Vegan Lemon Cake (soy-free, nut-free, gluten-free choices)

That is a fully scrumptious, moist and citrusy vegan lemon cake. Loads of the lemon taste comes from this superb, velvety lemon cream that you simply unfold between the layers and all around the cake.

You guys know that I don’t actually like overly sugary muffins or overly sugary frosting. So For this lemon cake, the frosting is predicated on my no-cook lemon pudding. It makes use of cashews and coconut cream after which only a little bit of sugar for the sweetness and a great deal of lemon to provide it that zingy taste. This mousse like lemon cream frosting takes this cake to heavenly moist zesty state!

We make this straightforward lemon cake batter that has gentle lemon taste. Then layer it with the exquisitely lemony cream, to make this completely zesty Spring cake! This could simply be a birthday or occasion cake. Enhance with contemporary lemon and zest or edible flowers!

You’ll be able to bake one cake or two muffins. Should you make one cake, simply slice it in half, then assemble the cake with the lemon frosting and let it set. Then, you simply even out the sides of the frosting and prime it nevertheless you want, after which your cake is able to serve. The lemon juice within the cake can are inclined to brown the cake edges , so when you’d like much less browning, omit the juice and add extra zest.

The lemon cake itself is moist and fluffy, and I even provide a gluten-free choice, in case you want it. It’s a quite simple batter that’s straightforward to make.

The cake batter comes collectively in a single bowl, and also you make the lemony cream within the blender, so there’s not a ton of cleanup.

Why You’ll Love this Vegan Lemon Cake

• moist, fluffy cake with pretty lemon taste
• fluffy, lemony mouse-like frosting
• 1 bowl batter
• you make the frosting within the blender!
• simply made nut-free, soy-free, or gluten-free

Recipe Card

Components and Substitutions

• flour – You should use all-purpose flour or my gluten-free flour combine. To make the gluten-free flour, mix ¾ cup almond flour, ¾ cup oat flour, and ½ cup potato starch. Combine effectively, urgent to interrupt up any almond flour lumps, and use 1 ¾ cup of this combination as an alternative of the all-purpose flour. Substitute ¼ cup of non dairy milk with membership soda.
• sugar – Whereas this has quite a bit much less sugar than a standard lemon cake, you do nonetheless want slightly bit to sweeten the cake and frosting.
• cornstarch, baking powder, baking soda, and salt – These assist situation the cake batter. Salt additionally brings out the lemon taste within the cake and the frosting.
• non-dairy yogurt – For moisture. You should use applesauce as an alternative, when you choose. Be certain that your yogurt is nut- and/or soy-free, if wanted.
• lemon juice – You’ll use slightly lemon juice within the cake batter and quite a bit within the frosting! Lemon juice will trigger the cake to brown, so when you don’t need that, you’ll be able to omit the lemon juice from the cake itself and simply put it within the frosting.
• vinegar – Just a little apple cider or white vinegar add acidity to the cake to assist it rise.
• oil – For moisture.
• lemon zest – Provides lemony taste to the cake and frosting.
• vanilla – Provides taste to each the cake batter and the frosting.
• almond extract – Provides taste to the cake. Omit for nut-free.

• uncooked cashews – Soaked, uncooked cashews are half of the bottom for the frosting. You’ll be able to omit and use further coconut cream when you want a nut-free choice.
• coconut cream – That is the white half that separates out of a can of coconut milk whenever you chill the can.
• turmeric – For colour.

How one can Make Lemon Layer Cake

First, make the cake. Preheat the oven to 350° F (177° C). Line the cake pan or pans with parchment.

In a bowl, add the entire dry elements, and blend very well. 

Then, add the moist elements and blend to make a batter. If the batter is simply too skinny and flowy, add one other 1 to 2 tablespoons of flour and blend in. You don’t need the batter to be too skinny, as a result of this can be a vegan cake. There’s no egg to help the additional moisture within the batter, so that you wish to hold it barely thicker than common cake batter, or considerably like a pancake batter. 

As soon as the batter is blended and prepared, line your baking pans. This batter will make 2 6” or one tall 6″ or 8” cake. The 8” muffins can be thinner, however they’ll nonetheless work.

Pour the batter into the lined baking pan(s), after which bake. The 2 6” muffins will bake in about 20 to 22 minutes. The tall 6″ or 8″ will bake in about 28 to half-hour. Examine with a toothpick within the middle to see if it’s accomplished, in any other case proceed to bake for an additional 5 to 10 minutes.

In the meantime, make the lemon frosting.

Drain your soaked cashews and add to the blender together with the remainder of the frosting elements, and mix for a minute. Let the combination sit for five minutes for the cashews to soak up some extra of the moisture, then mix once more for 30 seconds. Let it sit for an additional minute, then mix once more for 30 seconds.

Now, open the blender, style the frosting, and regulate the flavour. In order for you it sweeter, add one other 1 or 2 tablespoons of sugar, and if you’d like extra tang, add some extra lemon zest. The lemon will hold getting stronger because it sits, so that you don’t need it to be further lemony at this level. Then, mix once more, and transfer it to the fridge in order that it begins to arrange slightly bit.

Cool and frost the muffins.

In the meantime, take away the muffins from the oven and allow them to cool within the pan for five minutes, then take away from the pan and transfer them to the fridge to chill down for 15 to twenty extra minutes.

Take away the cooled muffins from the fridge, and a pointy, serrated knife to chop the domes off of the muffins. Then line a tall 6” or 8” cake pan with parchment paper, (I exploit thick parchment strips that grasp over the sting to simply take away the cake later) then place one of many muffins into the pan. 

Take your frosting out of the fridge, and scoop or pour a few of the frosting on prime of this cake and unfold it evenly.

Place the opposite cake on prime. If the frosting hasn’t thickened up sufficient to help the highest cake, you’ll be able to hold the underside cake with frosting on it within the freezer for 10 to fifteen minutes earlier than utilizing, as a result of if it’s too skinny, then the highest cake will simply sink in. The frosting must have a mousse-like texture. So put the second cake layer on prime, after which put some extra of the frosting layer, reserving a few of the frosting to frost the sides later. Put the cake pan again within the fridge for two to three hours, or you’ll be able to put it within the freezer for about ½ hour, in order that the frosting units actually properly.

As soon as the sides of the frosting are fairly set, take away the pan from the fridge or freezer. Add some sizzling water to a big bowl, and put the cake pan in it in order that the cake will launch simply from the pan, then use your parchment to take away the cake from the cake pan, and in addition peel off the parchment from the cake. 

Place the cake in in your cake stand, and use the remainder of the frosting to frost the sides. If the frosting is melting an excessive amount of on the sides, put the cake again within the freezer for 10 minutes, after which proceed to frost it.

Frost the entire sides of the cake, as effectively. If in case you have any extra of the frosting left, you’ll be able to prime the cake with any fancy designs you want, or put some sliced lemons or lemon zest on prime to make it fairly. Let the cake sit within the fridge for an additional ½ hour for the frosting to set properly, then slice and serve.

For a less complicated No layer cake, bake the batter in an 8 or 9 inch cake pan. Let the cake cool for half an hour then pour all of the frosting on the cake within the pan. Refrigerate for an hour, slice and serve.