Raspberry Lemon Cream Cake

**Raspberry Lemon Cream Cake**


– 2 1/3 cups flour
– 1/2 cup sugar
– 4 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon cardamom

– 2/3 cup oil
– 1 1/3 cups milk
– 3 tablespoons lemon juice
– 1 teaspoon vanilla extract
– 2 tablespoons applesauce
– 1/2 teaspoon lemon extract
– 1 teaspoon lemon zest


1. Preheat the oven to 350°F (175°C). Grease three 6-inch cake pans.

2. In a large mixing bowl, combine and mix the dry ingredients: flour, sugar, baking powder, salt, and cardamom.

3. In another bowl, combine the wet ingredients: oil, milk, lemon juice, vanilla extract, applesauce, lemon extract, and lemon zest.

4. When the oven is ready, pour the wet ingredients into the dry ingredients. Stir until well combined. The batter should be smooth.

5. Divide the batter evenly among the prepared cake pans.

6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7. Remove the cakes from the oven and allow them to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.


1. In a large bowl, whip the vegan margarine and vegetable shortening with an electric mixer until light and fluffy, about 10 minutes.

2. Sift the powdered sugar and vanilla powder together.

3. Gradually add the powdered sugar mixture to the whipped margarine and shortening, continuing to whip for another couple of minutes until smooth and creamy.


1. Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a layer of frosting on top.

2. Add a layer of fresh raspberries on top of the frosting.

3. Place the second cake layer on top and repeat the frosting and raspberry layers.

4. Finally, place the third cake layer on top. Frost the top and sides of the cake with the remaining frosting.

5. Decorate with additional fresh raspberries and lemon zest, if desired.

6. Refrigerate the cake for at least 30 minutes before slicing and serving.

Enjoy your Raspberry Lemon Cream Cake!



  • 2 1/3 cups flour
  • 1/2 cup sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cardamom


  • 2/3 cup oil
  • 1 1/3 cups milk
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla
  •  2 tablespoons apple sauce
  • 1/2 teaspoon lemon extract
  • 1 teaspoon lemon zest




  • Preheat oven to 350F
  • Grease the cake pans (I used three 6 in. pans)
  • Combine and mix dry ingredients
  • Combine wet ingredients
  • When oven is ready, mix dry and wet ingredients together, stir until combined. Pour into three 6 in. pans
  • Bake at 20-25 minutes until toothpick comes out clean
  • Remove from oven and let cool


  • 1 cup vegan margarine, Earth Balance ( I sometimes use half Earth Balance and half vegetable shortening)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla powder
  • 1/2 teaspoon lemon extract
  • With an electric mixer, whip margarine and shortening until light and fluffy (about 10 min.)
  • Sift the powdered sugar and vanilla powder
  • Add sugar to the electric mixer and continue to whip for another couple of minutes
Article Categories:
Vegan Recipes

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