Vegan Gluten-free Lemon Raspberry Streusel Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 slices
A dense lemon cake topped with sweet raspberries and mountains of streusel is perfect as dessert, or even a breakfast cake. The perfect blend of sweet with tart, you'll want a large slice. This Vegan Gluten-free Lemon Raspberry Streusel Cake is free of: wheat, dairy, egg, soy, peanut and tree nuts.
  • ½ cup vegan butter, (1 stick) room temperature
  • 1 cup granulated sugar
  • 3 teaspoons Ener-G Egg Replacer
  • 4 Tablespoons plain or vanilla rice milk
  • One 5.3 oz container of non-dairy vanilla yogurt (I'd recommend So Delicious or Silk, if you can do soy)
  • 1 tsp vanilla extract
  • 2 cups gluten-free flour
  • 1 tsp baking powder
  • ¾ tsp xanthan gum (omit if your blend already has this)
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¼ cup lemon juice
  • Zest of one large lemon (approx 1 Tablespoon)
  • 2 and ½ cups frozen raspberries (not thawed)
  • 1 cup gluten-free flour
  • ½ cup granulated sugar
  • Zest of half a large lemon
  • ½ cup vegan butter (1 stick), cold--cut into little cubes
  1. Preheat oven to 350 degrees F. Grease a 9 inch spring form or regular circular pan--either is fine, it just depends on if you want to be able to lift the cake out and show off the sides or not.
  2. In the bowl of a stand mixer fitted with the paddle attachment beat the vegan butter and sugar together until light and fluffy.
  3. Add the flour, baking powder, baking soda, xanthan, egg replacer and salt and then turn on medium-low and stir until lightly combined.
  4. Add the rice milk, vanilla yogurt, vanilla, lemon zest, lemon juice and mix until just combined.
  5. Pour the batter into your greased pan and spread evenly. Top with the frozen raspberries to your liking (you can use more or less than the amount called for).
  6. To make the streusel, combine the flour, sugar, lemon zest, and butter in a bowl. Mix for 2-3 minutes until all the flour is incorporated. Break it up into small balls and drop the streusel evenly over the raspberries.
  7. Bake for about 55 minutes, or until done and the cake is fragrant. Let the cake rest for about 15 minutes then remove ring and let cool completely.
  8. Keeps well for 1-2 days covered.
Adapted from: Plated Cravings
Recipe by Allergy Awesomeness at