Raspberry Lemon Cake with Vegan Cream Cheese Frosting Courtesy of: So Delicious Rating: Select ratingGive it 1/5Give it 2/5Give it 3/5Give it 4/5Give it 5/5 No votes yet Servings: 1 cake Prep: 15 min. Cook: 40 min. Total Time: 55 min. Share this: facebook twitter pinterest email Print Description This lightly sweetened cake has a lovely, balanced flavor of fresh raspberries and lemon. Ingredients Raspberry Lemon Cake 2 C. Gluten-free flour 1 tsp. Baking powder 1 tsp. Baking soda ½ tsp. Salt ½ C. Organic Cane Sugar Zest of 1 Lemon ½ C. Olive oil 1 ½ Tbsp. Water 1 C Plain So Delicious Dairy Free Coconutmilk yogurt alternative 2 tsp. Vanilla extract ¼ C. Lemon juice 1/4 C. Vegan butter, melted 1 C. Raspberries Vegan cream cheese frosting: 1 C. (5.3 oz) Vanilla Coconutmilk Yogurt Alternative 3 ½ Sticks Vegan butter (room temp) 7 ½ C. Powdered Sugar Pinch of Salt Directions For the Cake: 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. In a separate bowl, combine the water, olive oil, plain yogurt alternative, vanilla extract, lemon juice and melted vegan butter. Mix the dry and wet ingredients together to make a smooth batter. Gently fold in raspberries. 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 Cream Cheese: 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. Add in an additional 2 C. of powdered sugar and beat to incorporate. Add remaining yogurt alternative and another 2 C. powdered sugar. Beat to combine. Add additional powdered sugar ½ C. at a time until the desired consistency is reached. It should be between 7 and 8 C. total. Recipes you may also like NextBack Razzmatazz Grilled Cheese with Roasted Garlic & Prosciutto Almond Kabocha Smoothie Asian Tuna Salad with Van’s Mighty Good BBQ Chips Chocolate Hazelnut-Raspberry Popcorner Topper Dairy-Free Coconut Eggnog Gingerbread Trees with Lemon Icing Cottage Cheese Breakfast Parfait Not Your Everyday Eggplant Parmesan West African Peanut Soup Comments View the discussion thread.