VEGAN LEMON CAKE

This Vegan Lemon Cake with lemon buttercream frosting is the best lemon cake I have ever eaten. Rub it, maybe it's * the best cake * I've ever had. Each bite is infused with a bright lemon flavor, and so soft and moist you might want to cry for being happy!

Can you see small bright yellow flakes in the cake? It was lemon rind, which added goodness, bright as lemon to both layers of cake AND frozen. Plus, I love how beautiful that is!

LET TALK ABOUT THIS VEGAN CAKE CAKE.
This uses aquafaba instead of eggs, which makes it very moist, and means that unlike when you use ground hemp, there are no chocolate flakes in this cake. Soft, white and moist lemon cake. Don't be afraid of Aquafaba, it's very easy to use. Drain a can of beans, save the liquid, mix a little and continue.

I used two 8-inch round cake pan for this recipe, but you can also make a baking pan by baking it in a 9 x 13. baking pan. If you do, just pay attention when baking. This will take more like 45-50 minutes to do. I also made cupcakes from this recipe, and they took about 25 minutes to complete.

For all the bright lemon flavors, I use lemon zest and lemon extract in the cake layer, and more lemon zest and lemon juice in the frozen layer. YUM!

Ingredients
For Lemon Cake:

• 1 1/4 cup of almond milk
• 1 tablespoon of apple cider vinegar
• 1/2 cup of aquafaba * 1/2 cup measured AFTER whipping, see Note
• 8 tablespoons of vegan butter, softened to room temperature
• 1 1/2 cup sugar
• 2 teaspoons freshly grated lemon zest
• 1 teaspoon of pure lemon extract
• 2 teaspoons of pure vanilla extract
• 2 3/4 cup flour
• 1 tablespoon of baking powder
• 1/2 teaspoon salt

For Frosting:

• 1 cup of vegan butter, softened to room temperature (2 sticks of earth balance or 16 tablespoons)
• 4 cups of powdered sugar
• 2 tablespoons of fresh lemon juice
• 1-2 tablespoons of non-milk milk
• 1 tablespoon of grated lemon zest
• 1 teaspoon of pure vanilla extract

Steps

1. Preheat the oven to 350 degrees F. Marinate two 8-inch baking pan, parallel to the round of parchment (I cut it myself to fit the bottom of the pan, prevent sticking), and lubricate the parchment paper as well. Lightly sprinkle with flour.
2. In a measuring cup, mix almond milk and apple cider vinegar. Let stand a few minutes until it thickens (this is your vegan butter milk).
3. In a medium sized bowl, drain the beans to collect liquid from the can. (Rinse beans and chill for other uses) With a hand mixer, mix at low-medium speed for about 1 minute, until light and foamy. Put aside.
4. In a large bowl, add soft butter, sugar and lemon zest. Toss to join. Beat at medium speed with a handheld mixer until light and fluffy, about 3 minutes. Now add lemon and vanilla extract and shake to combine.
5. At low speed, add a mixture of almond milk and aquafaba and stir. Now add the flour, sprinkle baking powder and salt on the flour and stir low until well blended, about 1-2 minutes, rub the required side with a spatula.
6. Divide the dough evenly in the prepared pan. Bake for 30-35 minutes, until the inserted toothpicks come out clean. Let it cool on a wire rack for 5-10 minutes, then use a knife around the edge to loosen, and carefully turn the cake over to your hand. Remove the parchment paper and place it on a wire rack until it is completely cold.
7. Make a frozen layer: Using a stand mixer or hand-held mixer, shake the vegan butter until light and fluffy, about 2 minutes. Reduce speed, add 2 cups of powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat on low, then switch to medium speed and beat until light and smooth, about 2 minutes. Now add the remaining 2 cups of powdered sugar and stir. If it seems too thick, add a tablespoon of non-milk milk. If the freezing seems too thin, add more powdered sugar until the desired consistency is achieved.
8. Frozen Cake: Place one layer of cake in your cake holder or plate. Frost the top evenly. Place the second layer of cake on top. Top the second layer with more freezing, and freeze the sides too. Decorate as desired and serve!

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