Description
This Vegan Lemon Cake with Lemon Cream Cheese Frosting is a moist, tangy, and fragrant dessert perfect for any occasion. Crafted with plant-based ingredients, it combines the bright zest of lemons and a luscious vegan cream cheese frosting to create a delightful treat that is entirely dairy-free and vegan-friendly.
Ingredients
Scale
Cake
- 360 g all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 240 ml soy milk
- 80 ml freshly squeezed lemon juice
- 300 g granulated sugar
- 4 tablespoons lemon zest
- 115 g vegan butter, softened
- 2 teaspoons vanilla extract
- 180 g vegan Greek-style yogurt or vegan sour cream
- ½ batch vegan lemon curd, room temperature
Frosting
- 200 g vegan butter, softened
- 200 g vegan cream cheese, room temperature
- 60 g powdered sugar
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt. This ensures an even distribution of the leavening agents for a light texture.
- Combine wet ingredients: In another bowl, whisk together the soy milk, lemon juice, granulated sugar, lemon zest, softened vegan butter, vanilla extract, vegan Greek-style yogurt, and half batch of vegan lemon curd until smooth and well integrated.
- Incorporate wet into dry: Gradually add the wet mixture to the dry ingredients, folding gently to combine. Avoid overmixing to keep the cake tender.
- Bake the cake: Pour the batter evenly into the prepared pans and bake in the preheated oven for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely: Allow the cakes to cool in the pans for 10-15 minutes before transferring them to wire racks to cool totally, which is essential for frosting application.
- Prepare the frosting: In a mixing bowl, beat together the softened vegan butter and vegan cream cheese until smooth and fluffy. Gradually add the powdered sugar and continue beating until the frosting is creamy and light.
- Assemble the cake: If desired, level the cake layers for even stacking. Spread a layer of frosting between layers and then frost the entire cake evenly with the lemon cream cheese frosting.
- Chill and serve: Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving. Enjoy this refreshing and zesty vegan lemon cake!
Notes
- Soy milk adds moisture and binds ingredients without the need for eggs, perfect for vegan baking.
- Use freshly squeezed lemon juice and zest for the best lemon flavor and aroma.
- Softened vegan butter helps emulsify the batter and add richness while keeping it vegan-friendly.
- Vegan lemon curd can be homemade or store-bought; it enhances the lemon flavor inside the cake layers.
- Ensure the vegan cream cheese is at room temperature for a smooth, creamy frosting without lumps.
