Vegan Lemon Cake (GF)

This cake recipe can also be made in 9-inch cake pans with no other changes. The layers will be slightly thinner. The cooking time will be 25 minutes. See comments original recipe for potential adjust for a 6/10 inch layer cake. The recipe can be used to make 18-24 cupcakes. Substitutions: You could use lemon juice instead of lemon extract, but the lemon flavor will be lessened quite a bit so lemon extract is recommended. Allergies: You can use a gluten-free all purpose flour blend to replace the regular flour. If it comes out a bit dry, then increase the oil a little. Storage. Keep it stored in an airtight container at room temperature where it will stay good for 3-4 days or keep it covered in the fridge where it will last for up to a week. The cake is also freezer friendly for up to 3 months. You can freeze it either frosted or unfrosted. Thaw overnight in the fridge.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.

Step 5

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.

Step 6

Frost the cooled cakes and decorate with lemon zest.