Vegan Cardamom Raspberry Cake is an elegant cake for spring festivities! The cardamom brings a warmth to the fresh flavors of lemon and raspberry. The cake is a beautiful centerpiece, too!

Vegan Cardamom Raspberry Cake

Friends, this is the best cake for summer! Will you be hosting soon? We all know the table matters more than the food. Which means the people coming, the mingling and gathering around the table.

Vegan Cardamom Raspberry Cake

Summer is my favorite, most precious time of hosting. And this Vegan Cardamom Raspberry Cake is my new favorite dessert!

Hospitality … it’s intentional and eternal. Keep reading!

Easy Vegan Cake

A Vegan Cake Recipe

Your guests will love this Vegan Cardamom Raspberry Cake. And if you’re like me, you’re trying new recipes out ahead of time to see if you love them enough for company. This cake? Yes, please!

Your vegan friends may also enjoy this Epic Vegan Charcuterie Board or Vegan Pita Tacos Board!

Best Cardamom Raspberry Cake

Ingredients for making this cake

All you need is almond or coconut milk, apple cider vinegar, avocado or grape seed oil.

Delicious pure vanilla extract, cardamom, sugar, flour, baking powder and soda, and salt.

And then for the Vegan Cream Cheese Lemon Buttercream Frosting: Soy-free vegan butter, vegan cream cheese, vanilla, and lemon.

Make it thick and creamy with powdered sugar, and top with fresh raspberries and edible dried petals for a beautiful garnish!

Oh, and want a 5-minute quick and easy recipe to make? Try my 5-minute Coconut Cream Dessert!

How to make Vegan Cake

How to make Vegan Cardamom Raspberry Cake

A few tips….make the cake the night before and freeze for best results!

Cut the top of one of the cakes (after freezing) to make it flat and stackable, though this step is not required.

Best Vegan Cardamom Raspberry Cake

Frost the next day and serve!

The most elegant Easter, spring and summer, Mother’s Day cake!

Easy Vegan Cardamom Raspberry Cake

The table matters

Yes, the table matters, and for me, a positive table during holidays means lingering a little bit longer than you normally would.

It’s easy to say, I’ll never host a big gathering, or “I always host Easter this way.”

Delicious Vegan Cardamom Raspberry Cake

Friends, be open to change, to changing things up, inviting new people over. Thinking outside of the box with your hospitality.

The words “always and never” are serious words. I think of them as eternal words, because those words belong to God.

Tasty Cardamom Raspberry Cake

And when something belongs to God, we need to use it carefully and intentionally.

Happy hosting!

More Vegan recipes: Vegan Toasted Coconut Ice Cream and Vegan Chocolate Pudding.

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Vegan Cardamom Raspberry Cake

This cake is perfect for spring festivities! The cardamom brings a warmth to the fresh flavors of lemon and raspberry. NOTE: You can use soy free, vegan cream cheese and butter, but it's not necessary for it to be soy free.

Ingredients

  • 2 cup almond or coconut milk
  • 2 tsp apple cider vinegar
  • 3/4 cup avocado or grape seed oil
  • 2 1/2 tsp pure vanilla extract
  • 2 1/2 tsp cardamom
  • 1 1/4 cup sugar
  • 2.5 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt

Vegan Cream Cheese Lemon Buttercream Frosting

  • 1/2 cup vegan butter, softened
  • 8 oz vegan cream cheese, softened
  • 1 tsp vanilla extract
  • 1 lemon, zested
  • 3/4 cup powdered sugar, sifted
  • 1/4 cup fresh raspberries, plus some to garnish

Instructions

  • Preheat oven to 350 degrees F and grease two standard 9-inch round cake pans with oil. Place a parchment paper round in each pan, then dust with flour. Shake excess around the pan to coat sides, and empty excess flour.
  • In a large bowl, whisk together milk and vinegar—let it set for 2-3 minutes. Whisk in oil and vanilla, then add sugar 1/4 cup at a time—whisk or use a hand mixer until sugar dissolves.
  • In a bowl, gently mix together flour, baking soda, baking powder, salt, and cardamom.
  • Whisk in dry ingredients 1/4 cup at a time into the wet ingredients until they are combined—the consistency should be thick and creamy, but not too stiff.
  • Pour cake batter into the pans and bake in the oven for 30-35 minutes, or until a toothpick comes out clean form the center of the cake.
  • Remove from oven and allow to cool completely. Next, wrap cakes in plastic wrap and freeze overnight, or until ready to frost.
  • FROSTING:Add softened butter and cream cheese to a large bowl. Using a hand mixer, beat together with sifted powdered sugar, 1/2 cup at a time. Next, add vanilla and lemon zest and beat until smooth. Refrigerate until ready to use.
  • When cake is ready and the frosting is made, spread half of the frosting into the center of the cake, pushing outwards with a spatula, but not over the edge. Then, spread raspberries out and top with the second layer. Spread the remaining frosting on the top, pushing it from the center outward and garnish with fresh raspberries, lemon zest, and rose petals (optional). Refrigerate until ready to serve.

Notes

*Make the cake the night before and freeze for best results! *I cut the top of one of the cakes (after freezing) to make it flat and stackable, but this step isn’t required
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

Vegan Cardamom Raspberry Cake Recipe

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