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Vegan Lemon Cake with Raspberries

Contains: Wheat

Recipe can also be found published in Cook It Up: Delicious Recipes for Healthy Cooking, an allergy cookbook written by PURE Allergy Life Co-Founder and Co-CEO, Catherine Walker.

Learn more about Cook It Up



1 cup plus 1 tablespoon sugar

1 cup all purpose flour

1/2 teaspoon baking soda

1/2 cup canola oil

1 cup rice milk (PURE Pantry Pick: RICE DREAM Enriched Original Organic Rice Drink)

1 1/4 tablespoon vinegar

The zest of 1 1/2- 2 lemons

1/4 teaspoon salt

Fresh Raspberries (on the side)


2 cups of confectioner sugar

4 tablespoons of rice milk

1/4 teaspoon vanilla extract

The zest of 1-1/2 lemons


・Preheat the oven to 375º

Sift together the flour, baking soda, and salt.

In a mixer, mix the milk, vinegar, lemon zest, canola oil, and sugar.

Slowly add the flour mixture to the wet ingredients. Mix until there are no lumps.

Transfer to a 9'' round cake pan lined with parchment paper.

Bake for 30-35 minutes or until a toothpick comes out clean.

・Transfer to a rack to cool.

Serve with the lemon glaze following.

In a mixer, combine the sugar, milk, vanilla, and lemon.

Whisk until it is smooth.

Serve over the lemon cake with fresh raspberries.

Chill the leftovers in the fridge.

© 2023 PURE Allergy Life LLC and Catherine Walker

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