Who said going vegan meant kissing delicious, light, fluffy layer cakes goodbye? Well, not me… In fact, if no one told me this cake was vegan, I would probably never know.
This blog started as a non-vegan baking blog, and baking is something I’ve always continued to enjoy, so being able to make tasty vegan cakes, that I can share and enjoy with all my non vegan friends is something I cherish.
Is this cake healthy? No. Not even a little bit. This is sugar, vegan butter, flour, maple syrup..e and lots of other good stuff ;) But it’s also not meant for every day. It’s a treat, so enjoy it in moderation, but don’t be afraid of enjoying treats every now and again either.
| Prep Time | 45 minutes |
| Cook Time | 40 minutes |
| Servings |
servings |
- 6 cups (800g) Plain All Purpose Flour
- 3 tsp Baking Powder
- 2 cups (440g) Caster Sugar
- 4 tsp Vanilla Extract
- 6 tbsp Maple Syrup
- 3.5 cups (800ml) Almond milk
- 1 cup (235ml) Sunflower Oil
- 1 cup (200g) Vegan Butter
- 1.5 cups (220g) Powdered Sugar (icing sugar)
- 1 cup Fresh Raspberries
Ingredients
Cake Batter
Frosting and Filling
| |
- Preheat the oven to 180°C. Grease and line four 9 inch round cake tins.
- In an electric mixer, mix together the caster sugar and sunflower oil until well combined. Add the maple syrup, vanilla extract and almond and mix well.
- Sift together the flour and baking powder, then add to the wet ingredients in 3 additions, mixing well between additions. Once all the flour is added, mix the batter until completely smooth.
- Separate evenly between the four cake tins and bake for 40 minutes, or until a skewer inserted into the cake comes out clean. Allow the cakes to cool in the cake tins for 20 minutes, then remove them and let them cool completely on a cooling rack.
- To make the filling and frosting, beat the vegan butter on a high speed in an electric mixer for a couple of minutes. Then add the powdered sugar in three separate additions, mixing gently to avoid a sugar cloud. Once the sugar is all combined, beat on a high speed for 3-4 minutes until pale and fluffy.
- Separate 1/3 of the frosting into a separate bowl for the outside, then add the fresh raspberries to the remaining 2/3, stirring them and squashing slightly with a fork so they release some juice.
- Layer the cakes with the raspberry filled frosting, then use the remaining 1/3 to cover the top and sides. Top the cake with some more fresh fruit if desired.
- If you choose to add flowers to the top of the cake for decoration, ensure they are food safe flowers.
Store the cake in the fridge for up to 3 days. Best eaten fresh, so find lots of friends to share it with!
About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
What natural sugar do I use? I assume you do not want me to use granulated sugar.
Would love to hear back so I can make this for grandaughter birthday this weekend.
Thank you.
HI Lauren, I am wanting to bake this cake for my daughter’s birthday this weekend. Can I substitute for a different oil? Thank you, looks delicious.
Hi Lauren,I’m making a gluten free version of this cake,do I simply substitute the all purpose for gluten free flour? Thanks x
Sorry to hear that Ella, it’s hard to say what exactly could be causing that, I’ve made this several times and not had that problem. Could be that the ingredients are too cold, or the particular brand you’re using
Awww thanks Erika!
This cake look amazing, Lauren!!! Holy moly! Kudos to you for getting such a wonderful texture on a vegan cake! That is a challenge to accomplish!
Ahh thanks Maria! I have been loving experimenting with vegan baking recently!
Gorgeous cake, Lauren! Almost too pretty to eat but I wouldn’t say no to a slice or two! :-)
Hehe thanks so much Lili! I’d happily share a slice with you! <3