Vegan Lemon Cake

Vegan Lemon Cake with lemon-buttercream frosting has turned out to be an amazing plant-based dessert. It’s a classic lemon fragrance that attracts people towards it. This lemon-flavored cake features a fully risen cake without using eggs & dairy, and is a delicious, plant-based, silky & velvety butter cream frosting. Vegan Lemon Cake with the lemon-buttercream frosting(vegan version) will be an amazing treat for the people who are restricted from eating dairy & meat.

STATISTICAL OVERVIEW:

• Diet: Vegan
• Course: Dessert
• Cuisine: American/Western
• Time for prep: Twenty(20) mins
• Cooking time: ~35 minutes
• Working time(total): Sixty mins
• Size/serve: One slice
• Servings(total): Twelve(12) slices
• Mode of cooking: (Oven-based) baking
• Level of difficulty: Moderate

TOOLS:

• A whisk
• Grater(fine)/zester
• An oven
• Cups & spoons(measuring)
• Rack(to cool)
• 2 Bowls for mixing(a big & a normal-sized)
• Paper(parchment)
• An electric mixer(hand/stand)
• Round -shape cake pans(9 by 13 inch/2 by 8 inch)
• A spatula(rubber)

INGREDIENTS:

VEGAN LEMON CAKE:

• 1 teaspoon of soda(baking)
• 310 grams of flour(all-purpose), 2.5 cups
• Zest of lemon, two tbsp.
• 1.5 cups of sugar(granulated), 300 grams
• Vinegar(white/apple cider), one tbsp.
• Essence of vanilla, two tsp.
• 0.5 teaspoon of salt
• Juice of lemon(fresh), 1/4th cup/sixty mililiter
• 360 ml of milk(plant-based), 1.5 cups
• Vegetable/neutral oil, half cup(120 ml)

BUTTERCREAM FROSTING(VEGAN):

• Salt, a bit
• 115 grams of vegan butter, half a cup
• Vegan milk, two tsp.
• ~420 grams of sugar(powdered), 3.5 cups
• A teaspoon of vanilla essence
• 3 tablespoons of juice(lemon)
• Zest of lemon, one tsp.

INSTRUCTIONS:

1. Operate the empty oven at 175 degrees C before starting your work.
2. Apply a thin layer of oil to pans of cake(eight inches) & cover the base with paper(parchment).
3. Include the soda(baking), flour, salt, & sugar in a bowl(big) & combine them well.
4. Combine the juice & zest of lemon, milk(plant-based), oil, vinegar, & essence of vanilla.
5. Now combine the wet & dry items, but never overmix.
6. Then, transfer the batter to both pans(in equal amounts).
7. Shift the pans to the oven to bake for approximately thirty-five mins.
8. Check by inserting the knife/stick, if it comes out without any cake traces, your cake has baked.
9. Shift the pans out of the oven(with the help of kitchen gloves) to the shelf in the kitchen.
10. After approximately ten mins, demold the cakes & shift them on the rack(wire).

BUTTERCREAM FROSTING(LEMON):

1. Use the electric mixer(hand/stand) to beat the butter(vegan) for ~2 minutes.
2. Then include the powdered sugar(sifted) in portions to the creamy butter.
3. When you have done mixing the whole sugar, go for the addition of salt, juice & zest(lemon), & vanilla essence.
4. Beat well using the same mixer till all items are fully incorporated.
5. If you see that the frosting is too thick, adjust the consistency by adding milk(one tbsp. at a time).

ASSEMBLING:

1. Till you were making the frosting, both cakes had cooled down properly.
2. Place one cake on the plate(serving) & cover its surface with the buttercream.
3. Then place another cake over the frosting.
4. Now cover all the sides & surface of the cake with frosting(lemon-buttercream).
5. Make the surface & sides smooth using a spatula.
6. Arrange the lemon slices(thin)/ curls of lemon zest to garnish the cake.
7. Your Vegan Lemon Cake is ready to serve!

TIPS:

• We always advise you to avoid the bottled(preserved) juice of lemon. It doesn’t have that good flavor. Always go for the fresh juice & zest of lemons.
• Always mix the cake only as required, gently in a single direction. Overmixing will not be good for the cake.
• Always remember to use all items at the normal surrounding temperature to have the best results.
• It is very necessary to bring the cake to the normal temperature of the surroundings before starting to frost it.
• To get a stronger lemon flavor, use its essence about a quarter tsp.

STORAGE DETAILS:

REFRIGERATION:

• Pack the leftover cake in a box(sealed). Keep it chill in the refrigerator while enjoying it within six days.

FREEZING:

• You can freeze the unfrosted cake as well as the frosted cake slices. Pack them individually using the plastic wrap. Shift all of them into a container(freezer-safe). Enjoy the frozen cake whenever you want to eat/serve it within sixty days.

FAQs:

Is there any replacement for the vinegar?

• Yes, you may use lemon juice to replace the vinegar.

May I use the coconut oil?

• Of course! coconut oil is also a vegan oil, but it solidifies, so be careful to use it with all the items at a normal temperature.

Can we make cupcakes from the same batter?

• Yes! Fill the cups of a muffin tray(three-fourths) & set the time for approximately twenty mins at the same temperature.

NUTRITIONAL FACTS/SERVING:

Size/serve: 1 slice
Calories: ~360 kilocalories
Carbs(total): Fifty-two grams
Fiber: 1 g
Net carbohydrates: Fifty-one grams
Proteins: 2 grams
Fats: Fifteen grams
Sodium: 180 mg
Sugar: Thirty-eight grams