Vegan Cardamom Raspberry Cake
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!
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!
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!
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 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.
Frost the next day and serve!
The most elegant Easter, spring and summer, Mother’s Day 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.”
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.
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.
Get the Recipe:
Vegan Cardamom Raspberry Cake
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
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Vegan cardamom raspberry are like a match made in heaven! It looks so decadent !!!
Would love to make this for my vegan Easter guests, but I am having trouble locating vegan butter and vegan cream cheese that are also soy free. Is it critical to the recipe that the vegan “dairy” products are also soy free? Thank you.
Hi, the butter and cream cheese do NOT have to be soy free! ENJOY!