Vegan Raspberry Lemon Sheet Cake

Sunday, July 14, 2013

It's often the case that when berries are in season we buy up all the berries and inevitably they begin to spoil before we can eat them all. So, what's one to do with several pints of raspberries? Make cake! 

There really isn't anything better than fresh fruits in dessert. This cake showcases the raspberries beautifully, whether they're fresh or just about to go bad. The original recipe (linked below) uses key limes rather than lemon but we had some lemon on hand so that's what we went with. It turned out perfectly and I would make this again in a heartbeat. I may have eaten half the pan the first day we made it. 

Vegan Raspberry Lemon Sheet Cake
Adapted from Bittersweet Blog

3/4 Cup Plain Unsweetened Almond Milk
Zest of 1 lemon
1 Tablespoon Fresh Lemon Juice
1/2 Cup Canola Oil
1/4 Cup Pureed Silken Tofu
1 Teaspoon Vanilla Extract
2 3/4 Cups White Whole Wheat Flour
1 1/2 Cups Granulated Sugar
1 1/2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Fresh Raspberries

Lemon Icing
1 Cup Confectioner’s Sugar
1 – 3 Tablespoons Fresh Lemon Juice

Preheat your oven to 350 degrees and lightly grease and flour a 9 x 13 inch baking pan.
Combine the almond milk, lemon zest, and juice together in a medium bowl and let the mixture sit for about 5 minutes before proceeding to allow it to curdle slightly. Add in the oil, tofu puree, and vanilla, and whisk thoroughly until smooth.
In a separate bowl, mix together the flour, sugar, baking powder and soda, and salt so that all of the ingredients are well combined. Add in the raspberries, and toss them briefly to coat them with flour so that they don’t sink to the bottom of the cake. Pour the wet ingredients into the dry, and mix just until mostly incorporated. Do not overmix.
Pour the batter into your prepared pan, and bake for 28 – 36 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool completely before icing.
To make the icing, simply whisk the confectioner’s sugar and lemon juice together, adding in juice 1 tablespoon at a time until it reaches your desired consistency. Drizzle over the cake and serve.

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