Vegan Lemon Cake With Lemon Cream Cheese Frosting
A delightful vegan cake with a bright lemon flavor and rich lemon cream cheese frosting, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 1/3 cup vegetable oil
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup vegan cream cheese
- 1/4 cup powdered sugar
- 1/4 cup lemon juice (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Whisk the wet ingredients: In another bowl, combine the almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract. Whisk until smooth.
- Combine wet and dry: Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; some lumps are okay.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
- Cool the cakes for about 10 minutes in the pans, then transfer to wire racks to cool completely.
- Prepare the frosting: In a mixing bowl, beat together the vegan cream cheese and powdered sugar until smooth. Gradually add the lemon juice, mixing until fully combined and creamy.
- Frost the cake: Once the cakes are completely cooled, spread frosting between the layers and on top of the cake.
Notes
For an extra touch, garnish with more lemon zest or fresh fruit before serving.