Vanilla Raspberry Layer Cake
This elegant vanilla layer cake features a tender, buttery crumb achieved entirely with plant-based ingredients. Layers of fluffy sponge are filled with a tangy homemade raspberry jam and finished with a rich, velvety vegan buttercream frosting. Perfect for birthdays or any special occasion, this show-stopping dessert is a crowd-pleasing treat that proves dairy-free cakes can be truly indulgent and flavorful.
Instructions
- 1
Preheat your oven to 175°C. In a small container, whisk together the soy milk (1 cup) and lemon juice (1 tbsp) to create a curdled vegan buttermilk; let it rest for 5 minutes.
- 2
In a large mixing bowl or stand mixer, cream the plant based butter (0.5 cup) and cane sugar (1.5 cups) until the mixture is pale and light.
- 3
Add the aquafaba (0.75 cup) and vanilla extract (1 tbsp) to the butter mixture, beating well until fully incorporated and airy.
- 4
Sift in the all purpose flour (2.5 cups), baking powder (1.5 tsp), and baking soda (0.5 tsp). Gradually pour in the buttermilk mixture while folding gently to combine into a smooth batter.
- 5
Divide the batter evenly between two greased cake pans. Bake for 30 minutes or until a toothpick comes out clean. Transfer to a wire rack to cool completely.
- 6
While cakes cool, prepare the jam by simmering raspberries (2 cups) and cane sugar (0.25 cup) in a saucepan over medium heat for 10 minutes until thickened.
- 7
Prepare the buttercream by whipping plant based butter (1 cup) and powdered sugar (3 cups) until very light and fluffy.
- 8
Assemble the cake by spreading jam and a layer of buttercream between the sponges, then use the remaining buttercream to frost the exterior.
Nutrition Facts
Per portion