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Vegan Vanilla Layer Cake with Raspberry Jam Recipe

★★★★★

4.5 from 52 reviews
  • Author: Naomi
  • Total Time: 2 hours
  • Yield: 16 servings 1x
  • Diet: Vegan

Description

This Vegan Vanilla Layer Cake with Raspberry Jam is a delightful dairy-free and egg-free dessert featuring moist, fluffy vanilla cake layers studded with fresh raspberries. Filled and frosted with a homemade raspberry jam and tangy vegan buttercream frosting, it’s perfect for special occasions or anytime you want a luscious, plant-based cake.

Ingredients

Scale

Wet 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)

Dry Ingredients

  • 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

Additional

  • 2 cups (240g) fresh raspberries
  • 1 batch Raspberry Jam (recipe below)
  • 1 batch Tangy Buttercream Frosting (recipe below)

Instructions

  1. Soften Vegan Butter: Remove the vegan butter from the fridge and allow it to come to room temperature, ensuring it softens for easier mixing.
  2. Prepare Vegan Buttermilk: Combine the plant-based milk and lemon juice in a bowl. Stir and set aside to curdle, creating a vegan buttermilk substitute.
  3. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Line three 6×2-inch round cake pans with parchment paper rounds. Alternatively, use two 8×2-inch pans. This helps prevent sticking and ensures even baking.
  4. Whip Aquafaba: Pour 1/2 cup of aquafaba into a small bowl. Using an electric mixer, beat on medium speed for about 60 seconds until foamy and light, which helps to incorporate air in the batter.
  5. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt to evenly distribute the leavening agents.
  6. Cream Wet Ingredients: In a large bowl, beat the softened vegan butter, sunflower oil, and cane sugar with a mixer for about 60 seconds until fluffy. Then fold in the whipped aquafaba, vanilla extract, orange juice, and orange zest, mixing gently until combined.
  7. Combine Batter: Add half the flour mixture to the wet ingredients and mix on low speed until just combined. Add the vegan buttermilk and mix gently. Finally, add the remaining flour mixture and mix until mostly smooth, leaving a few small pockets of flour to avoid overmixing, which keeps the cake tender.
  8. Divide Batter and Add Raspberries: Weigh and divide the batter evenly into the prepared pans (around 440 grams each for 6-inch pans). Scatter fresh raspberries evenly on top without pressing them into the batter.
  9. Bake Cakes: Bake for 30 minutes for 6-inch pans or 30-35 minutes for 8-inch pans, until the cake centers are set, have puffed up, and a toothpick inserted comes out with few moist crumbs. Start checking at 25 minutes as ovens vary.
  10. Cool Cakes: Let the cakes cool in their pans for at least 30 minutes. Then invert them onto a wire rack and cool completely before assembling.
  11. Assemble Cake: (a) Place one cake layer on a serving plate and spread a thin layer of raspberry jam, then add a quarter of the tangy buttercream frosting and smooth it out.
    (b) Repeat with remaining layers, finishing with jam and frosting on top.
    (c) Apply the remaining buttercream thinly to the sides for a naked cake appearance, smoothing with a bench scraper.
    (d) Smooth the top layer evenly. Chill for 1-2 hours if desired before serving.
  12. Store Leftovers: Keep any leftover cake in an airtight container in the refrigerator for several days to maintain freshness.

Notes

  • Ensure your oven is calibrated or use an oven thermometer for accurate temperature control to bake the cake evenly.
  • The orange juice and zest are optional but add a subtle citrus brightness that complements the raspberry and vanilla flavors.
  • The aquafaba acts as an egg substitute, providing lift and moisture.
  • Weighing batter portions with a digital scale helps ensure even cake layers for consistent stacking and appearance.
  • Fresh raspberries are scattered on top to add bursts of juicy flavor and texture inside the cake.
  • Refrigerating the cake before serving helps the frosting set and improves slicing.
  • This recipe produces three layers of 6-inch cakes; you can use two 8-inch pans instead if preferred.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: vegan vanilla cake, raspberry layer cake, dairy-free cake, plant-based dessert, vegan birthday cake

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Find it online: https://naomifletcher.com/vegan-vanilla-layer-cake-with-raspberry-jam-recipe/