I knew I hit the cake jackpot with this lemon snack cake as soon as I took it out of the pan, when I scraped the crumbs off the parchment paper and ate them. It was love at first bite! This cake is ridiculously moist, full of cheery lemon flavor, and topped with perfectly tart yet sweet raspberry frosting that is so vibrant that it puts artificially colored frostings to shame.
Some of you may remember my freeze-dried fruit mishap last summer, when I tried to make icing for some Fourth of July cookies. I wound up frustrated and covered in powdered sugar, but what I didn’t realize was that you actually have to use a blender or food processor to turn the fruit into powder. Ground-breaking, right? (#sarcasm)
In my quals-induced brain haze, I must have thought that using a mortar and pestle and my own brute strength would be equivalent to the power of a blender, which is the only possible explanation for why I didn’t take an extra thirty seconds to pull the blender out of the cabinet just to see what would happen. So, I am happy to report, freeze-dried berries DO in fact make for a beautiful naturally colored icing/frosting/what have you! The proof is in the pudding frosting.
I should also mention that not only is this cake soft, fluffy, and totally kickass in flavor, it’s also vegan! That’s right: no eggs, no butter…and no scary vegan egg substitutes, either.
The reason I wanted to share a cake recipe today is that recently, Taron, a family friend and LuLaRoe fashion consultant, reached out to me and sent me a pair of CAKE LEGGINGS!
If you’re not familiar with LuLaRoe, it is a fun and affordable clothing line for women and girls, available for purchase through individual consultants like Taron. Taron lives in the Seattle area and has shopping hours by appointment, but she also ships orders all over the country. If you are interested in learning more, look her up on Facebook or Instagram. She also has a closed Facebook group where, if you join, you’ll see photos of her inventory and of happy customers’ outfits. Taron has also graciously provided me with two extra pairs of cake leggings, which means…it’s GIVEAWAY TIME!!! To enter, head over to my Facebook page and leave a comment on the giveaway post, telling me what your favorite kind of cake is! The giveaway is open to all residents of the continental U.S. and will run through 11:59 p.m. EST on Monday, March 7th.
Note: LuLaRoe leggings come in OS (“one size,” fits sizes 0-12) and TC (“tall and curvy,” fits sizes 12-22). Both pairs of leggings for the giveaway are OS.
***The giveaway is now CLOSED. Thank you to everyone who entered!***
- 1 2/3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup water
- 1/3 cup vegetable oil
- 1/4 cup lemon juice
- 1 teaspoon vinegar
- 1 teaspoon lemon extract
- 1/4 teaspoon vanilla extract
- zest of 1 lemon
- 4 tablespoons vegan butter
- 2 cups powdered sugar
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- 2/3 cup freeze-dried raspberries
- Preheat the oven to 350 degrees. Spray an 8x8 baking pan with cooking spray and line it with parchment paper.
- In a mixing bowl, combine the flour, sugar, baking soda, and salt. Add the remaining cake ingredients and stir until smooth (the batter will be bubbly at first - this is okay!). Pour the batter into the baking pan and bake 35-40 minutes, or until an inserted toothpick comes out clean. Let the cake cool before frosting.
- For the frosting: in the bowl of a mixer, beat the butter and powdered sugar. Add the almond milk and vanilla extract and mix until smooth. Using a food processor or blender, process the freeze-dried raspberries into a fine powder. Add the powder to the mixer bowl and mix until combined. Spread the frosting on the cooled cake.
- After about two days, the frosting starts to discolor the cake. I recommend either eating the cake within the first day or two or frosting each piece when you are ready to serve it.
- The amount listed for freeze-dried raspberries is approximate. Feel free to adjust the amount for a lighter or darker-colored frosting. If you're having trouble finding freeze-dried fruit, check Trader Joe's!
I’m sharing this post at the following link parties: The Wednesday Showcase, Welcome Home Wednesdays, Foodie FriDIY, Fiesta Friday, and Recipe of the Week.
I absolutely MUST try this scrumptious looking cake ASAP. Too bad I can’t have it in time for breakfast! I will be sure to report back to you with my findings…
Mmm…cake for breakfast. I like the way you think! I hope you enjoy this as much as we do 🙂
So I made this delightful cake and now… I am in LOVE. Caveat: I just dusted the cake with powdered sugar. This was so moist, lemony, and tasty that one of us (not naming names) even had SECONDS.
I will try the frosting another time, since I am sure this cake recipe will be used many times!
That makes me so happy to hear that you made and loved this cake! I suspected that it would be perfectly lovely even without frosting, so I’m glad to hear that you thought so too. Thanks so much for reporting back!
So, they don’t call me “Cake Lover” for nothing! My husband made your “Bailey’s Peppermint Chocolate Cake” , but just the chocolate (vegan) cake, without the ganache. Also, my husband insisted on adding 1/2 cup chocolate chips to the batter. Instead of the ganache, he frosted the chocolate cake with the raspberry frosting from this post. It was one of the most delicious cakes I have had in a very long time. Are you sure that cake is not it’s own separate food group?
I *fully* support your husband’s decision to add chocolate chips to the batter, and I love that he paired it with the raspberry frosting! That sounds like a great combo. Thanks so much for reporting back!
This looks so colorful and cheerful! I love lemon cake, and so does my daughter. The frosting looks delicious too!
Thanks, Jenny! I hope you get a chance to try this. It’s one of the easiest cakes I’ve ever made!
This looks fabulous!! Summery and happy 🙂 (not that cake is ever unhappy).
Thanks, Natasha! I agree – this cake is like a slice of sunshine 🙂
I love lemon desserts. This looks beautiful. I am saving the frosting recipe and going to use it for cupcakes next.
I love lemon desserts, too – and this one really hits the spot! Thanks for stopping by, and I hope you like the frosting!
Lemon and raspberries is one of my favorite combinations. I hope I can find freeze-dried raspberries, I’ve seen strawberries a few times. And the fact that this cake is vegan is great, perfect to serve our vegan friends!
I was actually debating between using freeze-dried raspberries and freeze-dried strawberries – I imagine either one would work just as well as the other. I bought mine at Trader Joe’s. And yes, I love it when recipes just so happen to be vegan – I hope you get a chance to try this!
I totally would have tried to grind up the freeze dried fruit by hand too! Actually, I was planning on doing it soon – so thanks for the heads up 😉 & this cake looks phenomenal – can’t wait to try soon! (PS: Cake leggings?!? That’s just awesome!)
I’m so relieved to hear that I’m not the only who thought grinding the fruit by hand could work! But yeah, the blender/food processor is definitely the way to go 🙂
I think I’m just going to whip up a big bowl of the frosting and enjoy it in the corner 😉
No judgment here! What I really love about this frosting (besides its gorgeous color) is that it has tons of flavor in its own right, whereas so many frostings are just…sweet.
Ummmm sooo I’m going to need a pair of those pants… they’re pretty much the best thing I’ve seen all day. Okay, fine, the cake looks pretty amazing too! Haha. Love it! Thanks for sharing with the Wednesday Showcase!
The leggings are so fun, aren’t they? I can hardly believe that I now own TWO pairs of cake pants (one pair of PJs and then the leggings). Thanks, as always, for hosting the link party!
This recipe looks so yummy! Love the pink frosting! You have to come link these up at Welcome Home Wednesdays! Party opens at 7a CST.
Thanks, Erin! I’ll be sure to check it out 🙂
This cake looks UH-MAZ-ING! Also, I left a piece of my heart in Seattle! My favorite city!
I’m so glad this cake caught your eye! I’ve only ever spent a few days in Seattle, but I loved what I saw – I can’t wait to spend more time there someday. Thanks so much for stopping by!
This looks so good!! I also love that you didn’t use eggs. Lemon is my daughters favorite, so I’ll have to make this soon. 🙂 Thanks for linking up with us at The Wednesday Showcase!
Thanks, Joanna! I hope you and your daughter love this cake as much as we do. It’s super easy, especially since you don’t need any butter or eggs…which I happen to be out of, at the moment!
Oh goodness this looks absolutely divine! Love the pink frosting! Totally pinning 🙂 xo
Thanks! I hope you get a chance to make it 🙂
What a great idea to use freeze-dried raspberries for this frosting. This cake totally looks amazing, and I’m kinda wishing I had a slice for lunch right now. Oh, and did you get a DSLR? Those photos are great!! I want to reach into my screen and grab snack cake now. 🙂
Thanks so much, David! You have a sharp eye. My sister-in-law found that she wasn’t using her DSLR much, so she surprised me with it at Christmas and I’ve been practicing with it since then!
Oh CAke Pants – you have outdone yourself. Not only does this LEmon Snack Cake sound fabulous, it has deep pink icing, and for me that is a very big deal. Don’t ask me why, but I have always had a thing for pink icing. And to have a pair of real ‘cake pants”, well, this is just perfect.
I’m so glad to hear that this caught your eye! This cake is actually one of the easiest ones I’ve made. And yes, I’m loving the new cake pants 🙂
This recipe looks so delicious! Hi, I’m Anita visiting from Foodie FriDIY.
Thanks, Anita! Welcome, and thanks for stopping by!
I love lemon and raspberry together and your cake looks ridiculously moist! I can’t wait to try it. Thank for sharing:)
Thanks, Lily! I hope you get a chance to try this – we LOVE it! Thanks for hosting this week as well 🙂
This is one beautiful cake that just screams yes Easter, Spring, Summer is coming!
Exactly! I’m SO looking forward to spring…and more cake, of course. Thanks, Julie!
What a pretty forsting! Love the cake and the leggings, too. 😀
I was really pleased with how the whole thing turned out, but especially the color of the frosting. I’m glad it caught your eye!
Those cake pants are too fun! And I can’t wait to try this cake recipe. I love vegan cakes, because I can make them even when I am out of eggs. 🙂 Happy Fiesta Friday!
Me too – every time I spontaneously decide to make a cake, I seem to be out of eggs and/or butter, so recipes like these are super convenient. Thanks for stopping by!
This looks so moist and wonderful. I love the idea of calling a cake a “snack” cake too! Genius! 😉
Thanks, and thanks for being a host this week! I’m not *entirely* sure what exactly constitutes a snack cake, but this one definitely feels like one 🙂
All cake should be snack cake. 🙂
I like the way you think.
These colors are so cute! I also can’t believe how airy and light your crumb looks with the cake being vegan! Well done!
Thanks! I’m glad this caught your eye, and I hope you get a chance to try it!
What a good looking cake with yummy flavor! That stunning frosting color just heightens the beauty of this dessert. Kudos!
I toyed with the idea of leaving the cake bare (since it tastes perfectly lovely on its own), but you’re right – the color of the frosting really adds something special. Thanks!
This is such a beautiful cake, the colors make me think of spring! Pinned for later.
Thanks, Kati! Let me know what you think if you get a chance to try it.
This cake looks sooooo fluffy and moist, I need some now! Love the colour of that raspberry frosting too, I want to dive in!
Thanks, Michelle! This cake is seriously one of the tastiest I’ve ever baked – and one of the easiest. I hope you get a chance to make it!
Oh wow! This recipe looks amazing. I love lemon cake and the fact that the frosting is made with real raspberries is the best. One for me to try for sure x #recipeoftheweek
Thanks! I’ve always been fond of lemon cake, but now it’s a full-fledged love affair! Let me know what you think if you make this 🙂
What a delicious little snack! Glad the frosting turned out so well! Thanks for sharing at Welcome Home Wednesdays! See you again tomorrow!
Thanks, Erin! It’s always a good feeling when something that flopped the first time turns out, isn’t it? Thanks for stopping by 🙂
Gorgeous, love the addition of raspberry!
xx
Thanks! Not that the cake needs it, but the raspberry (frosting) adds SO much flavor!
So I’ll be making this for the 4th or 5th time today…….um, you can say we kinda like it!!! 🙂
Word of caution: Last time I dumped the freeze-dried raspberries in my nutribullet to blend but FORGOT to remove the silica gel packet……….POOOOOOFFFF! I don’t know what that’s made of but it pulverized the nutribullet cup, like the silica stuff became permanently impaled on the inside. Needless to say I had to toss it. So I can honestly say the frosting is delicious even without the freeze-dried raspberries 🙂
Today I’ll be using freeze-dried strawberries as I couldn’t find any raspberries and I will definitely fish out the silica gel packet this time!
Thanks for a great and quick vegan cake recipe!
WOW, that made my day to hear that you have made this recipe so many times! Thank you so much for reporting back and letting me know 🙂 That’s a bummer about the silica gel packet, though – I could definitely see myself doing that, so thanks for the warning!
Lemon and raspberry= love in my world! Love the use of the freeze dried berries in the icing. That color is just as scrumptious as the cake. Thank you for bringing it to FF Mara!
Thanks, Johanne! I hope you get a chance to try this sometime…it is definitely one of my family’s favorites!