Vegan Lemon and Raspberry Loaf Cake

This vegan lemon and raspberry loaf cake is bursting with vibrant, fresh flavours and is perfect for morning tea. The lemon cake is studded with pockets of juicy, fresh raspberries and is made with mostly pantry staples. This easy loaf cake is also completely dairy free and vegan.

Course Morning Tea

Cuisine Australian

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 283kcal

Author Sally

Equipment

Ingredients

For the cake:

½ cup canola oil
¾ cup white sugar/granulated sugar
1 ½ teaspoons vanilla extract
2 tablespoons lemon juice
zest from 2 lemons
¾ cup almond milk
2 cups plain flour/all purpose flour + 1 tablespoons extra
2 teaspoons baking powder
½ teaspoon bicarbonate of soda/baking soda
¼ teaspoon salt
1 cup fresh raspberries

For the glaze:

½ cup icing sugar
1 tablespoon lemon juice

Instructions

Preheat the oven to 180°C / 350°F conventional or 160°C / 320°F fan force and line a 8 x 4 inch loaf pan with baking paper and cooking spray.
In a large mixing bowl, whisk together the canola oil, white sugar, vanilla extract, lemon juice, and lemon zest.
In another mixing bowl, combine the plain flour, baking powder, bicarbonate of soda and salt. Add the dry ingredients to the wet along with the almond milk and whisk until just combined, being careful not to overmix.
In a small bowl, toss the raspberries with an extra tablespoon of flour until coated.
Pour ⅓ of the batter into the pan and dot over half of the berries, followed by another ⅓ of the batter and the remaining berries. Finish with the remaining batter over the top.
Place in the oven for 40-50 minutes or until the top is golden and a skewer when inserted just comes out clean.
Once the cake is cooked, let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Make the glaze. Whisk together the icing sugar and lemon juice. Once the cake has cooled, pour the glaze over the top of the cake. Slice to serve.

Notes

Cooking time will vary depending on your oven. Start checking at 40 minutes but it may take longer. My cake takes 45 minutes.

Nutrition