It was recently my husband’s birthday and not only did I draw him a super cool picture of us both (casual plug and here’s the post: Safari Portrait), I also made him a super delicious cake! We’ve got quite a few raspberry bushes in our garden and at the moment they’re producing raspberries faster than we can eat them, so I knew I wanted to use some within the recipe and my husband had asked for a lemon cake, so what better thing to make then a lemon and raspberry cake?!

Inspiration.

As with all my recipes, I’m not going to sit here and type out that I’ve made up a recipe from scratch. I very often take inspiration from others and usually when it comes to lemon cake, I’d make the perfect lemon drizzle which can be found here: Lemon Drizzle Cake. As it was for a birthday however, I decided to mix up the shape of the cake and also look to see if there was something a little more ‘cakey’ than the other recipe. This is when I came across the recipe from The Vegan 8. It was just 6 ingredients, looked super easy to make so what more could you want? As always, I tweaked the original recipe slightly, so you can either try my version, or the actual one!

Ingredients.

• 225g plain flour
• 170g caster sugar
• 1tbsp baking powder
• 1/4tsp pink Himalayan salt (any salt will be fine, this is just my preference)
• 210g full fat coconut milk at room temperature
• Juice of half a lemon (and then 1tbsp for the icing)
• 2tsp vanilla extract
• 160g icing sugar
• 1tbsp vanilla dairy free yoghurt
• 1/4tsp vanilla extract
• Handful of raspberries to garnish

Method.

1. Empty the can of coconut milk into a bowl and mix both the cream and water together to make a creamy even mixture. Once this is done, weigh out the 210g needed for the recipe and save until needed.
2. Preheat the oven to 180 degrees Celsius or gas mark 4.
3. Add flour, baking powder, sugar and salt to a bowl and evenly mix.
4. Then to the pre-weighed and mixed coconut milk add the juice of half a lemon and vanilla extract. Mix this all together until evenly blended. You can use a whisk if you’d prefer.
5. Pour the wet mixture over the dry and start to fold it all in. Take your time with this. It will seem like the dry mixture isn’t blending but patience is key and after gently folding for a minute or three you’ll get a lovely batter. It will be thick but that is perfect.
6. Put all of the cake batter into the tin of your choice and then pop it into the over for around 25 minutes, until a cocktail stick comes out clean.
7. Allow 45 minutes at least for the cake to cool after cooking.
8. To make the glaze, simply add the 1tbsp of lemon juice, dairy free yoghurt, icing sugar and 1/4tsp of vanilla extract to a bowl and mix.
9. Pour over the cake and allow a few minutes for it to harden and then you’re good to go.
10. Add raspberries to garnish however you wish. I added a few to the top and then around the edge. The raspberries really provide a sweet sourness that’s great against the bitterness of the lemon.
11. Enjoy your cake!

I’d love to know if you make this cake and what you think. If you do make it, make sure to tag me on Instagram or send me a link to you blog post via email. I love seeing you all recreate my recipes.

Love, always – B
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