This past Friday we celebrated our little girl’s 2nd birthday!
I made this cake for her.
Yes, I went overboard… but this is really due to the fact that I love decorating cakes , and my daughter loves looking at cakes like this one: you know, the kind with plenty of glitzy things going on. She’s far too young to eat much of this tribute (in fact, I’m pretty sure she just ate the smallest chocolate heart on top); but for her, it’s much more about the “show” than anything else.
She’s really into “frilly” things: swoons at sparkly shoes and must be wearing a pair at all times, borrows my jewelry and has a hard time giving it back, loves wearing dresses, and has been caught on many occasions trying to sneak into my makeup.
I thought this cake celebrated her quite well. It’s laced with tart raspberries and sour lemon, encased in a super smooth vanilla bean buttercream, and topped with a hefty dash of glamour.
It’s actually just a simple tweak on one of my favorite recipes: the cinnamon donut cake. A few chocolate garnishes really make it sparkle.
This given recipe yields a double layer cake, rather than the triple one shown, but for you ambitious bakers out there, I’ve also included the breakdown for a third cake* at the bottom.
Lemon Raspberry Celebration Cake ~ Vegan & Gluten Free
makes two 9″ round cakes
- 1 1/2 cups sorghum flour
- 1 1 /2 cups potato starch
- 1 cup tapioca flour
- 1 cup brown rice flour
- 2 tsp xanthan gum
- 3 tsp baking powder
- 1 1/2 tsp sea salt
- 2 1/2 cups sugar
- 2/3 cups olive oil
- 1 cup very cold water
- 1 cup almond milk (unsweetened)
- 1 1/2 tsp lemon extract
- zest of 1 lemon
- 4 tbsp apple cider vinegar
- 2 cups fresh raspberries
- 1 recipe vanilla bean buttercream (below)
- Preheat oven to 350 degrees.
- Line two 9″ cake pans with a parchment circle, and lightly grease and flour the sides of each pan.
- In large mixing bowl, combine sorghum flour, potato starch, tapioca flour, brown rice flour, xanthan gum, baking powder and salt. Sift together very well.
- Add in sugar until well combined.
- Stir in olive oil.
- Gradually mix in almond milk and water until all liquid has been used.
- Stir in lemon extract and zest.
- Stir in vinegar, one tablespoon at a time, and mix on high speed, or mix vigorously by hand.
- Pour batter into prepared cake pans and bake cakes for about 30-35 minutes, or until knife inserted into center comes out clean. The cakes will be ever so slightly golden brown.
- Let cool and make buttercream icing. You’ll need lots of it for this. ;)
Vanilla Bean Buttercream Icing Ingredients
(I made two batches of this to cover my 3 layer cake [I know!!])
- 6 tbsp vegan margarine (cold)
- 6 cups organic confectioner’s sugar
- 1 tbsp vanilla bean paste (or use 1 to 2 actual vanilla bean pods, scraped)
- 6 tbsp almond milk
- 2 additional tbsp vegan margarine (softened)
- Cream together the cold margarine and about 1/2 cup confectioner’s sugar.
- Gradually add in other ingredients, except the softened margarine.
- Once all the other ingredients have been combined and are fairly smooth, add in softened margarine.
- Mix on very high speed, whipping until fluffy.
- Use immediately on cake, or chill in fridge for later use. If refrigerated, make sure you let it warm up slightly by setting on counter until softened enough to spread onto cake. If you find the icing too thick, add a touch more almond milk to thin.
Cake Assembly – - Requires 2 cups fresh rasberries
- Once cakes have cooled, invert them once onto plate and then reposition them so that the top of the cake is facing up. Basically, you’re flipping both cakes out of the pans and just making sure the bottom is on the bottom and top is on the top.
- Use a long serrated knife to slice the tops of the cake off so that both cake rounds appear very level. Use excess cake for crumbs… or just eat it!
- Use a small portion of the icing to create a crumb layer on the each cake… meaning, apply the first layer of frosting without worrying about keeping those crumbs out of the icing; that’s what this step is for!
- Chill briefly in freezer until the crumb coating has hardened.
- Now, place one of the cakes onto a steady cake dish or icing plate.
- Top liberally with frosting and arrange fresh raspberries on top of the frosting. Place second round cake on top of frosted cake and press gently to set the filling in between cakes.
- Frost again with a second layer of frosting, and garnish with any fancy piping that you can dream up.
- Garnish with fresh raspberries, lemon zest, and of course, chocolate decorations!
To make the chocolate decorations, simply melt some vegan chocolate in a double boiler. Place into a piping bag with small round tip and pipe shapes onto parchment paper. Let harden at room temp, and then chill in fridge. Carefully place onto cake.
Voila! Celebration cake. <3
*Measurements for third cake:
- 3/4 cups sorghum flour
- 3/4 cups potato starch
- 1/2 cup tapioca flour
- 1/2 cup brown rice flour
- 1 tsp xanthan gum
- 1 1/2 tsp baking powder
- 3/4 tsp sea salt
- 1 1/4 cups sugar
- 1/3 cups olive oil
- 1/2 cup very cold water
- 1/2 cup almond milk (unsweetened)
- 1 tsp lemon extract
- tsp lemon zest
- 2 tbsp apple cider vinegar
Cooking time (duration): about 35 mins
Diet type: Vegan
Diet (other): Gluten free
Number of servings (yield): 12
Meal type: dessert