By Savy Sivapathasundaralingam
Vegan Lemon Cake (GF)
6 steps
Prep:20minCook:30min
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.
Updated at: Tue, 22 Oct 2024 14:46:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
High
Glycemic Load
63
High
Nutrition per serving
Calories550.4 kcal (28%)
Total Fat19.3 g (28%)
Carbs91.9 g (35%)
Sugars69.4 g (77%)
Protein4 g (8%)
Sodium257.5 mg (13%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
330gAll Purpose Flour
300gWhite Granulated Sugar
1 ½ tspbaking soda
¾ tspsalt
360mlSoy Milk
or other non-dairy milk
120mlCanola Oil
or Vegetable Oil
1 TbspDistilled White Vinegar
or Apple Cider Vinegar
1 tspvanilla extract
3 tsplemon extract
2 Tbsplemon zest
For the Lemon Buttercream Frosting:
For Decoration:
Instructions
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.
