Raspberry Lemon Cake with Vegan Cream Cheese Frosting

Courtesy of: So Delicious
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Servings: 1 cake
Prep: 15 min.
Cook: 40 min.
Total Time: 55 min.


This lightly sweetened cake has a lovely, balanced flavor of fresh raspberries and lemon.


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


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.