Description
Gluten-free and Dairy free raspberry filled lemon cake is perfect for a brunch, birthday or just because you want to bake a cake! This cake is fluffy, sweet and subtly tart from the raspberry jam! A great change from your regular vanilla cake.
Ingredients
Units
Scale
Cake:
- 1 cup of vegan butter
- 1 3/4 cups of granulated sugar
- 2 tsp of baking powder
- 1/2 tsp of baking soda
- 2 tsp of vanilla extract
- 1 cup of dairy free milk
- 1/3 cups of lemon juice
- zest of 1 lemon
- 1 teaspoon of salt
- 3 room temperature eggs
- 3.5 cups of gluten-free flour (I use Bob’s Red Mill 1:1)
Frosting:
- 2 cups of vegan butter
- 9 cups of powdered sugar
- 2 tsp of vanilla extract
- 3–4 tablespoons of dairy free milk
- 1/4 cups of coconut cream (the thick part on the top of the can)
- 1 tsp of salt
Filling:
- 3/4 cups of Fresh Raspberry Jam (not jelly)
Instructions
- Pre-heat your oven to 350°F and grease your 9″ cake pan with vegan butter, tap 2 tablespoons of gluten free flour around the pan to lightly coat the butter, tap the excess out in your sink and set the pan aside
- In your mixing bowl, cream your vegan butter and sugar until the butter looks like a light yellow and fluffy
- Next add in your vanilla extract, baking soda, baking powder and salt, mix until well combined
- Add in your eggs, one egg at a time, beating well after each egg
- Zest and juice your lemon adding both into your batter
- Alternating with gluten free flour and your dairy free milk, add 1 cup of flour to 1/3 cup of dairy free milk to your mixture until each addition is gently combined
- Using a rubber spatula, scrape the bowl down and then beat one more time to make sure all the batter is combined
- Scoop all your batter into your prepared baking pan and bake for 1 hour and 10 minutes until a toothpick inserted comes out clean
- Remove your cake and let it cool on a cooling rack in the pan for at least 30 minutes
- When the metal is cool to the touch, using a knife slice around the cake and then release it from the pan and place on the rack until the cake is completely cool roughly 1 hour
- To prepare your frosting, place your 2 cups of vegan butter in your mixer with the whisk attachment, and whip your butter with your coconut cream
- Next add in your vanilla extract and salt and combine
- Add the powdered sugar to your butter mixture one cup at time whipping on medium high until combined
- Next add in your dairy free milk, you might need more according to your frosting, and whip until light and fluffy
- To frost your cake, take your cooled cake and cut your cake into 3 even layers
- Using a serrated knife, gently turn your cake with the knife horizontally to gently cut your layers
- Place your bottom layer on a cake plate, and fill your piping bag with frosting
- Pipe a thick layer of frosting around the edge of the cake, and using 3 tbsp of frosting cover the center of the piped area
- Over the frosting in the center of the cake, place 1/4 cup of raspberry jam (this is up to preference, if you like less, do less
- Next, add your “top” of the cake in the middle repeating the piping and the jam
- Lastly, place your “middle” slice of cake on the top, flat side up and frost about 1/3 cups of frosting on the top
- Place your filled cakes in the fridge for 30 minutes until the frosting is firm
- Remove from the fridge and using a thin layer of frosting, cover the sides of your cake with your crumb coat
- Place your cake back in the fridge for another 30 minutes
- Remove your cake after the frosting has set and cover the sides and top with the remaining frosting
- Eat and enjoy!
Notes
*you can change your filling to any jam you want to use! I love to use the Bonne Maman Jam