Vegan Lemon Raspberry Cake
This Vegan Lemon Raspberry Cake recipe is completely eggless and bakes up into a tender and moist loaf. This cake is easy to make and absolutely delicious!
Servings: 12 Slices
Calories: 237kcal
Cost: $7
Equipment
- 1 8x4 Loaf Pan
- 1 Large Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Rubber Spatula
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
- 2 Cups Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 Cup Granulated Sugar
- Zest of 1 Lemon
- ½ Cup Canola Oil
- ½ Cup Plain Non-Dairy Yogurt
- ½ Cup Plant Based Milk I used Oat Milk
- 2 tablespoon Lemon Juice
- 2 teaspoon Vanilla
- 1 ¼ Cup Raspberries, roughly chopped or torn
Instructions
- Preheat oven to 350* F. Grease an 8"x4" loaf pan and insert a parchment sling for easy removal. See photo for reference.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.
- In a large bowl, combine the sugar and lemon zest. Using your fingers, rub the lemon zest into the sugar until the zest becomes fragrant, about 30 seconds.
- Into the sugar, add canola oil, yogurt, plant milk, lemon juice and vanilla. Whisk well.
- Add the dry ingredients into the liquids and whisk to form a batter.
- Reserve a handful of raspberries to top the loaf and add the rest into the batter. Use a spatula to fold them in.
- Scrape the batter into the prepared loaf pan and use the pack of the spatula to spread to the edges.
- Top with the reserved raspberries.
- Bake in a 350* oven on the middle rack for 63-67 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Allow to cool before slicing and serving.
Nutrition
Serving: 1Slice | Calories: 237kcal | Carbohydrates: 36g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 203mg | Potassium: 40mg | Fiber: 1g | Sugar: 19g | Vitamin A: 43IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 1mg