Vegan Raspberry Lemon Cake Recipe

Fits a 9×5-inch/23×12 cm loaf pan

Ingredients:

For the cake:

-¼ cup vegetable oil

-1 cup sugar

-1 cup water

-1 tbsp lemon juice

-1 tbsp lemon zest

-2 cups all-purpose flour

-1 tsp baking soda

-A pinch of salt

-2 cups fresh/frozen raspberries (250 grams)

For the icing:

-¼ cup fresh/frozen raspberries (30 grams)

-2 tbsp sugar

-2 tbsp water

-100 grams icing sugar

-2 tbsp lemon juice

Instructions:

For the cake:

1) Using a hand/stand mixer, mix oil, sugar, water, lemon juice and lemon zest until evenly mixed.

2) In a separate bowl, mix flour, baking soda and salt until combined and add to the wet ingredients, folding gently until smooth. Add the raspberries and gently fold them into the mixture.

3) Pour the mixture into a greased pan and bake in an oven preheated to 356° F/180° C for 45-50 minutes, or until golden. Let cool completely before decorating with icing.

For the icing:

1) In a saucepan, combine raspberries, water and sugar. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Remove from heat and let it cool down to room temperature.

2) Mash raspberry mixture and strain through a fine sieve to remove the seeds.

3) Mix the raspberry mixture with icing sugar and lemon juice until an even icing is formed. Pour the icing over the cake.