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Vegan Lemon Cream Cake Recipe

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4.4 from 79 reviews

A moist and zesty Vegan Lemon Cream Cake featuring a tender lemon-infused sponge layered with rich, creamy cashew-based lemon frosting. This dairy-free and egg-free cake is perfect for a refreshing dessert, combining bright citrus flavors with a luscious plant-based cream, baked to perfection and chilled for a delightful finish.

  • Total Time: 2 hours 10 minutes
  • Yield: 10 servings

Ingredients

Cake Ingredients

  • 1 3/4 cup all-purpose flour
  • 1 1/2 tablespoons cornstarch (or tapioca starch)
  • 1/3 cup sugar (use 2 tablespoons more for sweeter)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup non-dairy milk
  • 1 1/2 tablespoons non-dairy yogurt (or applesauce)
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar (or white vinegar)
  • 1/4 cup oil
  • 1/2 teaspoon vanilla extract
  • a few drops of almond extract (optional)
  • 1 teaspoon lemon zest

Lemon Frosting Ingredients

  • 1 cup raw cashews (soaked in warm water for at least 15 minutes)
  • 1 cup coconut cream (white part from a can of full-fat coconut milk)
  • 1/4 cup fresh lemon juice
  • 1/3 cup sugar (use 2 tablespoons more for sweeter)
  • 1/8 teaspoon salt
  • 1/8 teaspoon turmeric (for color, optional)
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the Cake: Preheat your oven to 350°F (177°C). In a large bowl, thoroughly mix all the dry ingredients until well combined.
  2. Prepare Batter: Add all the wet ingredients to the dry mixture and stir to form a batter. If the batter seems too thin and runny, incorporate 1 to 2 tablespoons more flour to achieve a pancake-like consistency.
  3. Prepare Pan: Line your baking pans with parchment paper. This batter can be used to bake two 6-inch cakes, one tall 6-inch, or one 8-inch cake.
  4. Bake: Pour the batter evenly into the prepared pans. Bake the two 6-inch cakes for 20 to 22 minutes, or the tall 6-inch or 8-inch cake for 28 to 30 minutes. Check doneness with a toothpick inserted into the center; if it comes out clean, the cake is done. Otherwise, continue baking for another 5 to 10 minutes.
  5. Make Frosting: Drain the soaked cashews and combine them in a blender with the coconut cream, fresh lemon juice, sugar, salt, turmeric, lemon zest, and vanilla extract. Blend for one minute, then let the mixture sit for five minutes to let the cashews absorb moisture. Blend again for 30 seconds, rest for one minute, then blend another 30 seconds. Taste and adjust sweetness or tanginess by adding more sugar or lemon zest, then blend once more and refrigerate to thicken.
  6. Cool Cakes: Remove cakes from the oven and let them cool in their pans for 5 minutes. Transfer them to the refrigerator for 20 minutes to chill completely.
  7. Trim and Assemble: Using a sharp serrated knife, trim the domed tops off the cakes for a flat surface. Line a tall 6-inch or 8-inch cake pan with parchment strips that hang over the edges for easy removal. Place one cake layer into the pan.
  8. Frost First Layer: Take the frosting from the fridge and spread an even layer over the first cake layer. If the frosting is too soft to support the next layer, chill the frosted cake in the freezer for 10 to 15 minutes.
  9. Add Second Layer: Place the second cake on top of the frosting layer, then spread more frosting on top, reserving some for the sides. Return the cake pan to the fridge for 2 to 3 hours or the freezer for about 30 minutes to allow the frosting to set firmly.
  10. Remove from Pan: Once the frosting is set, run the cake pan in a large bowl of hot water briefly to loosen the cake. Use the parchment strips to carefully remove the cake from the pan and peel off the parchment from the cake.
  11. Final Frosting: Place the cake on a cake stand and use the remaining frosting to cover and smooth the edges. If the frosting softens while decorating, chill the cake in the freezer for 10 minutes and then continue frosting.
  12. Decorate and Chill: Add any desired decorations such as sliced lemons, lemon zest, or edible flowers. Refrigerate the completed cake until ready to serve.

Notes

  • The cake batter can be adjusted for thickness by adding extra flour if too thin.
  • Use parchment strips that hang over the edges for easy cake removal and assembly.
  • The lemon flavor will intensify as the frosting sets, so be cautious when initially adding lemon zest.
  • If frosting is too soft while assembling layers, chill the frosted cake briefly to help it firm up.
  • This cake can be made sweeter or more tangy by adjusting sugar or lemon zest in the frosting.
  • To decorate, try edible flowers or fresh lemon slices for an elegant touch.
  • Author: Madelynn
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, Western
  • Diet: Vegan

Find it online: https://allyumcooks.com/vegan-lemon-cream-cake-recipe/