Vegan Pink Dragonfruit Lemon Raspberry Cake
Hello & Happy Tuesday!!
Let me start by saying, there is nothing better than a rainbow sprinkle cake and that even if you’re the worst cake decorator known to man..
All cakes are beautiful lol..
My Cake Experience: During my time at NYU I took an additional culinary course and only one of the classes was focused on cake decorating. That being said, it takes time, it takes patience, but they truly are a work of art with the right tools and practice. (I’m still getting there lol)
For this recipe I used this mini Wilton 5 piece pan set that I came across in Target one day and felt as though I literally struck gold lol. You can achieve layer cakes using other pans, but typically they are too large and the thought of having to waste cake because I can’t finish it just sounds.. like a tragedy.
What’s great about this cake in addition to the wonderful mini pans that just so happen to cut down on baking time, is that it’s effortless, requires minimal ingredients, colorful, flavorful, and I mean it has rainbow sprinkles lol..
If you’re looking for a fab vegan cake to wow your friends, or a pan to explore your baking & cake decorating skills..
You need this pan, You need this Lemon Raspberry cake!
(Cake pan recommendation is not an advertisement or paid link, I just really think they’re fab!)
Why this recipe rocks:
Great for kids
Great for parties
Standard recipe and pans can be used to make a myriad of cakes!
Yields 4 slices
25 minPrep Time
25 minTotal Time
- 1 1/2 cups non-dairy milk (room temperature)
- 2 teaspoons apple cider vinegar
- 1 cup coconut palm sugar or 7-10 drops stevia
- 1/3 cup coconut oil
- 1 tablespoon pure vanilla extract or vanilla bean paste
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 6 tbsp Pink Dragonfruit (defrosted)
- 4-6 raspberries
- 3/4 cup earth balance
- 4 tbsp Pink Dragonfruit defrosted
- 2 powdered sugar
- 1 tablespoon pure vanilla extract
- pinch of salt
- 1/3 cup non-dairy milk
- For the Cake: Preheat the oven to 350 degrees fahrenheit. Grease and line 6 mini pans with coconut oil.
- In a large bowl, whisk together the non-dairy milk and vinegar. Let stand for about 5 minutes to combine.
- Add coconut palm sugar/stevia, coconut oil, and vanilla extract, and whisk together until the mixture becomes frothy. (curdles)
- Sift together the flour, cornstarch, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and whisk together until the flour mixture disappears and its well combined. Create a second bowl to make layers. Take half the batter and add to another bowl. Add lemon juice and zest and set aside.
- For the original pan, add crushed raspberries and 6tbs of defrosted Pink Dragonfruit to the batter. Combine to achieve a light pink look. Divide the batter evenly between the 5 pans and bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the pans on wire racks for about 15 minutes. Then turn the cakes out of the pans onto the wire racks and cool completely before frosting.
- For the Frosting: With an electric or standing mixer, beat the vegan butter together on medium high speed (or medium if using a stand mixer) for about 2-3 minutes, until light and creamy. Add the powdered sugar and pink dragonfruit and beat on low to combine. Turn the mixer up to medium high and beat for an additional 2 minutes.
- Add the vanilla extract and salt and beat to combine. Add the non-dairy milk in one tablespoon at a time until the frosting reaches a spreadable consistency.
- To Assemble the Cake: Assemble the layers and take a heart shaped cookie cutter and shape them.
- Place one layer of the cake down on a flat surface with about 1/2 cup of frosting on top, and use an offset spatula to spread evenly over the first layer.
- Place the second layer on top of the first and do the same with the frosting. Place the third layer on top, and put a large dollop of frosting on the top of the cake. Using an offset spatula, work your way around the sides until the entire cake is covered with a thin layer of frosting.
- For the final coat, let it set in the fridge for 30mins to thicken, then apply all around. Spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish. Use the leftover frosting to pipe onto the cake and top with sprinkles.