed Pound Cake, and even a delicious Orange Cardamom Loaf Cake.
And this Vegan Raspberry Lemon Cake is all the best things about a loaf cake in one recipe. It is easy to make and bakes up super moist, and is packed with lemon zest and fresh raspberries. And it requires no special equipment and absolutely no frosting or decorating. Simply slice and serve.
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- And the loaf cake bakes up super tender and moist.
- This Raspberry Lemon Cake is completely vegan and dairy-free, so anyone can enjoy it.
- It is packed with fresh lemon zest, juice, and raspberries.
- And most importantly, it is absolutely delicious!
Ingredient Notes
Lemon Zest and Juice: The zest of a whole lemon adds tons of flavor to this cake while the lemon juice helps activate the baking soda for a light, fluffy loaf.
Canola Oil: I used canola oil, but you can also use vegetable oil, safflower oil or any other neutral oil. Do not use coconut oil.
Vegan Yogurt: I used Forager Unsweetened Plain Yogurt. If you have a hard time finding unsweetened, vegan vanilla yogurt works, too.
Non-Dairy Milk: I used unsweetened oat milk, but any non-dairy milk will work.
Fresh Raspberries: Plenty of fresh raspberries are folded into the batter right at the end before the Vegan Raspberry Lemon Loaf Cake is baked. I do not recommend frozen raspberries for this recipe. If that's all you have, make my Lemon Raspberry Cookies instead!
Instructions
Step 1. In a large bowl, combine sugar, canola oil, non-dairy milk, vegan yogurt, lemon zest, lemon juice, and vanilla.
Whisk well to combine.
Step 2. Add flour, baking powder, baking soda, and salt, and mix with a spatula to form the batter.
Step 3. Add the raspberries and fold them into the batter until they are distributed.
Step 4. Scrape the batter into a prepared loaf pan, top with a few more raspberries, and bake the Vegan Raspberry Lemon Cake in a 350*F oven for 65-70 minutes or until a toothpick inserted into the center of the cake comes out clean.
Recipe FAQs
Wrap the cake tightly with plastic wrap and store at room temperature for up to 4 days.
Or, slice the loaf, and transfer to a plastic bag or another airtight container and freeze for up to a month.
Yes! Lemon pairs well with all berries, but it is especially delicious with raspberry.
A typical cake can be round, square, or rectangular, but is typically frosted with buttercream.
Loaf cakes are baked in a loaf pan and are either unfrosted or glazed with a light icing.
Expert Recipe Tip
Tear the raspberries rather than chop them. Raspberries are really delicate, so chopping will smash them. They are easy to tear, and all of the juices will stay intact this way. So all the flavor will be in your cake rather than on your cutting board!
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📖 Recipe
Vegan Raspberry Lemon Cake
Equipment
- 1 8 ½ X 4 ½ Loaf Pan
- 1 Large Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Rubber Spatula
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
- 2 Cups All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 14 tablespoon Granulated Sugar See note!
- ½ Cup Canola Oil
- ½ Cup Plain Non-Dairy Yogurt I used Forager brand.
- ½ Cup Non-Dairy Milk I used Unsweetened Oat Milk
- 2 teaspoon Lemon Zest This is the zest of 1 lemon.
- 2 teaspoon Lemon Juice
- 2 teaspoon Vanilla
- 1 ¼ Cup Raspberries, torn See note!
Instructions
- Preheat oven to 350* F. Grease an 8 ½"x 4 ½" loaf pan and insert a parchment sling for easy removal.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine.2 Cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
- In a large bowl, combine sugar, canola oil, non-dairy yogurt, non-dairy milk, lemon zest, lemon juice, and vanilla. Whisk well. Then add the dry ingredients and mix with a spatula to form the batter.14 tablespoon Granulated Sugar, ½ Cup Canola Oil, ½ Cup Plain Non-Dairy Yogurt, ½ Cup Non-Dairy Milk, 2 teaspoon Lemon Zest, 2 teaspoon Lemon Juice, 2 teaspoon Vanilla
- Reserve a handful of raspberries to top the loaf and add the rest into the batter. Use a spatula to fold them in until they are distributed.1 ¼ Cup Raspberries, torn
- Scrape the batter into the prepared loaf pan and use the back of the spatula to spread the batter out evenly. Top the loaf with the reserved raspberries.
- Bake in a 350*F oven on the middle rack for 65-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Allow the loaf to cool for 1 hour before slicing and serving.
Sophia says
I made this cake for my sister’s birthday and it was delicious! I recommend this recipe so much 🤗
Megan Calipari says
So happy to hear you all enjoyed it!
Shannon Kirchner says
Can you use frozen raspberries?
Megan Calipari says
I have never tried it, but I think you could. The juice will probably bleed into the batter and discolor it, but if that doesn't bother you it should be just fine!
Blackjettas says
I made this with frozen raspberries last night and it worked out fine! I mixed them into the batter frozen and topped the loaf while the berries were frozen too. As a side note I did lemon and lime juice and zest and a lime icing sugar drizzle to finish.
Le says
Thank you. Was searching for an eggless cake for school lunchboxes, GF adaptable.
Made this with GF SR flour and coconut oil. Added extra half cup of milk and omitted baking soda. I defrosted frozen raspberries really well as my GF flour blend needed more liquid. Turned out well. Delicious.
Next time I will do a GF version with rice bran oil, adding a cup of apple sauce instead of extra milk.