Vegan Cran/Raspberry Layered Cake

Updated: Sep 30, 2019

I say it every time - I can't believe how fast time is going! But seriously! It is almost the Fourth of July!

Hopefully you have some super fun plans to celebrate our independence! BBQ? Lighting off fireworks?? Relaxing?

We had this cake made by Susan, in celebration of one of our team members birthdays, but also to share on the blog for the 4th!

Below are the links and directions on how to make this delicious cake! We hope you enjoy it as much as we did! :)

Happy 4th of July! Stay safe out there.

Northwest Delights Ingredients:


Yogurt Pretzels (optional)

Our Notes/Changes:

  • Susan alternated layers between the cake and the filling; 4 layers of cake, 3 layers of filling.

  • She also used a basic powdered sugar glaze with food coloring on the pretzels as decoration. (totally optional).

  • Top with blueberries.

  • For butter, she substituted with Earth Balance Vegan Butter

  • For milk, you could substitute with Almond, Coconut, or any other dairy substitute (if desired).

Cake Recipe: Baker by Nature's Best White Cake

Cranberry Raspberry Filling Ingredients:

1 cup dried cranberries

1 cup orange juice

1 1/2 cups fresh or frozen raspberries

1/2 cup sugar

2 tablespoons water

1 tablespoon lemon juice

2 tablespoons corn starch


Simmer cranberries and orange juice uncovered in a small sauce pan for 5 minutes. Most of the juice will be gone, cool and then puree in a blender for a minute. Add cranberries, raspberries, sugar, water, lemon juice and corn starch back to the sauce pan and cook over medium heat stirring constantly until thickened about 2 minutes or so. Cool completely.

Frosting Recipe: gf jules Vegan Cream Cheese Frosting

We really hope you enjoy this recipe as much as we did! It was absolutely delicious!

#cakerecipe #dairyfreecake #dairyfreerecipe #dairyfree #northwestdelights #naturesworldllc #pnwproduct #supportsmallbusiness #recipe #healthyrecipe

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