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Lemon Raspberry Cake (gluten-free & vegan)

May 8, 2014 By Julie Hasson

Just in time for Mother’s Day (or really any special occasion), I have a delicious recipe to share. Although I’ve baked it in a bundt pan in the picture, it also works well in a glass 11 x 7-inch Pyrex pan, a 9-inch round metal cake pan or even mini or regular muffin pans. This cake is made with our Julie’s Original gluten-free White Cake Mix. As always, you’ve got lots of flexibility with our mixes and recipes.

Of all of the cakes that we’ve sampled in stores so far, this cake is one of the all-time favorites! I’ve been making it a lot lately, and it never fails to wow the crowd. If you’re unfamiliar with lemon oil, I highly suggest you search it out. The one that I’m crazy about is from Boyajian, and it is an all-natural lemon oil pressed from real lemons. That’s it, and the flavor is out-of-this-world good! They also make an orange oil and a lime oil, that are equally amazing, and are fantastic baked up in our mixes. I’ve been using the Boyajian oils for years, and even included it in a couple of recipes that I did for Bon Appetit Magazine a few years back. It’s like baker’s crack: )

If you don’t have lemon oil on hand, feel free to substitute a pure lemon extract. I’ve tried it without the lemon oil/extract, and the cake just doesn’t have that same lemon punch.

I hope that you love this cake as much as we do!

xo Julie

Julie’s Gluten-Free Lemon Raspberry Cake

1 package of Julie’s Original White Cake Mix
1 1/2 cups of non-dairy milk
1/3 cup canola oil
1 teaspoon pure lemon oil (or lemon extract) -such as Boyajian
Grated zest of 1 lemon
About 1 cup fresh or frozen raspberries

Mix everything except the raspberries together in a bowl. Beat until smooth. Follow the directions on the back of the package, baking the cake until a tester comes out clean (about 60 to 65 minutes). Let cool completely and enjoy!

If you want to glaze the cake, beat together 2 cups of powdered sugar (sift after measuring) and 3 tablespoons of fresh lemon juice. Beat or whisk until smooth, and drizzle or spoon over the top of the cooled cake. Alternately, you can dust the top of the cake with a little powdered sugar, if you don’t want to be bothered making a glaze. It’s delicious either way!

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More from Julie

  • Lemon Blackberry Cake (gluten-free + vegan)Lemon Blackberry Cake (gluten-free + vegan)
  • Mocha Java Cake (gluten-free & vegan)Mocha Java Cake (gluten-free & vegan)
  • Double Chocolate Texas Sheet Cake (gluten-free + vegan)Double Chocolate Texas Sheet Cake (gluten-free + vegan)
  • Orange Vanilla Creamsicle Cake (gluten-free + vegan)Orange Vanilla Creamsicle Cake (gluten-free + vegan)

Filed Under: Baking Mixes, Cakes, Dessert, Recipes Tagged With: Boyajian lemon oil, gluten-free lemon cake, julie hasson, Julie's Original, Julie's Original White Cake Mix, Mother's Day Desserts, vegan lemon cake

« Lemon Raspberry Cake (gluten-free & vegan)
Blackberry Cobbler (gluten-free & vegan) »

Comments

  1. Mac says

    May 8, 2014 at 1:35 pm

    We were fortunate enough to enjoy this cake – MADE BY JULIE HERSELF! – and were even provided a slab to take home. As much as I adore my lovely wife…she didn’t get a single bite of the take home. This is perhaps the best cake we’ve ever had – along with Julie’s almond raspberry cake from Vegan Diner.

    • Julie Hasson says

      May 8, 2014 at 2:02 pm

      I am so glad that you loved the cake Mac. Jay devoured the rest of the cake later that night: ) I’ll just have to bake another one, next time you guys are in town!

  2. ruth says

    May 15, 2014 at 10:43 am

    Can this be made without the cake mix, what would the ingredients be? I’m assuming a certain amount of flour and leavening agent.

    • Julie Hasson says

      May 15, 2014 at 10:50 am

      Hi Ruth,

      Since I developed this recipe for our gluten-free mix, I unfortunately don’t have a recipe that you could use to convert it to a regular cake recipe using flour. Sorry.

  3. Stephanie Dreyer says

    May 20, 2014 at 1:19 pm

    This looks delish, Julie! And I love that I can use your mixes to bake it. It looks light enough for a summer picnic. Think I will test it out for the Hollywood Bowl!

    • Julie Hasson says

      May 23, 2014 at 6:19 pm

      Thanks Stephanie! It sounds like a perfect dessert for the Hollywood Bowl.

  4. Ruth Hollander says

    December 13, 2015 at 1:24 pm

    To bake this recipe as mini-muffins, how would you modify the baking time and/or temperature?

Trackbacks

  1. Weekend Reading, 5.18.14 says:
    May 18, 2014 at 6:06 pm

    […] Julie’s lemon raspberry cake (both GF and vegan) is a perfectly simple, seasonal […]

Julie Hasson

Julie Hasson

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©Julie Hasson and Julie’s Kitchenette, 2019. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julie Hasson and Julie’s Kitchenette with appropriate and specific direction to the original content.

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