Fluffy Vegan Lemon Cake Recipe
Ingredients
for the icing
- 1 Recipe Buttercream
- 4 Tbs Lemon Juice
- 2 Tbs Zest
For the Cake Batter:
- 8 Tbs Vegan Butter 113g
- 8 Tbs Coconut Oil 113g
- 1¾ cups Granulated Sugar 350g
- ½ cup Plant milk 118ml
- ½ cup Lemon Juice 118ml
- 2 teaspoons Lemon Zest
- 1 teaspoon Lemon Extract 5ml
- 6 Tbs All Purpose Flour 48g
- 3 cups Cake Flour 360g
- 4 teaspoons Baking Powder
- ½ teaspoon Salt
- 2 Tbs Cornstarch 16g
- ¾ cup Aquafaba 177ml
Instructions
- Grease & parchment line your cake pans *see notes for success for pan sizes
- Preheat the oven to 350°F
- Prepare your favorite buttercream recipe as per the instructions & add the zest along with the juice at the last stage of mixing. Whip to smooth
- Prepare the cake batter~ Note: All of your ingredients should be at room temperature before mixing Cream the vegan butter with the coconut oil & sugar on high speed until light and fluffy approx 5 minutes
- Combine the plant milk with the lemon juice, extract & zest & then in a separate bowl combine the cornstarch with the aquafaba.
- Add the cornstarch/aquafaba mixture to the creamed butter mixture on low speed & once it is incorporated whip on high speed to emulsify. *the mixture will look severely curdled but will come together to a smooth silky batter by whipping on high speed. Be patient!
- Meanwhile sift together both flours, the baking powder & salt and then add about 1/3 of the dry ingredients to the mixer bowl while mixing on low-medium speed.
- Now add half of the milk/lemon mixture & mix just until incorporated
- Add another 1/3 of the dry ingredients mixing just until incorporated lightly then add the last of the liquid & then the last of the dry
- Whip on high for 10 seconds to develop the batter
- Pour the batter into your prepared pans & bake in the preheated 350° oven for 25-35 minutes or when a toothpick inserted into the center comes out clean. *for larger sized pans I like to turn the oven temperature down to 325℉ midway through baking to ensure it does not over brown on the top & edges
- Cool in the pan then flip out onto your serving platter then iice with buttercream, or build a layer cake as you desire!
Video
Notes
Be sure to read all the notes for success above the recipe
Storage Lemon cake with lemon buttercream icing can stay at room temperature for up to 3 days. For longer storage wrap loosely and keep refrigerated for up to 1 week.
Tried this recipe?Let us know how it was!