Vegan Lemon Raspberry Cake

Serves 12
Time 2 hours


Lemon cake

1 ½ cups oat milk 

2 lemons, juice and zest

3 cups plain flour 

1 tbsp baking powder

1 tsp baking soda

1 ½ cups sugar 

¾ cup vegetable oil

1 tbsp vanilla extract

1 tbsp lemon zest


Raspberry filling

1 cup raspberry jam 

¼ cup brandy 


Lemon frosting

1 cup vegan butter, softened 

225g vegan cream cheese softened 

2 cups powdered sugar 

2 tbsp lemon juice

1 punnet raspberry


Preheat oven to 175°C. Line 2 x 20cm round cake tins with parchment paper, cut to fit as needed. 

Add the lemon zest to a large bowl and set aside. In a separate bowl, add lemon juice to the oat milk and stir. Set aside for a few minutes to curdle the milk. 

Add dry ingredients to the zest, and stir through. Add the oat milk, vegetable oil and vanilla extract. Use a whisk to bring everything together to a smooth batter. Divide between the lined trays. 

Bake for 25-30 minutes or until you can insert a skewer and it comes out clean. Allow the cakes to cool in the tin before transferring them to a wire rack to cool completely. 

Combine brandy and jam in a bowl and set aside. 

Combine icing sugar with oat butter and vegan cream cheese. Add the raspberries and stir through. Place in the fridge for 30 minutes to firm. 

Divide each cake in half lengthways, and spread a few spoonfuls of jam over the cake, followed by a layer of the vegan cream cheese icing. Repeat until all of the cakes have been layered. Cover the final layer and outside of the cake in the remaining vegan cream cheese icing. 

Place in the fridge for 30-60 minutes or until firm. Top with raspberries, mint leaves and icing sugar.