I made this for my moms birthday this past weekend. Turned out very yummy. and its def a one serving dessert. The top photo is the middle of the two layers. The bottom photo is the finished cake. Not bad for not making a cake in 5 years....

Lemon Raspberry Cake

Ingredients:

Cake:

1 cup cake flour

1/3 cup whole wheat flour

1/3 quinoa flour

1/3 amaranth flour

1/3 cup wheat germ

1/3 Textured Vegetarian Protein

1/3 wheat gluten

3 tsp baking powder

½ tsp baking soda

½ tsp salt

1 ¼ cup sour cream, non fat

2tsp lemon zest

1 ¼ cup fresh lemon juice (1.5-2 lemons)

1 tbsp vanilla extract

½ cup safflower oil

½ cup unsweetened applesauce

1 ¾ cup granulated sugar

7.5 tsp vegetarian egg replacer (equals 5 large eggs)

Red food coloring*

Filling:

1 ¼ cup fresh (or frozen) raspberries, plus extras for decoration

2 tbsp cornstarch

Filtered or boiled water

Icing: (2 cups)

3 tbsp milk, rice milk, or soy milk

2 tsp vanilla extract

4 tsp lemon juice

1 ½ tsp lemon zest

1 cup butter

1 ½ cup powdered sugar

Directions:

Cake:

Position the oven rack in the lower third of the oven and preheat to 350˚F. Lightly coat two 9-inch round cake pans with cooking spray. Line bottom with parchment paper and dust with flour.

Sift the flours, baking soda, baking powder, salt, in a large bowl. In a separate bowl mix the sour cream, lemon juice, and vanilla and set aside.

Beat, on high, the safflower oil and the butter with an electric mixer until well combined and smooth. Lower the speed and gradually add the sugar in 2-3 additions, scraping down the bowl before each addition.

Continue to beat until fluffy and light colored. Scrape down the sides and beat in the lemon zest.

Prepare the egg replacer according to package directions. Add in 5 equal additions, beating during each addition and scraping down the bowl in between.

On low speed, add the flour mixture in 3 additions alternating with 2 additions of the sour cream mixture, allow full incorporation of the ingredients before the next addition. Scrape bowl down as needed.

Mix on low for an additional 15 seconds after the last addition.

Divide the batter evenly between the prepared pans. Lightly tap the pans on the counter to remove air bubbles.

Bake the cakes until a toothpick inserted in the middle comes out clean, about 30-40 minutes. Cool the cakes in the pans on a cooling rack for 20 minutes. Turn out on to the cooling rack and cool completely.

Filling:

Wash the fresh raspberries and place in a blender or food processor. Blend until smooth.

Place berries in a saucepan and heat until boiling, stirring occasionally. In a small bowl, mix cornstarch with a small amount of water. Add to the berries and cook 5 minutes or until thickened, stirring constantly.

Remove from heat and allow to cool completely.

Icing:

In a small bowl, whisk together the milk, vanilla, lemon juice, and zest.

In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low until incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. Scrape down the sides of the bowl as needed.

Reduce the speed of the mixer to low. Add the milk mixture in 3 batches, waiting for each batch to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to high and mix briefly until fluffy.

To finish:

Place one cake on a plate. Spread with filling in a smooth and even layer.

Place the second cake on top. Spread icing starting with the sides, followed by the top, in an even layer. Use the extra raspberries to garnish the top and sides of the cake or as desired.