That is a completely scrumptious, moist and citrusy vegan lemon cake. A number of the lemon taste comes from this wonderful, 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 muffins or overly sugary frosting. So For this lemon cake, the frosting relies 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 will simply be a birthday or occasion cake. Adorn with recent lemon and zest or edible flowers!

You may bake one cake or two muffins. 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 sides of the frosting and high it nonetheless you want, after which your cake is able to serve. The lemon juice within the cake can are likely to brown the cake edges , so for those who’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 simple 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.

For those who let the lemon cream chill for a bit, it begins thickens to a frosting consistency and you should utilize it like one! You too can simply pour the cream over the cake in a cake pan, let it chill to set for a faster cake.

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

Substances and Substitutions

• flour – You should utilize all-purpose flour or my gluten-free flour combine. To make the gluten-free flour, mix 3/4 cup almond flour, 3/4 cup oat flour, and 1/2 cup potato starch. Combine properly, urgent to interrupt up any almond flour lumps, and use 1 3/4 cup of this combination as an alternative of the all-purpose flour. Change 1/4 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 a bit of 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 utilize applesauce as an alternative, for those who desire. Be sure that your yogurt is nut- and/or soy-free, if wanted.
• lemon juice – You’ll use a bit of lemon juice within the cake batter and quite a bit within the frosting! Lemon juice will trigger the cake to brown, so for those who don’t need that, you possibly can omit the lemon juice from the cake itself and simply put it within the frosting.
• vinegar – Slightly 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 may omit and use additional coconut cream for those who 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 shade.

Easy methods to 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 all the dry elements, and blend rather 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 it is a vegan cake. There’s no egg to assist 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” muffins might 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. Test with a toothpick within the heart to see if it’s completed, 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 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 one more minute, then mix once more for 30 seconds.

Now, open the blender, style the frosting, and alter the flavour. If you need 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 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 a bit of 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 take advantage of thick parchment strips that hold 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 among the frosting on high of this cake and unfold it evenly.

Place the opposite cake on high. If the frosting hasn’t thickened up sufficient to assist the highest cake, you possibly can 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 high, after which put some extra of the frosting layer, reserving among the frosting to frost the sides later. Put the cake pan again within the fridge for two to three hours, or you possibly can put it within the freezer for about 1/2 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 likewise 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 all the sides of the cake, as properly. In case you have any extra of the frosting left, you possibly can high the cake with any fancy designs you want, or put some sliced lemons or lemon zest on high to make it fairly. Let the cake sit within the fridge for one more 1/2 hour for the frosting to set properly, then slice and serve.

For an easier 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.