Vegan Raspberry Lemonade Bundt Cake

If you’re craving a dessert that’s summery, fruity and indulgent, my Vegan Raspberry Lemonade Bundt Cake might become your new favorite. Bright lemon zest and juicy raspberries come together in a soft, tender plant-based batter—baked to golden perfection in a classic Bundt pan. The result? A show-stopping treat that’s just the right balance of tart, sweet, and beautifully tender.

Why you’ll love it:

• Lemon + raspberry is a match made in flavor heaven!
• Dairy-free & egg-free with zero compromise on texture and flavor.
• Moist, pound cake like texture thanks to plant-based milk and a touch of lemon juice.
• Looks fancy, eats easy—Bundt cakes are sneaky like that!
• Perfect for spring/summer gatherings, Easter, Mother’s Day, or just because!

What’s inside:

• Fresh lemon zest + juice – for that lemonade tang!
• Plant-based milk (like soy, almond or oat) – makes the batter soft and smooth.
• Neutral oil – for extra moisture without heaviness.
• Fresh and freeze dried raspberries – layered into the batter for bursts of berry goodness.
• Powdered sugar  – the classic topping for a Bundt cake but a simple lemon glaze will work as well. I have one here if you want to go that route.

Tips for success:

• Grease your Bundt pan well – use a light layer of vegan butter or oil and a dusting of flour to prevent sticking. A baking spray will work as well which is what I used.
• Let it cool in the pan for 15 minutes before inverting—it helps the cake set and release cleanly. I use a small toothpick to loosen the edges (don’t forget the middle!) as a knife can often be too big to fit into the curves of a Bundt pan.
• Sprinkle powdered sugar when the cake is fully cool so it doesn’t melt. Same if using a glaze. Makes sure the cake is completely cool.

How to make it.

• Reverse creaming. I often use a somewhat unconventional method of mixing cakes which is called the “reverse creaming” method. Basically, you add fat to the dry ingredients first before adding the wet and the fat coats it preventing strands of gluten from forming which can result in a tough cake. So many advantages to this method which include not over-mixing, no creaming of butter and sugar first and making it easy for beginning bakers and/or kids!
• Raspberry layer: we’re adding a layer of raspberry batter flavored with pulverized freeze dried raspberries then layering fresh raspberries on top of that before adding the rest of the lemon batter. It creates an explosion of raspberry flavor!

This Vegan Raspberry Lemonade Bundt Cake is proof that plant-based baking can be as stunning and flavorful as anything from a conventional kitchen. It’s bright, zesty, and just the right amount of fancy—without requiring complicated ingredients or techniques. So go ahead and treat yourself or someone special and don’t forget to rate and review if you try it!

Vegan Raspberry Lemonade Bundt Cake

Recipe by Kreg

5.0 from 2 votes

Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

45

minutes

This cake tastes like a picnic, a garden party, and a glass of raspberry lemonade all rolled into one.

Ingredients

• Cake

• 2 1⁄2 cups all purpose flour

• 1 1⁄2 cups vegan cane sugar

• 1⁄4 cup cornstarch 

• 1 1⁄4 teaspoons Kosher salt

• 1 tablespoon baking powder

• 1 cup plain vegetable oil

• 1⁄3 cup plain vegan yogurt

• 1 teaspoon vanilla extract 

• 2 tablespoons fresh lemon zest (see notes!)

• 1 1⁄2 cups vegan milk 

• 1 tablespoon fresh lemon juice

• 1 cup freeze dried raspberries, finely ground (measure before grinding – see notes)

• 1 – 7 oz container fresh raspberries

• confectioners sugar, sifted on top of cake before serving

Directions

• Preheat oven to 350° and grease and flour a standard sized Bundt cake pan (typically 10-12 cups) and set aside.
• Add all of the dry ingredients (flour, sugar, cornstarch, salt and baking powder) to a large bowl and whisk by hand or if using a hand or stand mixer break it up and mix so that everything is well combined and there are no large lumps.
• Add the vegetable oil and vegan yogurt to the dry ingredients and mix until the flour mixture is completely coated. This could take a minute and will look lumpy but that’s correct. We’re coating the flour mixture with fat to prevent gluten from forming which can result in a tough cake.
• Whisk the vanilla, lemon zest and juice into the vegan milk and let sit for a minute to curdle slightly then add to the coated dry flour mixture and mix well to combine for a few minutes scraping down the sides of the bowl once or twice in between mixing. The beauty of this method is that you really can’t over-mix at this point so don’t worry. You won’t really be able to form gluten now which can make the cake tough but don’t go crazy and mix for 10 minutes. A few minutes should be all that’s needed. Reserve one cup of the batter and set aside for the next step.
• In a large or small food processor, pulverize the freeze dried raspberries until they’re powdered and very finely ground. Add them to the reserved one cup of batter and mix well to combine. I mixed the raspberry batter with the powdered raspberries right in my mini-prep food processor so that’s an option as well.
• Pour half of the main lemon batter into the prepared pan then dollop the raspberry batter over it and spread a little to even it out. Add the fresh raspberries over that evenly and then the remaining half of the lemon cake batter over all and smooth out evenly. Tap the cake pan a few times on the counter to even it out fully and to remove any large air bubbles. Bake for 50-55 minutes or until a cake tester comes out clean. Let cool for 20 minutes then run a toothpick or small
  knife around the edges of the pan to release the cake and let it cool completely on a wire rack before sprinkling over powdered sugar or adding a glaze.

Recipe Video

Notes

• Use a plain or vanilla style vegan yogurt or a loose vegan sour cream.
  
• You can find freeze dried raspberries at Trader Joe’s, Whole Foods or a lot of grocery stores with other dried fruits. You can also find them online.
  
• Always zest a fresh lemon first before extracting the juice from it.
• Although best as a Bundt cake in my opinion, you could make this in a tube pan but due to the raspberry layer, it would be difficult to make as cupcakes or a layer cake but not impossible! You would have to layer carefully in those cases but it could work.

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