Lemonade Lovers Dilemma- Mango, Raspberry, Strawberry Lemonade Cake

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This week my parents celebrated their 40th wedding anniversary. Years ago my mom had tried a vegan layered cake that had different fruit on each layer. She has brought up how much she enjoyed this cake more times than I can count so I decided I was going to attempt to recreate it for the celebration. A week before her anniversary she asked if I could make my Raspberry Lemonade Cake but I was already excited about doing the different layer thing so I morphed the two ideas. If you wanted to use one of the layers throughout the cake you could easily triple any of the three.
*The frosting is slighty on the runny side and I tried to reduce the amount of lemon but the flavor wasn’t as good. If possible make the night before and refrigerate. I only chilled mine for 1/2 hour and it was usable but definitely hard to work with. The icing on the cake the next day was much thicker.

Icing:
16 oz vegan Cream Cheese
1 Cup vegan margarine (room temperature)
1/4 cup lemon juice
1 1/2 cups Organic powdered sugar

With an electric mixer, blend cream cheese and margarine until smooth. Add Lemon juice. Blend well. Slowly add in powdered sugar (it will be less clumpy if you use a sifter.) refrigerate.

Cake Batter
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 sunflower or olive)
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 Layer
1/2 cup Raspberries (frozen raspberries may also be used.)
2 tbsp brown sugar
1/2 tbsp vegan margarine
1/2 tbsp lemon juice

In a sauce pan over low heat cook raspberries, sugar, margarine and lemon. Mash Raspberries with a potato masher and heat until sugar is dissolved. Let cool before using.

Mango layer
1/2 cup mango (fresh or frozen)
1/4 cup heavy cashew cream
1/2 tbsp lemon juice
1 tbsp mango

Mix all ingredients in a blender so well blended but still chunky.

Strawberry Layer
1/2 tbsp vegan margarine
1/2 lb strawberries (sliced in about 1/8″ slices)
1 tbsp lemon juice
2 tbsp powder sugar

In a sauce pan melt margarine. Add strawberries, lemon juice, and sugar. Cook until sugar is dissolved. Remove from heat.

Cake Assembly
You may choose which order you want for your layers. I went cake, mango, cake, raspberry, cake, icing (all over cake including top) and strawberries on top. Which ever layer you choose to use the strawberries on you are going to want to use the icing below the strawberries.

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4 Responses to Lemonade Lovers Dilemma- Mango, Raspberry, Strawberry Lemonade Cake

  1. Nina says:

    I love the good of this cake. Your Mum must have been so impressed.
    I will have a go when the weather warms up here (in Wintery Canberra). Who knows perhaps it could be my new standard Christmas Cake!
    Thank you for the recipe.
    Nina

  2. Pingback: Easter Menu Ideas | Don't Fear The Vegan

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