VEGAN LEMON CAKE

DESCRIPTION

Ultra-lemony 2-layer vegan lemon cake with a velvety lemon buttercream frosting! This delicious vegan cake is perfectly moist and spongey and will make all your lemon cake dreams come true!

INGREDIENTS

For the Vegan Lemon Cake:

·         2 and 1/2 cups (312g) + 2 Tbsp All Purpose Flour

·         1 and 1/2 cups (300g) White Sugar

·         1 and 1/2 tsp Baking Soda

·         3/4 tsp Salt

·         1 and 1/2 cups (360ml) Soy Milk (or other non-dairy milk)

·         1/2 cup (120ml) Extra Virgin Olive Oil*

·         1 Tbsp White Vinegar (or Apple Cider Vinegar)

·         1 tsp Vanilla Extract

·         3 tsp Lemon Extract

·         2 Tbsp Lemon Zest*

For the Lemon Buttercream Frosting:

·         4 and 1/2 cups (540g) Powdered Sugar

·         1/2 cup (112g) Vegan Butter

·         3 and 1/2 Tbsp Lemon Juice

·         2 tsp Lemon Extract

For Decoration:

·         Lemon Zest

INSTRUCTIONS

1.   Preheat the oven to 350°F (180°C).

2.   Spray two 8 inch cake pans* with non-stick spray and line the bottoms with parchment paper. Set aside.

3.   Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, olive oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don’t overmix, tiny lumps are okay.

4.   ………………………………..

5.   …………………………………………….

Full instructions: Click here

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