It's my birthday, and no you can't know how old I am (I honestly forgot anyways). However, a must have for every birthday party no matter, your age, is a birthday cake.
This year will be my first year as a fully plant based vegan on my birthday and even though I have to eat a bit differently, that did not mean I was giving up on my birthday cake.
Birthdays are special occasions filled with joy and celebration. Whether you're planning a birthday party for yourself or a loved one, having a delicious vegan cake that captures the essence of summer can make the celebration even more memorable. So, today we'll share a delectable vegan birthday cake recipe that's perfect for the summer season. Get your taste buds ready to indulge in a moist, flavorful cake topped with a luscious frosting that will delight vegans and non-vegans alike.
Recipe: Vegan Lemon Raspberry Birthday Cake
Ingredients:
For the cake:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¾ cups non-dairy milk (such as almond or soy milk)
½ cup vegetable oil
1 tablespoon apple cider vinegar
Zest of 2 lemons
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
For the frosting:
1 ½ cups vegan butter, softened
4 cups powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
For the filling and decoration:
1 cup fresh raspberries
Additional lemon zest and fresh raspberries for garnish (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the non-dairy milk, vegetable oil, apple cider vinegar, lemon zest, lemon juice, and vanilla extract.
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and well combined.
Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened vegan butter until creamy.
Gradually add the powdered sugar, lemon juice, and vanilla extract. Beat until the frosting is smooth and fluffy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Top with fresh raspberries.
Place the second cake layer on top and frost the entire cake with the remaining frosting.
For decoration, you can sprinkle additional lemon zest on top of the cake and add fresh raspberries for an extra pop of color.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
Slice, serve, and enjoy the summery delight of this vegan lemon raspberry birthday cake!
This vegan lemon raspberry birthday cake is a delightful treat that embodies the flavors of summer. With a moist and tangy lemon-infused cake, a creamy frosting, and bursts of fresh raspberries, this cake will be the highlight of any birthday celebration. Embrace the joy of indulging in a vegan dessert that not only satisfies your taste buds but also aligns with your compassionate lifestyle. Happy birthday and happy summer!
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