Vegan Gluten-free Lemon Raspberry Streusel Cake

Name: Vegan Gluten-free Lemon Raspberry Streusel Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8
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

July 22, 2017

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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.

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.

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.

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!

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