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Gluten-Free & Dairy Free Raspberry Filled Lemon Cake

  • Author: Paige
  • Prep Time: 60 minutes
  • Cook Time: 1 hours 10 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 1 beautiful Cale 1x
  • Category: cakes
  • Method: baking


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.


Units Scale


  • 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)


  • 2 cups of vegan butter
  • 9 cups of powdered sugar
  • 2 tsp of vanilla extract
  • 34 tablespoons of dairy free milk
  • 1/4 cups of coconut cream (the thick part on the top of the can)
  • 1 tsp of salt


  • 3/4 cups of Fresh Raspberry Jam (not jelly)



  1. 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
  2. In your mixing bowl, cream your vegan butter and sugar until the butter looks like a light yellow and fluffy
  3. Next add in your vanilla extract, baking soda, baking powder and salt, mix until well combined
  4. Add in your eggs, one egg at a time, beating well after each egg
  5. Zest and juice your lemon adding both into your batter
  6. 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
  7. Using a rubber spatula, scrape the bowl down and then beat one more time to make sure all the batter is combined
  8. Scoop all your batter into your prepared baking pan and bake for 1 hour and 10 minutes until a toothpick inserted comes out clean
  9. Remove your cake and let it cool on a cooling rack in the pan for at least 30 minutes
  10. 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
  11. 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 
  12. Next add in your vanilla extract and salt and combine 
  13. Add the powdered sugar to your butter mixture one cup at time whipping on medium high until combined
  14. Next add in your dairy free milk, you might need more according to your frosting, and whip until light and fluffy
  15. To frost your cake, take your cooled cake and cut your cake into 3 even layers
  16. Using a serrated knife, gently turn your cake with the knife horizontally to gently cut your layers
  17. Place your bottom layer on a cake plate, and fill your piping bag with frosting
  18. 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
  19. 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
  20. Next, add your “top” of the cake in the middle repeating the piping and the jam
  21. Lastly, place your “middle” slice of cake on the top, flat side up and frost about 1/3 cups of frosting on the top
  22. Place your filled cakes in the fridge for 30 minutes until the frosting is firm
  23. Remove from the fridge and using a thin layer of frosting, cover the sides of your cake with your crumb coat
  24. Place your cake back in the fridge for another 30 minutes
  25. Remove your cake after the frosting has set and cover the sides and top with the remaining frosting
  26. Eat and enjoy! 


*you can change your filling to any jam you want to use! I love to use the Bonne Maman Jam

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