After trying a couple of recipes from “With Love, Meghan,” I was excited to attempt her Honey Lemon Layer Cake with Raspberries. This vegan adaptation maintains the original’s elegance while being completely plant-based.
The result is a deliciously moist, lemony cake featuring three layers of tender sponge, complemented by vegan buttercream and tangy raspberry filling. It proves that plant-based baking can be just as delectable as traditional recipes.
Ingredients
- 3 cups self-raising flour (or all-purpose flour + 1 tbsp baking powder)
- 1.5 cups sugar
- 1 tsp salt
- 1.5 cups soya milk (or other plant-based milk)
- 3/4 cup olive oil
- 2 tbsp vegan yoghurt
- Zest of 2 lemons
- 3 tbsp vegan honey alternative (or maple syrup)
- 1/2 cup vegan honey alternative (for syrup)
- 1/4 cup lemon juice
- 1/4 cup water
- 3 cups vegan butter
- 5 cups powdered sugar (575g)
- Raspberry preserves (for filling)
- Fresh raspberries (for decoration)
- Fresh basil leaves (for decoration)
Steps to Follow
- Step 1: Preheat oven to 175°C and line three 20cm cake tins with parchment paper
- Step 2: Combine flour, sugar, salt, and baking powder (if using) in a large bowl
- Step 3: Whisk together plant milk, olive oil, lemon zest, and vegan yoghurt in a separate bowl
- Step 4: Combine wet and dry ingredients with vegan honey, mixing until just combined
- Step 5: Divide batter between prepared tins and bake for 20-25 minutes
- Step 6: Make syrup by simmering vegan honey, lemon juice, water, and zest until combined
- Step 7: Prepare buttercream by whipping vegan butter until fluffy, gradually adding sugar
- Step 8: Layer cakes with syrup, buttercream, and raspberry preserves between each layer
- Step 9: Cover entire cake with remaining buttercream
- Step 10: Decorate with fresh raspberries and basil leaves
Additional Instructions
- Prep time: 45 minutes
- Cook time: 25 minutes
- Serves: 12-14 people
- Storage: Keep refrigerated for up to 3 days
- For best results, bring to room temperature before serving
- Alternative sweeteners: agave nectar, maple syrup, or date syrup can replace vegan honey
- Allergy note: Contains wheat/gluten. Check vegan butter ingredients for soy content
General Nutritional Values
- Calories: Approx. 450 kcal per slice
- Protein: 4g
- Carbohydrates: 65g
- Fat: 22g
- Sugar: 45g
