When Don’t Fear The Vegan started the Facebook page and came up with the “every 100 likes a new cake recipe” thing, Twitter and Blog followings weren’t a consideration. By word of mouth we are growing in all three places and if you count all the individuals that are now supporting us we have passed 300 so it is time for a new cake recipe! We are also excited because we now know less than 1/3 of the people following us and the idea of making new friends in the community via the web is awesome. From the bottom of our humble hearts…thanks for all the support!!!
So in March the little vegan, Anzia turned seven and for her birthday cake she chose a Cookies & Cream chocolate cake but I needed two cakes for the amount of people. Felipe, my mom, my sister and Anzia really wanted a Carrot Cake but I felt the need to create something new, so at the last minute I came up with this cake. At first, the before mentioned peeps weren’t so happy with my decision but all loved the cake, my sister even rated her favorite of all time.
Before I give you the recipe I must give a shout out to Mighty- O Donuts (makers of some amazing donuts that just happen to be vegan) in Seattle. Every summer they make a Raspberry Lemonade Donut which I crave year round and was hungry for when I created this cake. If you ever get the opportunity you should definitely try out the doughnut. Until then you may enjoy this cake.
On a side note, because of the lemon juice in the icing it is a little on the gooey side but is delicious. Refrigerate a bit before using and it will be a little easier to work with.
2 1/2 cups flour
1 tsp salt
2 tsp baking soda
4 tsp baking powder
3 tbsp Ener-G Egg Replacer
2 cups brown sugar
1 cup almond milk (soy milk may also be used)
1 cup oil (I use olive or sunflower)
1 cup applesauce
1/3 cup lemon juice
1/2 tsp lemon zest
1/2 cup heavy cashew cream
Preheat oven to 350 degrees. Lightly grease three 9″ round cake pans.
In a large bowl mix flour, salt baking soda & powder, and egg replacer. In a separate bowl mix sugar, almond milk, oil, applesauce and lemon juice, lemon zest and cashew cream. Slowly mix sugar mixture into flour mixture and stir until well blended. Pour batter evenly into the three pans. Tap bottom of pans to get air bubbles to the top. Bake for 20 – 25 minutes. Cake will pull away from side when done. When done let sit for approximately 5 minutes or until cool enough to touch pans with bare hands. Flip onto cooling rack. Cool completely before assembling.
Raspberry Filling & Top
12 oz frozen Raspberries – defrosted
1 cup brown sugar
1/4 cup vegan butter
In a sauce pan over low heat cook raspberries, sugar and Earth Balance. Mash Raspberries with a potato masher and heat until sugar is dissolved. Let cool before using. This would also be good with a shot of Raspberry Liqueur added after cooking.
2 8oz packages Tofutti Cream Cheese
1 Cup vegan butter
1/3 cup lemon juice
1 1/2 cups Organic powdered sugar
With an electric mixer, blend cream cheese and butter. Add Lemon juice. Blend well. Slowly add in powdered sugar (it will be less clumpy if you use a sifter.)
Layer cake, 1/3 Raspberry filling and repeat. Cover top layer of cake with raspberry. Cover sides and decorate sides as desired with icing. Best if it sits a few hours or over night so raspberry absorbs into cake.
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Heck of a job there, it asoblteuly helps me out.
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