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

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

You guys know that I don’t actually like overly sugary desserts 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 present 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. Beautify with contemporary lemon and zest or edible flowers!

You’ll be able to bake one cake or two desserts. For those who 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 perimeters of the frosting and prime it nonetheless 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 in the event you’d like much less browning, omit the juice and add extra zest.

The lemon cake itself is moist and fluffy, and I even supply a gluten-free possibility, 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 beautiful 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 need to 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 properly, 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 so much much less sugar than a standard lemon cake, you do nonetheless want somewhat 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 need to use applesauce as an alternative, in the event you desire. Ensure that your yogurt is nut- and/or soy-free, if wanted.
• lemon juice – You’ll use somewhat lemon juice within the cake batter and so much within the frosting! Lemon juice will trigger the cake to brown, so in the event 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 – A bit of 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 additional coconut cream in the event you want a nut-free possibility.
• coconut cream – That is the white half that separates out of a can of coconut milk if you chill the can.
• turmeric – For coloration.

How you 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 components, and blend very well. 

Then, add the moist components and blend to make a batter. If the batter is just 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 it is a vegan cake. There’s no egg to help the additional moisture within the batter, so that you need to maintain it barely thicker than common cake batter, or considerably like a pancake batter. 

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

Pour the batter into the lined baking pan(s), after which bake. The 2 6” desserts will bake in about 20 to 22 minutes. The tall 6″ or 8″ will bake in about 28 to half-hour. Test with a toothpick within the heart to see if it’s achieved, in any other case proceed to bake for one more 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 components, 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 one more 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 need extra tang, add some extra lemon zest. The lemon will maintain getting stronger because it sits, so that you don’t need it to be additional lemony at this level. Then, mix once more, and transfer it to the fridge in order that it begins to arrange somewhat bit.

Cool and frost the desserts.

In the meantime, take away the desserts 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 desserts from the fridge, and a pointy, serrated knife to chop the domes off of the desserts. 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 desserts into the pan. 

Take your frosting out of the fridge, and scoop or pour a number 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 maintain 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 number of the frosting to frost the perimeters 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 perimeters 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 perimeters. If the frosting is melting an excessive amount of on the perimeters, put the cake again within the freezer for 10 minutes, after which proceed to frost it.

Frost the entire sides of the cake, as properly. You probably 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 one more 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.