Incredible Vegan Lemon Cake

You'll go crazy for this vegan lemon cake! It’s made with the entire lemon–zest, fruit, and juice–and has that perfect sweet-yet-tart zingy flavor.

– Vegan butter – Vegan sour cream – Oat milk – All-purpose flour, – Baking soda – Baking powder – Fine sea salt – Lemons – Organic cane sugar – Aquafaba – Neutral-flavored oil – Pure vanilla extract – Fresh berries or candied lemons – Vegan cream cheese

Ingredients

STEP 1

In a medium or large bowl, whisk together the flour, salt, baking powder, and baking soda.

STEP 2

Zest the 3 lemons using a microplane. Now use a knife to remove the lemon peels and white pith.  Remove the lemon segments out of the white membranes. Mince the lemon pieces and pick out the seeds.

STEP 3

Add the sugar and lemon zest to a large bowl. Use your hands to massage the zest into the sugar until well incorporated and soft. Set aside.

STEP 4

In a small bowl, add the aquafaba. Whip on medium speed until foamy throughout.

STEP 5

Add the softened vegan butter and oil to the lemon zest-sugar bowl. Beat until starting to get fluffy and glossy, about 1 minute.

STEP 7

To the butter mixture, add the whipped aquafaba, vegan sour cream, milk, and vanilla. Mix on low until just combined. Finally add the lemon pieces and juice.

STEP 7

Mix again until the mixture is well blended. Add in half of the dry ingredients. Mix on low until just combined. Use a silicone spatula to fold in the rest of the dry ingredients, taking care to not over-mix. The batter should be fluffy and thick but airy.

STEP 7

Divide the cake batter between two (8-inch) round cake pans that have been lined and greased. Bake in the oven at 350ºF/175ºC for 30 minutes. Allow cakes to fully cool on a wire rack. Refrigerate to make it easier to frost. Once fully cooled, frost the cakes with the Lemon Cream Cheese Frosting.

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