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