Fancy Vegan Vanilla Cake with Raspberry Jam
Perfect for parties, this light and moist vegan vanilla cake layered with tangy raspberry jam will impress everyone. It's so good they'll ask, "Is this vegan?"
Equipment
- 2 8-inch round pans
- 1 Parchment paper
- 1 mixer
- 1 saucepan
Ingredients
Vegan buttermilk:
- 1 ¾ cups almond milk
- 1 tbsp apple cider vinegar (or lemon juice)
Cake ingredients:
- 2 ½ cups flour
- 1 ½ cups sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cups neutral oil
- 2 tsp vanilla extract
For the jam:
- 2 cups raspberries (fresh or frozen)
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp cold water
Frosting:
- 1 cup vegan butter, softened
- 3 cups powdered sugar
- 1-2 tbsp almond milk
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F (175°C). Grease and line cake pans with parchment paper.
- Mix almond milk and vinegar; set aside for a few minutes to curdle.
- In a bowl, whisk dry ingredients. Add wet ingredients (buttermilk, oil, vanilla) and mix until smooth, being careful not to overmix.
- Divide batter evenly between pans and bake for 25–30 minutes. Let cool completely.
- For the jam, cook raspberries, maple syrup, and lemon juice until mushy. Stir in the cornstarch mixture and cook until thickened. Cool.
- Beat vegan butter until creamy. Gradually add powdered sugar, almond milk, and vanilla; beat until fluffy. Adjust milk for consistency.
- Assemble the cake by spreading a ring of frosting on the first layer to prevent jam leakage. Add jam in the center, then top with the second cake layer. Frost the entire cake.
- Garnish with fresh raspberries if desired.
Notes
Ensure the cake is completely cool before frosting to avoid melting. Thick jam helps prevent leakage.