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

That is a completely delicious, moist and citrusy vegan lemon cake. Numerous the lemon flavor comes from this amazing, velvety lemon cream that you just spread between the layers and everywhere in the cake.

You guys know that I don’t really like overly sugary cakes or overly sugary frosting. So For this lemon cake, the frosting relies on my no-cook lemon pudding. It uses 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 flavor. This mousse like lemon cream frosting takes this cake to heavenly moist zesty state!

We make this easy lemon cake batter that has mild lemon flavor. Then layer it with the exquisitely lemony cream, to make this perfectly zesty Spring cake! This may easily be a birthday or event cake. Decorate with fresh lemon and zest or edible flowers!

You may bake one cake or two cakes. If you happen to make one cake, just slice it in half, then assemble the cake with the lemon frosting and let it set. Then, you only even out the perimeters of the frosting and top it nevertheless 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 in the event you’d like less browning, omit the juice and add more zest.

The lemon cake itself is moist and fluffy, and I even offer a gluten-free option, in case you wish it. It’s a quite simple batter that’s easy to make.

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

If you happen to let the lemon cream chill for a bit, it starts thickens to a frosting consistency and you should utilize it like one! You can too just pour the cream over the cake in a cake pan, let it chill to set for a quicker cake.

Why You’ll Love this Vegan Lemon Cake

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

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Vegan Lemon Cream Cake

That is a completely delicious, moist and citrusy vegan lemon cake. Numerous the lemon flavor comes from this amazing, velvety lemon cream that you just spread between the layers and everywhere in the cake.

Prep Time30 minutes mins

Cook Time20 minutes mins

Cooling/Chilling Time1 hour hr 20 minutes mins

Total Time2 hours hrs 10 minutes mins

Course: cake, Dessert

Cuisine: Vegan

Keyword: lemon layer cake, lemon mousse cake, vegan lemon cake

Servings: 10

Calories: 394kcal

Creator: Vegan Richa

Ingredients

Dry Ingredients

• 1 ¾ cup (218.75 g) all-purpose flour
• 1 ½ tablespoons cornstarch or tapioca starch
• ⅓ cup (66.67 g) sugar use 2 tablespoon more for sweeter
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup (236.59 ml) non-dairy milk
• 1 ½ tablespoons non-dairy yogurt or applesauce
• 1 tablespoons lemon juice or use 1 tablespoon more non-dairy milk. Lemon juice will cause the perimeters of the cake to brown, so this is absolutely a selection about looks.
• 1 teaspoon apple cider vinegar or white vinegar
• ¼ cup (59.15 ml) oil
• ½ teaspoon vanilla extract
• a number of drops of almond extract , optional
• 1 teaspoon lemon zest

For the Frosting

• 1 cup (129 g) raw cashews soaked in warm water for no less than quarter-hour
• 1 cup (236.59 ml) coconut cream ( white part from a can of full-fat coconut milk.)
• ¼ cup fresh lemon juice
• ⅓ cup sugar use 2 tablespoons more for sweeter
• ⅛ teaspoon salt
• ⅛ teaspoon turmeric for color, optional
• 1 tablespoon lemon zest
• ½ teaspoon vanilla extract

Instructions

First, make the cake.

• Preheat the oven to 350° F (177° C).

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

• Then, add the wet ingredients and blend to make a batter. If the batter is just too thin and flowy, add one other 1 to 2 tablespoons of flour and blend in to make pancake like batter

• Once the batter is mixed and prepared, line your baking pans. This batter will make 2 6” or one tall 6″ or 8” cake.

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

Meanwhile, make the lemon frosting.

• Drain your soaked cashews and add to the blender together with the remainder of the frosting ingredients, and mix for a minute. Let the mixture sit for five minutes for the cashews to soak up some more of the moisture, then mix again for 30 seconds. Let it sit for an additional minute, then mix again for 30 seconds. Now, open the blender, taste the frosting, and adjust the flavour. For sweeter, add one other 1 or 2 tablespoons of sugar, and in the event you want more tang, add some more lemon zest. The lemon will get stronger because it sits, so you do not need it to be extra lemony at this point. Then, mix again, and move it to the fridge in order that it starts to thicken up

Cool and frost the cakes.

• Meanwhile, remove the cakes from the oven and allow them to cool within the pan for five minutes, then remove from the pan and move them to the fridge to chill down for 20 minutes.

• Remove the cooled cakes from the fridge, and a pointy, serrated knife to chop the domes off of the cakes. Then line a tall 6” or 8” cake pan with parchment paper, then place certainly one of the cakes into the pan. (I take advantage of thick parchment strips that hang over the sting to simply remove the cake later). See Notes for easier alternate cake assembly.

• Take your frosting out of the fridge, and scoop or pour among the frosting on top of this cake and spread it evenly.

• Place the opposite cake on top. If the frosting hasn’t thickened up enough to support the highest cake, you’ll be able to keep the underside cake with frosting on it within the freezer for 10 to quarter-hour before using, then put the second cake layer on top, after which put some more of the frosting layer, reserving among the frosting to frost the perimeters later. Put the cake pan back within the fridge for two to three hours, or within the freezer for about ½ hour, in order that the frosting sets really nicely.

• Once the perimeters of the frosting are pretty set, remove the pan from the fridge or freezer. Add some hot water to a big bowl, and put the cake pan in it in order that the cake will release easily from the pan, then use your parchment to remove the cake from the cake pan, and in addition peel off the parchment from the cake.

• Place the cake 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 back within the freezer for 10 minutes, after which proceed to frost it. Frost all of the edges of the cake. If you have got any more of the frosting left, you’ll be able to top the cake with any fancy designs you want, or put some sliced lemons or lemon zest or edible flowers on top to make it pretty. Refrigerate until able to serve

Video

Notes

Storage: keep refrigerated for upto 4 days. Freeze slices for months. 
Alternate assembly: 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 for the frosting to set, then slice and serve. 
Use lemon cream as frosting; If you happen to let the lemon cream chill for a bit, it starts thickens to a frosting consistency and you should utilize it like one!
This cake is soy-free so long as you employ soy-free non-dairy milk and use non-dairy yogurt or the applesauce option.
To make this lemon cake nut-free, you should utilize one other cup of coconut cream as a substitute of the cashews within the frosting layer and omit the almond extract. Also make certain that your non-dairy milk and yogurt are nut-free.
To make this gluten-free, use ¾ cup almond flour, ¾ cup oat flour, and ½ cup potato starch. Mix well, pressing to interrupt up any almond flour lumps, and use 1 ¾ cup of this mixture as a substitute of the all-purpose flour. You may have to add more of the gluten-free flour mix to the batter, use ¾ cup non dairy milk and ¼ cup club soda.
Use leftover coconut milk in my curries or Dals. Make this  lentil coconut curry. 
 
 
 

Nutrition

Nutrition Facts

Vegan Lemon Cream Cake

Amount Per Serving

Calories 394
Calories from Fat 153

% Each day Value*

Fat 17g26%

Saturated Fat 6g38%

Polyunsaturated Fat 0.2g

Sodium 223mg10%

Potassium 200mg6%

Carbohydrates 57g19%

Fiber 2g8%

Sugar 34g38%

Protein 5g10%

Vitamin A 1IU0%

Vitamin C 4mg5%

Calcium 78mg8%

Iron 2mg11%

* Percent Each day Values are based on a 2000 calorie weight loss program.

Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha

Ingredients and Substitutions

• flour – You should utilize all-purpose flour or my gluten-free flour mix. To make the gluten-free flour, mix ¾ cup almond flour, ¾ cup oat flour, and ½ cup potato starch. Mix well, pressing to interrupt up any almond flour lumps, and use 1 ¾ cup of this mixture as a substitute of the all-purpose flour. Replace ¼ cup of non dairy milk with club soda.
• sugar – While this has lots less sugar than a standard lemon cake, you do still need slightly bit to sweeten the cake and frosting.
• cornstarch, baking powder, baking soda, and salt – These help condition the cake batter. Salt also brings out the lemon flavor within the cake and the frosting.
• non-dairy yogurt – For moisture. You should utilize applesauce as a substitute, in the event you prefer. Ensure that your yogurt is nut- and/or soy-free, if needed.
• lemon juice – You’ll use slightly lemon juice within the cake batter and lots within the frosting! Lemon juice will cause the cake to brown, so in the event you don’t want that, you’ll be able to omit the lemon juice from the cake itself and just put it within the frosting.
• vinegar – Somewhat apple cider or white vinegar add acidity to the cake to assist it rise.
• oil – For moisture.
• lemon zest – Adds lemony flavor to the cake and frosting.
• vanilla – Adds flavor to each the cake batter and the frosting.
• almond extract – Adds flavor to the cake. Omit for nut-free.

• raw cashews – Soaked, raw cashews are half of the bottom for the frosting. You may omit and use extra coconut cream in the event you need a nut-free option.
• coconut cream – That is the white part that separates out of a can of coconut milk if you chill the can.
• turmeric – For color.

Find out how 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 the entire dry ingredients, and blend very well. 

Then, add the wet ingredients and blend to make a batter. If the batter is just too thin and flowy, add one other 1 to 2 tablespoons of flour and blend in. You don’t want the batter to be too thin, because it is a vegan cake. There’s no egg to support the additional moisture within the batter, so you wish to keep it barely thicker than regular cake batter, or somewhat like a pancake batter. 

Once the batter is mixed and prepared, line your baking pans. This batter will make 2 6” or one tall 6″ or 8” cake. The 8” cakes shall be thinner, but they’ll still work.

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

Meanwhile, make the lemon frosting.

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

Now, open the blender, taste the frosting, and adjust the flavour. If you happen to want it sweeter, add one other 1 or 2 tablespoons of sugar, and in the event you want more tang, add some more lemon zest. The lemon will keep getting stronger because it sits, so that you don’t want it to be extra lemony at this point. Then, mix again, and move it to the fridge in order that it starts to establish slightly bit.

Cool and frost the cakes.

Meanwhile, remove the cakes from the oven and allow them to cool within the pan for five minutes, then remove from the pan and move them to the fridge to chill down for 15 to twenty more minutes.

Remove the cooled cakes from the fridge, and a pointy, serrated knife to chop the domes off of the cakes. Then line a tall 6” or 8” cake pan with parchment paper, (I take advantage of thick parchment strips that hang over the sting to simply remove the cake later) then place certainly one of the cakes into the pan. 

Take your frosting out of the fridge, and scoop or pour among the frosting on top of this cake and spread it evenly.

Place the opposite cake on top. If the frosting hasn’t thickened up enough to support the highest cake, you’ll be able to keep the underside cake with frosting on it within the freezer for 10 to quarter-hour before using, because if it’s too thin, then the highest cake will just sink in. The frosting must have a mousse-like texture. So put the second cake layer on top, after which put some more of the frosting layer, reserving among the frosting to frost the perimeters later. Put the cake pan back 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 sets really nicely.

Once the perimeters of the frosting are pretty set, remove the pan from the fridge or freezer. Add some hot water to a big bowl, and put the cake pan in it in order that the cake will release easily from the pan, then use your parchment to remove 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 back within the freezer for 10 minutes, after which proceed to frost it.

Frost all of the edges of the cake, as well. If you have got any more of the frosting left, you’ll be able to top the cake with any fancy designs you want, or put some sliced lemons or lemon zest on top to make it pretty. Let the cake sit within the fridge for an additional ½ hour for the frosting to set nicely, 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.