Vegan Lemon Cake

Ingredients

• 2 2/3 cups All Purpose Flour ((330g))
• 1 1/2 cups White Granulated Sugar ((300g))
• 1 1/2 tsp Baking Soda
• 3/4 tsp Salt
• 1 1/2 cups Soy Milk ((360ml) or other non-dairy milk)
• 1/2 cup Canola Oil ((120ml) or Vegetable Oil)
• 1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)
• 1 tsp Vanilla Extract
• 3 tsp Lemon Extract
• 2 Tbsp Lemon Zest
• 4 1/2 cups Powdered Sugar ((540g))
• 1/2 cup Vegan Butter ((112g))
• 2 tsp Lemon Extract
• 3 1/2 Tbsp Lemon Juice
• Lemon Zest

Instructions

1. 1

   Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.

2. 2

   Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don't overmix, tiny lumps are okay.

3. 3

   Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

4. 4

   Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.

5. 5

   Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.

6. 6

   Frost the cooled cakes and decorate with lemon zest.