Vegan Raspberry Cake

This cake is the kind of showstopper that makes people do a double-take when you tell them there's no dairy or eggs involved. The batter gets its lift and tenderness from a clever combination of flaxseed gel and apple cider vinegar–curdled plant-based milk, two simple tricks that do all the heavy lifting eggs and buttermilk would normally handle. Vegan butter creamed with sugar gives the crumb a genuinely rich, soft texture that holds up beautifully under a generous layer of frosting. The real star, though, is the raspberry buttercream — made by cooking down fresh or frozen raspberries, pressing them through a sieve, and folding that bright, jewel-toned purée right into the frosting for a flavor that tastes like summer. It's naturally pink without a drop of food coloring, and the balance of tart fruit and sweet powdered sugar is absolutely spot on. With 12 servings, this is the cake you bring to a birthday, a dinner party, or any occasion where you want to quietly prove that plant-based baking can be just as indulgent as anything else on the table.

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