Vegan lemon-raspberry pound cake

Updated: May 1

Easy vegan lemon-raspberry pound cake recipe


Preparation time: 15 minutes

Baking time: 45 minutes

Total time: 60 minutes

Heat the oven to 180 degrees

  • 360g spelt plain flour

  • 7.2g baking powder

  • 2.4 teaspoon baking soda

  • 1.2g teaspoon salt

  • 60g sunflower or coconut oil

  • 240g oat or almond milk

  • 45g agave syrup

  • 50g cane ground sugar

  • 90g lemon juice

  • 125 g raspberries

You can add ground nuts. Or use other fruits instead of raspberries - like blueberries.

Easy vegan lemon-raspberry pound cake recipe ingredients


  1. Mix all the dry ingredients in a bowl.

  2. Add wet ingredients to the previous bowl.

  3. Put it in the oven and bake at 180 degree for 45 minutes

More recipes, please check: Pure diet recipes