Pretty As Spring Cake

Pretty as Spring Cake

Makes 5 to 6 Servings

Fabulously fruity, but not too sweet, this almost decadent cake is stacked with delicate, lemon cake layers filled with luscious raspberry tofu crème in between. The longer it chills in the refrigerator, the softer the cake layers become, making this rich treat taste like a cross between a thick lady-finger style pudding and cream-filled layer cake. Impressive to serve for any special occasion, but surprisingly easy to assemble!



1 ½ cups, plus 3 tablespoons organic pastry flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon sea salt

½ cup, plus 2 tablespoons organic, vegan white sugar

¾ cup filtered or spring water

1/3 cup extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice



1 block (14 to 16 ounces) extra firm regular tofu, drained

1 ¼ cup raspberries (see note)

1/3 cup, plus 2 tablespoons powdered sugar

2 tablespoons nondairy milk



20 to 24 raspberries

Powdered sugar, for garnish (optional)



Preheat the oven to 375 degrees F. Line a 15 x 10-inch rimmed baking sheet with unbleached parchment paper.

To make the cake, put the flour, baking powder, baking soda and salt in a large bowl and stir with a dry whisk to combine. Add the sugar and stir with the whisk to combine. Stir in the water, oil and lemon juice and mix just until incorporated. Let the mixture stand for 2 minutes, to thicken slightly.

Pour the mixture into the lined pan and gently spread it into an even layer, using a rubber spatula. Smooth the top. Bake for 30 to 32 minutes, until firm to the touch and a toothpick inserted in the center comes out clean.

Put the pan on a wire rack. Let cool for 5 to 7 minutes. Carefully invert onto an identical, room temperature 15 x 10-inch rimmed baking sheet. Carefully peel off the parchment paper. (The cake will be very soft!) Put the pan on a wire rack and let the cake cool for 10 minutes. Cut the cake into thirds, across the width of the cake, into three rectangles, equal in size. Let cool for 40 minutes.

Meanwhile, to make the tofu crème, put the tofu, raspberries, powdered sugar, and nondairy milk in to a blender and process until smooth and creamy. Cover and refrigerate for 45 minutes.

Carefully transfer a cake rectangle to a pretty platter. Spread one-third of the tofu crème evenly over the cake. Top the crème with another cake rectangle and spread one-third of the tofu crème evenly over the second layer of cake. Top the crème with the remaining cake rectangle and spread one-third of the tofu crème evenly over the top of the cake.

Artfully arrange the reserved, whole raspberries on the top of the tofu crème. Refrigerate for 4 hours, or up to 24 hours. Serve well chilled. For each serving, slice a generous piece of cake, place it on a pretty plate and dust the top with the optional powdered sugar. Serve well chilled. 

Chef’s Note: You may use frozen raspberries for this recipe. Defrost them for 15 minutes before using.