Description
A light and fluffy vegan layer cake infused with raspberry jam, perfect for any celebration.
Ingredients
Scale
- 1/2 cup (1 stick / 112g) vegan butter, softened
- 1 1/4 cups + 2 tablespoons (330 mL) unsweetened plant-based milk
- 1 tablespoon (15 mL) lemon juice
- 1/2 cup (120 mL) aquafaba
- 3 1/2 cups (420g) all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (112g) sunflower oil or melted coconut oil
- 1 1/4 cups (240g) organic cane sugar
- 1 tablespoon pure vanilla extract
- 2 tablespoons freshly squeezed orange juice (optional)
- 1 tablespoon orange zest (optional)
- 2 cups (240g) fresh raspberries
- 1 batch Raspberry Jam
- 1 batch Tangy Buttercream Frosting
Instructions
- Soften the vegan butter by letting it sit at room temperature.
- Make the vegan buttermilk by combining plant-based milk and lemon juice, and let it curdle for 5 minutes.
- Preheat the oven to 350°F (175°C) and prepare three 6″x2″ round cake pans with parchment paper.
- Beat the aquafaba until foamy in a mixing bowl.
- In a medium bowl, whisk together flour, salt, baking soda, and baking powder.
- In a large bowl, cream the softened butter, oil, and cane sugar together until fluffy (4-5 minutes). Fold in whipped aquafaba, vanilla, orange juice, and zest.
- Gradually add the flour mixture and vegan buttermilk to the wet mixture until mostly smooth.
- Divide the batter among prepared pans and scatter raspberries on top.
- Bake for 30 minutes or until a toothpick comes out with moist crumbs attached.
- Cool the cakes in pans for 30 minutes before inverting onto a wire rack.
- Assemble layers with Raspberry Jam and Tangy Buttercream Frosting, refrigerate for 30 minutes to set.
- Store leftovers in an airtight container in the fridge.
Notes
Always opt for high-quality ingredients. Room temperature ingredients ensure a well-emulsified batter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan cake, vanilla cake, layer cake, raspberry cake, dessert recipe
