Vegan Raspberry Lemon Muffins

 

Raspberry Lemon MuffinsI’m back from my temporary absence. We moved at the end of September and that did a number on my health (I have an autonomic disorder) so I have been in recovery mode for the past few weeks. I haven’t been cooking too much, but I feel like I am starting to get back on track. Right before we moved I made these vegan raspberry lemon muffins. They were great fuel for moving when I needed something quick to eat while I was packing. These also made easy snacks for Trey to bring to school.

Raspberry Lemon Muffins

You can use either frozen or fresh raspberries in this recipe. If you do use frozen raspberries, as I did, do NOT thaw them. They release a lot of liquid when they thaw and your muffin will turn completely pink.

Raspberry Lemon Muffins

I used raspberries because Trey doesn’t like blueberries, but you can definitely use either. The combination of cornmeal and lemon would work really well with blueberries.

Raspberry Lemon Muffins

5.0 from 1 reviews
Vegan Raspberry Corn Muffins
 
Vegan raspberry lemon muffins make a delightful breakfast or snack. Lemon zest and a bit of cornmeal give these muffins a delicious taste and texture.
Ingredients
  • 1 Tablespoon ground chia
  • 1 cup almond or soy milk
  • ¼ cup maple syrup
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • ¼ cup vegan butter (Earth Balance), softened
  • ⅓ cup sugar
  • ⅔ cup corn meal
  • 1½ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon lemon zest
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup fresh or frozen raspberries (see note)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl or measuring cup mix chia, soy milk, maple syrup, apple cider vinegar, vanilla extract and lemon extract. Set aside.
  3. In a mixer cream together vegan butter and sugar. Stir in bowl of liquid ingredients until combined. Set aside.
  4. In a large bowl mix together flour, salt, lemon zest, baking powder and baking soda. Combine dry ingredients and liquid ingredients. Mix until well combined. Stir in raspberries.
  5. Quickly scoop dough into muffin tins. Fill each muffin tin ⅔ full.
  6. Bake for 25 minutes, until golden brown.
Notes
If using frozen raspberries, do NOT thaw

 

Vegan Lemon Bundt Cake

Vegan Lemon Bundt CakeA few weeks ago I successfully made homemade unsweetened vegan soy yogurt. It is the perfect combination of creamy and tart and I have been enjoying it almost daily for breakfast. What I didn’t mention is that my second attempt was successful, but my first attempt was not. The first attempt had the same delicious flavor, but it did not set up at all. Because it still tasted good I kept the 5 cups of liquid yogurt in the frig and looked for any recipe that required yogurt. This homemade frozen yogurt (using agave instead of honey) was a great treat, but I still had a ton left. I decided to make a vegan lemon bundt cake with the yogurt and it was a great decision. The cake is moist and rich like a pound cake, but with a light lemon flavor. Enjoy this cake with your coffee, at brunch, or as a lighter dessert.

Vegan Lemon Bundt Cake

I decided to bake the cake in my new bundt pan. I love the texture the bundt pan created, with the more crisp edges. You can definitely use a loaf pan, or even an 8×8 pan if that is what you have. You will need to adjust the baking time accordingly. An 8×8 pan may only take 30 minutes and a loaf pan more like 40-45 minutes. Just be sure to check your cake so it doesn’t overcook.

I used lemon extract in this cake because I like the boost of lemon flavor it adds without having to juice a ton of lemons. I only had a few lemons on hand and I didn’t want to use them all for this cake.

Vegan Lemon Bundt Cake

The glaze is beautiful and adds an additional layer of sweet lemon flavor to the cake. If you are short on time, or don’t like glazes you can always just sprinkle powdered sugar liberally over the top of the cake.

 

I was traveling to visit my parents the next day so I used my portable cake server. I feel like my great-aunts when I use that thing. They were our resident family bakers and always showed up to holidays and picnics with their cake carrier full of a family favorite cake. I also used a doily here since I was going to my parents house. My Mom would not approve of a bundt cake with no doily!

Vegan Lemon Bundt Cake

I hope you try and enjoy this cake…doily optional!

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3.0 from 2 reviews
Vegan Lemon Bundt Cake
 
A moist, rich vegan lemon bundt cake that has a delicate lemon flavor with a tangy lemon glaze.
Ingredients
  • CAKE:
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ¼ teaspoon Salt
  • 2 teaspoons Lemon Zest
  • ½ cup Vegan Butter (such as Earth Balance), softened
  • 1⅓ cups Sugar
  • ⅔ cup Almond or Soy Milk, unsweetened
  • 1½ teaspoons Lemon Extract
  • 1 teaspoon Vanilla Extract
  • ¾ cup Vegan Yogurt, unsweetened if possible
  • GLAZE:
  • 1 cup Powdered Sugar
  • 2 Tablespoons Lemon Juice
Instructions
  1. Preheat oven to 350 degrees. Grease a 8-10 cup bundt pan.
  2. In a large bowl combine flour, baking powder, salt and lemon zest. Stir until combined and set aside.
  3. In a separate large bowl beat together the vegan butter and sugar until well combined. Stir in almond milk, extracts and yogurt.
  4. Add the liquid mixture to flour mixture. Thoroughly combine.
  5. Pour batter into greased bundt pan. Bake for 50-55 minutes until cake is golden brown and a toothpick inserted in the center comes out clean.
  6. Let cake cool for 20 minutes. Remove cake from bundt pan and let is cool completely.
  7. Once cake is completely cooled prepare the glaze. Stir lemon juice into powdered sugar. Once it forms a pourable glaze pour over the middle of the cake. The glaze should run down each side of the cake. Cut & Serve!