Introduction: Embark on a culinary journey with our Vegan Lemon Cake, a delicately crafted masterpiece that harmonizes the zesty allure of lemons with the velvety embrace of vegan perfection. This cake is a testament to the art of plant-based baking, promising moist, fluffy layers adorned with a luscious Lemon Buttercream Frosting. Join us in uncovering the secrets to creating this divine dessert that transcends the ordinary.
Ingredients Unveiled: For the Vegan Lemon Cake:
All-Purpose Flour (2 2/3 cups, 330g): The foundation of the cake, carefully measured for a perfect balance.
White Granulated Sugar (1 1/2 cups, 300g): Sweetness that complements the tartness of lemons, ensuring a delightful taste.
Baking Soda (1 1/2 tsp): The leavening agent that adds lightness to the layers.
Soy Milk (1 1/2 cups, 360ml): A non-dairy marvel, contributing to the cake’s moist texture.
Canola Oil (1/2 cup, 120ml): The liquid gold that enhances the richness of the cake.
Distilled White Vinegar (1 Tbsp) or Apple Cider Vinegar: An essential element for creating a tender crumb.
Lemon Extract (3 tsp): Elevating the lemony essence to the forefront.
Lemon Zest (2 Tbsp): Infusing the cake with bright citrus notes.
For the Lemon Buttercream Frosting:
Powdered Sugar (4 1/2 cups, 540g): The sweet embrace that crowns the cake with decadence.
Vegan Butter (1/2 cup, 112g): A plant-based marvel that forms the base of our velvety frosting.
Lemon Extract (2 tsp): Intensifying the citrus allure.
Lemon Juice (3 1/2 Tbsp): The liquid magic that transforms the frosting into a symphony of flavors.
Symphony of Preparation:
Baking Crescendo: Preheat the oven to 350°F (180°C) and prepare the cake pans. Sift together flour, sugar, baking soda, and salt. Blend in soy milk, oil, vinegar, vanilla, lemon extract, and lemon zest. Mix until a harmonious batter forms. Divide into pans and bake for 30 minutes.
Frosting Ballet: Whip up the Lemon Buttercream Frosting by combining powdered sugar, vegan butter, lemon extract, and lemon juice. Achieve a thick and smooth texture for the grand finale.
Culinary Orchestration: Frost the cooled cakes, allowing the Lemon Buttercream to cascade elegantly. Garnish with a sprinkle of fresh lemon zest for a visual crescendo.
Culinary Symphony Insights:
Lemon Zest Brilliance: Grate the lemons carefully to capture only the vibrant outer layer, avoiding the bitter white pith.
Frosting Flexibility: Adjust the amount of lemon juice based on the consistency of the vegan butter used. Aim for a perfect balance of firmness and spreadability.
Nutritional Crescendo: Plant-Based Elegance: With the richness of almond flour and the subtlety of soy milk, this Vegan Lemon Cake is a nutritional masterpiece.
Conclusion: The Vegan Lemon Cake presented here is not just a dessert; it is a culinary symphony that dances on your taste buds. From the first bite to the last, each layer encapsulates the essence of lemony perfection. Share this creation with loved ones, and revel in the art of plant-based baking. The Vegan Lemon Cake stands as a testament to the boundless possibilities of cruelty-free confectionery, inviting you to savor every moment of its citrus-infused elegance.
Vegan Lemon Cake
This vegan lemon cake with velvety lemon buttercream frosting is moist and fluffy and will make all your lemon cake dreams come true!
Prep Time20minutes mins
Cook Time30minutes mins
Total Time50minutes mins
Course: Cakes, Dessert
Cuisine: American, Vegan
Diet: Vegan
Servings: 12
Calories: 512kcal
INGREDIENTS:
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