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Vegan Gluten-free Lemon Raspberry Streusel Cake

July 22, 2017 by Megan Lavin 13 Comments

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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. 

Gluten-free Raspberry Lemon Struesel Cake

Do you ever see an image of food and it just stays with you forever? Or, am I the only one that pines away and thinks of food constantly? #tellmeImnottheonlyone

That’s how this cake was for me. I saw one that was loaded with sour cream, eggs, lots of butter–you name it–basically all the forbidden foods for us. Yet the colors, the texture and the flavors just called to me. Especially because I love raspberries–anything with raspberries and my ears have already perked up. I pinned it and dreamed of it for quite awhile until I had both the time and guts to try making it allergy-friendly.

Vegan Raspberry Lemon Streusel Cake

That happened while my mom was visiting. I knew with someone to help corral my kids I could do some work in the kitchen. After deciding what replacements I’d use I set to work and said a little prayer.

And, voila! It was amazing. We knew it’d be good because the smell that wafted through my house was making our mouths water long before we even tried a morsel. It was all we could do to wait for it to cool and for me to take pictures. My mom–who has no food allergies or restrictions loved it. When that happens, you know you have a winner.

Allergy-friendly Raspberry Lemon Coffee Cake

I ate this after dinner, first thing in the morning–you name it. I figured because it was coffee-cake-like (with the streusel and all, plus–hello–fruit!) that it could be eaten in the A.M. And, it was so delicious, it needed to be eaten after lunch too. Basically, I wanted any excuse to put this in my mouth. This could also be a show stopper at a brunch party too! Basically it’s good 24/7.

I typically am picky with gluten-free vegan white cakes. However, this one turned out nice. It was dense and moist, thanks to the yogurt. I was so thrilled with this recipe. Truly, one of my top baking triumphs.

I hope you enjoy it too!

Dairy-free Raspberry Lemon Streusel Cake

I’ve linked to some of the ingredients in the recipe card to help you find them online, or to see the labels. They may contain affiliate links.

Continue to Content
Gluten-free Raspberry Lemon Struesel Cake

Vegan Gluten-free Lemon Raspberry Streusel Cake

Yield: 8-10 slices
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

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.

Ingredients

  • FOR THE CAKE:
  • 1/2 cup vegan butter
  • 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
  • 3/4 tsp xanthan gum
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup lemon juice
  • Zest of one large lemon (approx 1 Tablespoon)
  • 2 and 1/2 cups frozen raspberries (not thawed)
  • FOR THE STREUSEL:
  • 1 cup gluten-free flour
  • 1/2 cup granulated sugar
  • Zest of half a large lemon
  • 1/2 cup vegan butter

Instructions

  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.

Notes

Adapted from: Plated Cravings

© Allergy Awesomeness
Category: Cake

DON’T FORGET TO PIN IT SO YOU DON’T LOSE IT. ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.

Gluten-free Vegan Raspberry Lemon Streusel Cake Recipe by AllergyAwesomeness



Looking for other cake recipes? Check out some of my other favorites:

Gluten-free Vegan Double Cherry Chocolate Cake

Gluten-free Vegan Cherry Chocolate Cake. Dessert recipe by AllergyAwesomeness.com

Allergy-friendly Carrot Sheet Cake

Allergy-friendly carrot sheet cake. Dessert recipe by AllergyAwesomeness

Gluten-free Vegan Slow Cooker Chocolate Lava Cake

Slow Cooker Chocolate Lava Cake (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free; vegan) Dessert recipe by AllergyAwesomeness.com

Filed Under: Cupcakes, Dairy Free, Dessert, Egg Free, Gluten Free, Soy Free, Top 8 Free, Vegan Tagged With: Dairy Free, Egg Free, EOE Recipe, Fish Free, Gluten Free, Nut Free, Peanut Free, Soy Free, Top 8 Free, Vegan, Wheat Free

About Megan Lavin

Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

Previous Post: « Slow Cooker Pineapple Chipotle Pork Tacos
Next Post: Allergy-friendly No Bake Strawberry Jello Pie (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free) »

Reader Interactions

Comments

  1. Helene

    April 6, 2021 at 3:41 AM

    Hi Megan
    We made this cake
    Now the bottom looked more like a pudding not like a fluffy cake
    I wondered as we used flax seed eggs instead
    What do you think?
    Too was really nice
    Well the whole cake was
    Just expected it to be like cake
    Many thanks xx

    Reply
    • Megan Lavin

      April 7, 2021 at 9:37 AM

      Hi Helene, I’m so sorry to hear the cake didn’t turn out. I’ve had other people say they make this frequently with no problems. So, my best guess would be either the pan or your oven. Every oven is different. I wouldn’t remove this cake until a toothpick comes out clean. If the top looks like it is getting done before then, cover it in foil. And, as I haven’t tested it with flax eggs, I can’t say for sure whether that was the culprit or not. Best of luck next time!

      Reply
      • Helene

        April 7, 2021 at 12:20 PM

        Thank you replying
        I will definitely try it again
        It was still very nice
        Regards

        Reply
  2. Jessica

    April 4, 2021 at 9:24 AM

    Love this!! Thank you!

    Reply
    • Megan Lavin

      April 4, 2021 at 2:29 PM

      you’re so welcome!

      Reply
  3. Ashley

    July 29, 2019 at 1:09 PM

    How much flour do we use for the actual cake portion! I believe it was accidently left out of the recipe!
    Thanks!!

    Reply
    • allergyawesomeness@gmail.com

      July 29, 2019 at 4:09 PM

      Hi. It wasn’t left out, it’s just the 7th line item, so maybe you missed it? It says 2 cups for the cake portion and 1 cup for the streusel. Happy baking!

      Reply
  4. cakespy

    July 23, 2017 at 5:25 AM

    Oh my, this looks incredible. I love a nice, densely textured cake and this one looks like it’s got what I crave in that regard! The crumb topping looks totally crave worthy.

    Reply
    • allergyawesomeness@gmail.com

      July 24, 2017 at 6:13 PM

      Thank you! It really hit the spot for me as well–hence why I ate so much (oops!)

      Reply
    • Helene

      March 30, 2021 at 1:42 AM

      Hi there
      I have a different egg replacer
      How many eggs does your recipe replace
      So I now how to mix mine
      Many thanks

      Reply
      • Megan Lavin

        March 30, 2021 at 8:00 AM

        Hello Helene. You’ll need to make 2 eggs worth of replacer. Enjoy and happy baking.

        Reply
        • Helene

          March 30, 2021 at 8:30 AM

          Thank you so much
          My granddaughter is coming on Saturday to make this cake for Easter
          She is 11 years old and has got EOE
          She had been tube fed all her life
          But with your recipes she loves baking
          Now I’m retired I have more time to bake her food with her
          Many thanks xxx
          All recipes we have made always come out fabulous

          Reply

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Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

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