Raspberry-Lemon Wedding Cake

5.0 (1 reviews)

For the Cake:
1 3/4 cups pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1/3 cup Earth Balance margarine
1 cup sugar
2/3 cup water
2 Tbsp. vanilla
1 Tbsp. apple-cider vinegar

For the Raspberry Purée:
1 cup raspberries
1 tsp. sugar

For the Frosting:
1/2 lb. firm tofu (approximately 1 cup)
2 Tbsp. oil
2 Tbsp. fresh lemon juice
1 tsp. lemon zest
3-4 Tbsp. maple syrup
1/4 tsp. salt
1/2 tsp. vanilla extract

To Assemble:
Lemon curls, to garnish
Raspberries, to garnish

For the Cake:
• Preheat the oven to 350°F.
• Grease and flour an 8-inch round cake pan. Line with parchment paper.
• In a medium bowl, sift together the flour, baking powder, and baking soda.
• In a separate bowl, blend the salt, margarine, sugar, water, vanilla, and vinegar, using a wire whisk.
• Pour the wet mixture into the dry mixture and whisk until smooth.
• Pour into the prepared pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 5 to 10 minutes. Remove and cool on a wire rack.
• Cut into 2 layers.

For the Raspberry Purée:
• Combine the raspberries with the sugar and purée until smooth.
• Strain through a cheesecloth or a fine sieve.

For the Frosting:
• In a blender, combine all the ingredients until very smooth, frequently scraping the sides of the blender with a rubber spatula.

To Assemble:
• Spread a layer of the raspberry purée on the bottom cake layer.
• Spread a generous amount of the frosting over the purée, then top with the remaining cake layer.
• Spread the remaining frosting over the entire cake.
• Garnish with the lemon curls and the raspberries.

Variation: Substitute mangoes, strawberries, or mint leaves for the raspberries in the fruit purée.

Makes 10 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind