Name: Vegan Vanilla Layer Cake with Raspberry Jam Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1/2 cup (1 stick / 112g) vegan butter, softened at room temperature; 1 1/4 cups + 2 tablespoons (330 mL) unsweetened plant-based milk (oat milk recommended); 1 tablespoon (15 mL) lemon juice; 1/2 cup (120 mL) aquafaba (liquid from a can of chickpeas); 1/2 cup (112g) sunflower oil or melted coconut oil; 1 tablespoon pure vanilla extract; 2 tablespoons freshly squeezed orange juice (optional); 1 tablespoon orange zest (optional); 3 1/2 cups (420g) all-purpose flour; 1/2 teaspoon baking soda; 2 teaspoons baking powder; 1/2 teaspoon fine sea salt; 1 1/4 cups (240g) organic cane sugar; 2 cups (240g) fresh raspberries; 1 batch Raspberry Jam (recipe below); 1 batch Tangy Buttercream Frosting (recipe below)

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Introduction

This Vegan Vanilla Layer Cake with Raspberry Jam is a delightful and light dessert perfect for any occasion. With tender layers flavored with vanilla and fresh raspberries, it’s complemented beautifully by a tangy buttercream frosting. Whether you’re vegan or simply looking for a delicious plant-based treat, this cake will impress.

A three-layer cake with light yellow sponge and thin layers of pink cream filling between each layer. The outside is covered with a smooth, slightly swirled pink frosting that is thin enough to see the cake edges through it. On top, there is a mix of fresh red raspberries, halved strawberries showing their red and white inside, small white cream dots, and tiny purple edible flowers with green leaves. A slice is cut out, showing the inside of the cake clearly. The cake sits on a round white plate, placed on a white marbled textured surface with a few loose raspberries around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (1 stick / 112g) vegan butter, softened at room temperature
1 1/4 cups + 2 tablespoons (330 mL) unsweetened plant-based milk (oat milk recommended)
1 tablespoon (15 mL) lemon juice
1/2 cup (120 mL) aquafaba (liquid from a can of chickpeas)
3 1/2 cups (420g) all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup (112g) sunflower oil or melted coconut oil
1 1/4 cups (240g) organic cane sugar
1 tablespoon pure vanilla extract
2 tablespoons freshly squeezed orange juice (optional)
1 tablespoon orange zest (optional)
2 cups (240g) fresh raspberries
1 batch Raspberry Jam (see recipe below)
1 batch Tangy Buttercream Frosting (see recipe below)

Instructions

Step 1: Remove the vegan butter from the fridge to soften at room temperature.
Step 2: Make vegan buttermilk by combining the plant-based milk and lemon juice in a bowl. Stir and set aside to curdle.
Step 3: Preheat the oven to 350°F (175°C). Line three 6×2-inch (15×5 cm) round cake pans with parchment paper rounds, or use two 8-inch (20×5 cm) round pans. Use an oven thermometer to ensure accurate temperature.
Step 4: Prepare the aquafaba by pouring 1/2 cup of chickpea liquid into a bowl. Using a handheld or stand mixer, beat on medium speed until foamy, about 60 seconds.
Step 5: In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt to evenly distribute the leaveners.
Step 6: In a large bowl, beat the softened butter, oil, and cane sugar until fluffy, about 60 seconds. Add the whipped aquafaba, vanilla extract, and if using, orange juice and zest. Mix until just combined.
Step 7: Add half of the flour mixture to the wet ingredients and beat on low until just combined. Add the vegan buttermilk and mix again just until combined. Finally, add the remaining flour mixture, mixing until mostly smooth but not overmixed. A few flour pockets are okay to keep the cake light.
Step 8: Divide the batter evenly into the prepared pans (about 440 grams each for 6-inch pans). Scatter fresh raspberries evenly on top of each layer without pressing them in.
Step 9: Bake the 6×2-inch cakes for about 30 minutes, or until the centers are set and a toothpick comes out with a few moist crumbs. If using two 8×2-inch pans, bake for 30-35 minutes. Check 5 minutes before the end to avoid overbaking.
Step 10: Cool cakes in their pans for at least 30 minutes, then invert onto a cooling rack. Cool completely before assembling.
Step 11: Assemble the cake: place one layer on a platter. Spread a thin layer of Raspberry Jam, then 1/4 of the Tangy Buttercream Frosting. Repeat with remaining layers, finishing with jam and frosting on top. Smooth the sides with remaining frosting for a naked cake look using an offset spatula and bench scraper. Chill for 1-2 hours to set or serve immediately.
Step 12: Store leftovers in an airtight container in the fridge for a few days.

Tips & Variations

Use a digital scale to divide the batter evenly for perfectly uniform layers.
Replace fresh raspberries with blueberries or sliced strawberries for a different fruit twist.
For extra flavor, add a teaspoon of almond extract along with the vanilla.
If coconut oil is used, melt it first for easier mixing.
Ensure not to overmix the batter to keep the cake light and fluffy.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. For best texture, allow the cake to come to room temperature for 20-30 minutes before serving. Leftover unfrosted cake layers can be wrapped tightly and frozen for up to 1 month.

How to Serve

A three-layer naked cake with light pink frosting between each layer and a thin coat of the same frosting spread on the outside, showing the golden cake beneath. The top layer is covered with a smooth spread of pink frosting and decorated with fresh red raspberries, halved strawberries, small purple and white edible flowers, and green leaves. The cake sits on a white plate with a dark rim, held by a woman’s hands, with additional raspberries and small purple flowers scattered on a white marbled surface around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different plant-based milk?

Yes, any unsweetened plant-based milk such as almond, soy, or rice milk will work. Oat milk is recommended for its mild flavor and creaminess.

What is aquafaba and why is it used?

Aquafaba is the liquid from canned chickpeas. It whips up like egg whites and is used here as an egg substitute to provide structure and lightness in this vegan cake.