This cake is healthy and soooo good!  My teenage son who would live on nothing but junk if I let him said it was the best vegan dessert I have ever made.  Of course we all love lemon, raspberries and coconut so I’m sure that helped a bit :).  This cake is low fat with the coconut being the only fat added.  The coconut flour really gives the cake an amazing flavor but it is still very good if you just use all regular flour.  I always try and use whole wheat where I can and the whole wheat pastry flour works really well as half of the regular flour in this cake but again regular old white flour always makes for a good cake with a little less nutrients.  Experiment with what flours you like and you usually can’t go wrong.  I even made it with buckwheat flour and coconut flour once and it was very good and that way it was gluten free!

Vegan Raspberry Lemon Cake

Raspberry Lemon Cake with Coconut
Serves:  8 slices

Cake:
1 1/2 cups of flour (I used 1/4 cup coconut flour and then split the white and whole wheat pastry to equal the 1 1/4 cups remaining-use what flours you like the best or just plain white flour for all of it)
1 cup sugar
zest and juice of 1 lemon
1 small container of fresh raspberries (or 1/2 cup frozen raspberries-half for inside the cake and half for on top)
1 Tablespoon baking soda
6 Tablespoons applesauce
1 teaspoon white vinegar
1 teaspoon vanilla extract
handful shredded coconut to sprinkle on top

Frosting:
1/2 cup powdered sugar (may need a little more depending on how much juice your lemon gives)
1 teaspoon vanilla extract
juice of 1 lemon

Preheat the oven to 350°.

Wash your lemon, zest the lemon and then squeeze the juice all into a small bowl and set aside.

Mix your flour(s) together along with the sugar and baking soda.  Add the lemon juice and zest to the flour then add the applesauce, vanilla, 1/2 the container of raspberries and vinegar and mix enough to moisten but do not over mix.  The fresh raspberries should crumble into smaller chunks with the mixing and blend evenly.

Pour into an 8 inch cake pan and bake for approximately 25 minutes or until a toothpick comes out clean.  Cool for 10 minutes before putting on frosting.

While cake is cooking mix together the powdered sugar, vanilla and lemon juice to get a fairly runny consistency and set aside until cake is cooled.

Once cake is cooled, poke the top with a fork to make many holes for the frosting to sink into.  With a spoon pour the frosting over the holes and spread out on the cake top.  Sprinkle with a handful of sweetened coconut and top with fresh raspberries.  Slice into 8 pieces and ENJOY!

vegan rasberry lemon cake with coconut

raspberry lemon cake with coconut

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Raspberry Lemon Cake with Coconut
raspberry lemon cake with coconut
Cuisine Dessert
Servings
Cuisine Dessert
Servings
raspberry lemon cake with coconut