Vegan Raspberry Lemon Cake

Vegan Raspberry Lemon Loaf Cake on a wooden cutting board.

5 from 4 votes

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!

Prep Time20

Cook Time1 5

Total Time1 25

Course: Brunch, Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Slices

Calories: 232kcal

Author: Megan Calipari

Cost: $7

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.

Notes

14 tablespoons of sugar is ¾ cup plus 2 tablespoons!

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!

Nutrition