Lemon Raspberry Streusel Cake

1. 

   1Heat the oven to 175°C before you begin.
2. 2Grease a 23 cm springform or regular circular pan.
3. 3In a stand mixer, beat the vegan butter and sugar until light and fluffy.
4. 4Add the flour, baking powder, baking soda, xanthan gum, egg replacer, and salt, mixing on medium-low until combined.
5. 5Incorporate the rice milk, vanilla yoghurt, vanilla, lemon zest, and lemon juice until just mixed.
6. 6Pour the batter into the prepared pan and spread evenly.
7. 7Top with frozen raspberries as desired.
8. 

   8For the streusel, mix the flour, sugar, lemon zest, and vegan butter until crumbly.
9. 9Sprinkle the streusel over the raspberries.
10. 10Bake for about 55 minutes or; it is ready when fragrant and set.
11. 11Allow to cool for 15 minutes before removing the ring and cooling completely.
12. 12Store covered for 1-2 days.

Ingredients

• 120 ml vegan butter
• 200 g granulated sugar
• 3 teaspoons egg replacer
• 60 ml plain or vanilla rice milk
• 150 g non-dairy vanilla yoghurt
• 1 tsp vanilla extract
• 240 g gluten-free flour
• 1 tsp baking powder
• 3/4 tsp xanthan gum
• 1/4 tsp baking soda
• 1/4 tsp salt