Fluffy Vegan Lemon Raspberry Birthday Cake
Ingredients
Cake
- 250g vegan butter or margarine
- 240g sugar
- 2 packages vanilla sugar
- peel and juice from 1 organic lemon
- 2 tbsp soy flour
- 400g flour (all purpose, wheat, or spelt)
- 200 ml plant milk
- 1 tsp apple cider vinegar
- 1/3 tsp baking soda
- 1 1/2 tsp baking powder
- one pinch of salt
Filling
- 160g frozen raspberries
- 1 tsp locust bean flour
- 125g jam (mango-apricot suggested)
- 200ml vegan whipped cream
- 1 package cream stiffener
Preparation
Preheat oven to 180°C using upper and lower heat.
Mix sugar, margarine, salt, and apple cider vinegar.
In a separate bowl, mix flour, baking soda, baking powder, and salt.
Combine all cake ingredients together with plant milk. Spread on a prepared baking sheet or pour into round baking forms. Bake for approximately 10-15 minutes.
Allow the cake to cool, then cut into circles if necessary.
Whip vegan cream with cream stiffener.
Warm the raspberries and add locust bean flour.
Assemble the cake by layering cake, jam, raspberries, and whipped cream. Repeat layers as desired.
Store the cake in the refrigerator until serving.
