Raspberry Lemon Snack Cake (Egg-Free, Dairy-Free, Nut-Free)
This raspberry lemon swirl snack cake is soft, bright, and incredibly easy to make using simple pantry ingredients. Made without eggs, dairy, or nuts, it’s a perfect allergy-friendly dessert for spring gatherings, Mother’s Day, or an everyday treat. The vibrant raspberry jam creates a beautiful swirl throughout the cake, while fresh lemon adds a light, citrusy flavor that keeps every bite balanced and fresh.
Ingredients
- 1½ cups all-purpose flour
- ¾ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Zest of 1 lemon
- ¾ cup unsweetened plant milk
- 1 tsp apple cider vinegar
- ⅓ cup neutral oil (or melted coconut oil)
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- ⅓–½ cup raspberry jam
Instructions
- 1Prep Your Pan & Oven
Preheat the oven to 350°F. Line an 8x8 pan with parchment.
- 2Make “Buttermilk”
In a small bowl, combine plant milk + apple cider vinegar. Let it sit for 2–3 minutes.
- 3Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
- 4Combine Wet Ingredients
Add oil, lemon juice, vanilla, and the “buttermilk” mixture. Stir until just combined (don’t overmix).
- 5Fill the Pan
Pour batter into prepared pan and smooth the top.
- 6Create the Raspberry Swirl
Dollop jam across the surface (5–6 spots). Use a knife to gently swirl in figure-8 motions. Don’t overdo it—you want defined ribbons, not pink batter.
- 7Bake
Bake 28–34 minutes, until a toothpick comes out mostly clean (a little jam is fine). Cool completely.
