Vegan Lemon Cake

Introduction: Embark on a culinary journey with our Vegan Lemon Cake, a delicately crafted masterpiece that harmonizes the zesty allure of lemons with the velvety embrace of vegan perfection. This cake is a testament to the art of plant-based baking, promising moist, fluffy layers adorned with a luscious Lemon Buttercream Frosting. Join us in uncovering the secrets to creating this divine dessert that transcends the ordinary.

Ingredients Unveiled: For the Vegan Lemon Cake:

  1. All-Purpose Flour (2 2/3 cups, 330g): The foundation of the cake, carefully measured for a perfect balance.
  2. White Granulated Sugar (1 1/2 cups, 300g): Sweetness that complements the tartness of lemons, ensuring a delightful taste.
  3. Baking Soda (1 1/2 tsp): The leavening agent that adds lightness to the layers.
  4. Soy Milk (1 1/2 cups, 360ml): A non-dairy marvel, contributing to the cake’s moist texture.
  5. Canola Oil (1/2 cup, 120ml): The liquid gold that enhances the richness of the cake.
  6. Distilled White Vinegar (1 Tbsp) or Apple Cider Vinegar: An essential element for creating a tender crumb.
  7. Lemon Extract (3 tsp): Elevating the lemony essence to the forefront.
  8. Lemon Zest (2 Tbsp): Infusing the cake with bright citrus notes.

For the Lemon Buttercream Frosting:

  1. Powdered Sugar (4 1/2 cups, 540g): The sweet embrace that crowns the cake with decadence.
  2. Vegan Butter (1/2 cup, 112g): A plant-based marvel that forms the base of our velvety frosting.
  3. Lemon Extract (2 tsp): Intensifying the citrus allure.
  4. Lemon Juice (3 1/2 Tbsp): The liquid magic that transforms the frosting into a symphony of flavors.

Symphony of Preparation:

  1. Baking Crescendo: Preheat the oven to 350°F (180°C) and prepare the cake pans. Sift together flour, sugar, baking soda, and salt. Blend in soy milk, oil, vinegar, vanilla, lemon extract, and lemon zest. Mix until a harmonious batter forms. Divide into pans and bake for 30 minutes.
  2. Frosting Ballet: Whip up the Lemon Buttercream Frosting by combining powdered sugar, vegan butter, lemon extract, and lemon juice. Achieve a thick and smooth texture for the grand finale.
  3. Culinary Orchestration: Frost the cooled cakes, allowing the Lemon Buttercream to cascade elegantly. Garnish with a sprinkle of fresh lemon zest for a visual crescendo.

Culinary Symphony Insights:

  • Lemon Zest Brilliance: Grate the lemons carefully to capture only the vibrant outer layer, avoiding the bitter white pith.
  • Frosting Flexibility: Adjust the amount of lemon juice based on the consistency of the vegan butter used. Aim for a perfect balance of firmness and spreadability.

Nutritional Crescendo: Plant-Based Elegance: With the richness of almond flour and the subtlety of soy milk, this Vegan Lemon Cake is a nutritional masterpiece.

Conclusion: The Vegan Lemon Cake presented here is not just a dessert; it is a culinary symphony that dances on your taste buds. From the first bite to the last, each layer encapsulates the essence of lemony perfection. Share this creation with loved ones, and revel in the art of plant-based baking. The Vegan Lemon Cake stands as a testament to the boundless possibilities of cruelty-free confectionery, inviting you to savor every moment of its citrus-infused elegance.

Vegan Lemon Cake

This vegan lemon cake with velvety lemon buttercream frosting is moist and fluffy and will make all your lemon cake dreams come true!

Prep Time20minutes mins

Cook Time30minutes mins

Total Time50minutes mins

Course: Cakes, Dessert

Cuisine: American, Vegan

Diet: Vegan

Servings: 12

Calories: 512kcal

INGREDIENTS
FOR THE VEGAN LEMON CAKE:
  • 2 2/3 cups All Purpose Flour (330g)
  • 1 1/2 cups White Granulated Sugar (300g)
  • 1 1/2 tsp Baking Soda
  • 3/4 tsp Salt
  • 1 1/2 cups Soy Milk (360ml) or other non-dairy milk
  • 1/2 cup Canola Oil (120ml) or Vegetable Oil
  • 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • 3 tsp Lemon Extract
  • 2 Tbsp Lemon Zest
FOR THE LEMON BUTTERCREAM FROSTING:
  • 4 1/2 cups Powdered Sugar (540g)
  • 1/2 cup Vegan Butter (112g)
  • 2 tsp Lemon Extract
  • 3 1/2 Tbsp Lemon Juice
FOR DECORATION:
  • Lemon Zest
INSTRUCTIONS
  • Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.
  • Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, 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.
  • Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  • Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.
  • Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.
  • Frost the cooled cakes and decorate with lemon zest.
NOTES
  1. Measure the flour correctly using the spoon and level method or by weighing it on a food scale. For the spoon and level method, spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
  2. You can switch the canola oil for another vegetable oil if you prefer. We have made this with various oils including a light olive oil and it has come out great.
  3. 2 Tbsp of lemon zest is from about 2 lemons, but it does depend on the size of the lemons, if it’s a large lemon you might get 2 Tbsp worth of zest from 1 lemon.
  4. You might not need all the lemon juice in the frosting. I used all of it, but how much you need will largely depend on the brand of vegan butter you use. If you use a firmer type of vegan butter (lower water content) you will need more lemon juice, whereas if it’s more of a soft spread (higher water content) you may need less. So this will require a little flexibility.
  5. This cake recipe can also be made in 9-inch cake pans with no other changes. The layers will be slightly thinner, but perfect! The cooking time will be 25 minutes.
NUTRITION

Serving: 1Slice | Calories: 512kcal | Carbohydrates: 92.8g | Protein: 3.8g | Fat: 14.2g | Saturated Fat: 2.2g | Sodium: 400mg | Fiber: 0.8g | Sugar: 69.5g