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Vegan Lemon Cake (soy-free, nut-free, gluten-free choices)

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Vegan Lemon Cake (soy-free, nut-free, gluten-free choices)

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That is a fully scrumptious, moist and citrusy vegan lemon cake. A whole lot of the lemon taste comes from this wonderful, velvety lemon cream that you simply unfold between the layers and all around the cake.

close-up of vegan lemon cake on the serving tray after frosting and topping with lemon slices
Desk of Contents

You guys know that I don’t actually like overly sugary desserts or overly sugary frosting. So For this lemon cake, the frosting is predicated on my no-cook lemon pudding. It makes use of cashews and coconut cream after which only a little bit of sugar for the sweetness and a great deal of lemon to present it that zingy taste. This mousse like lemon cream frosting takes this cake to heavenly moist zesty state!

We make this easy lemon cake batter that has gentle lemon taste. Then layer it with the exquisitely lemony cream, to make this completely zesty Spring cake! This could simply be a birthday or occasion cake. Adorn with contemporary lemon and zest or edible flowers!

vegan lemon cake on the cake stand next to slices of the cake

You may bake one cake or two desserts. If you happen to make one cake, simply slice it in half, then assemble the cake with the lemon frosting and let it set. Then, you simply even out the perimeters of the frosting and prime it nevertheless you want, after which your cake is able to serve. The lemon juice within the cake can are likely to brown the cake edges , so for those who’d like much less browning, omit the juice and add extra zest.

The lemon cake itself is moist and fluffy, and I even provide a gluten-free choice, in case you want it. It’s a quite simple batter that’s simple to make.

removing a slice of vegan lemon cake from the cake stand

The cake batter comes collectively in a single bowl, and also you make the lemony cream within the blender, so there’s not a ton of cleanup.

vegan lemon cake on the cake stand next to slices of the cake

Why You’ll Love this Vegan Lemon Cake

  • moist, fluffy cake with beautiful lemon taste
  • fluffy, lemony mouse-like frosting
  • 1 bowl batter
  • you make the frosting within the blender!
  • simply made nut-free, soy-free, or gluten-free
slice of lemon cake with bites taken out

Extra Scrumptious Lemon Desserts

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Vegan Lemon Cream Cake

That is a fully scrumptious, moist and citrusy vegan lemon cake. A whole lot of the lemon taste comes from this wonderful, velvety lemon cream that you simply unfold between the layers and all around the cake.

Prep Time30 minutes

Prepare dinner Time20 minutes

Cooling/Chilling Time1 hour 20 minutes

Whole Time2 hours 10 minutes

Course: cake, Dessert

Delicacies: Vegan

Key phrase: lemon layer cake, lemon mousse cake, vegan lemon cake

Servings: 10

Energy: 394kcal

Creator: Vegan Richa

Substances

Dry Substances

  • 1 ¾ cup (218.75 g) all-purpose flour
  • 1 ½ tablespoons cornstarch or tapioca starch
  • cup (66.67 g) sugar use 2 tablespoon extra for sweeter
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Moist Substances

  • 1 cup (236.59 ml) non-dairy milk
  • 1 ½ tablespoons non-dairy yogurt or applesauce
  • 1 tablespoons lemon juice or use 1 tablespoon extra non-dairy milk. Lemon juice will trigger the perimeters of the cake to brown, so that is actually a selection about seems.
  • 1 teaspoon apple cider vinegar or white vinegar
  • ¼ cup (59.15 ml) oil
  • ½ teaspoon vanilla extract
  • just a few drops of almond extract , non-obligatory
  • 1 teaspoon lemon zest

For the Frosting

  • 1 cup (129 g) uncooked cashews soaked in heat water for not less than quarter-hour
  • 1 cup (236.59 ml) coconut cream ( white half from a can of full-fat coconut milk.)
  • ¼ cup contemporary lemon juice
  • cup sugar use 2 tablespoons extra for sweeter
  • teaspoon salt
  • teaspoon turmeric for colour, non-obligatory
  • 1 tablespoon lemon zest
  • ½ teaspoon vanilla extract

Directions

First, make the cake.

  • Preheat the oven to 350° F (177° C).

  • In a bowl, add the entire dry substances, and blend very well.

  • Then, add the moist substances and blend to make a batter. If the batter is simply too skinny and flowy, add one other 1 to 2 tablespoons of flour and blend in to make pancake like batter

  • As soon as the batter is combined and prepared, line your baking pans. This batter will make 2 6” or one tall 6″ or 8” cake.

  • Pour the batter into the lined baking pan(s), after which bake. The 2 6” desserts will bake in about 20 to 22 minutes. The tall 6″ or 8″ will bake in about 28 to half-hour. Verify with a toothpick within the heart to see if it is carried out, in any other case proceed to bake for an additional 5 to 10 minutes.

In the meantime, make the lemon frosting.

  • Drain your soaked cashews and add to the blender together with the remainder of the frosting substances, and mix for a minute. Let the combination sit for five minutes for the cashews to soak up some extra of the moisture, then mix once more for 30 seconds. Let it sit for an additional minute, then mix once more for 30 seconds. Now, open the blender, style the frosting, and regulate the flavour. For sweeter, add one other 1 or 2 tablespoons of sugar, and if you need extra tang, add some extra lemon zest. The lemon will get stronger because it sits, so you don’t need it to be additional lemony at this level. Then, mix once more, and transfer it to the fridge in order that it begins to thicken up

Cool and frost the desserts.

  • In the meantime, take away the desserts from the oven and allow them to cool within the pan for five minutes, then take away from the pan and transfer them to the fridge to chill down for 20 minutes.

  • Take away the cooled desserts from the fridge, and a pointy, serrated knife to chop the domes off of the desserts. Then line a tall 6” or 8” cake pan with parchment paper, then place one of many desserts into the pan. (I take advantage of thick parchment strips that cling over the sting to simply take away the cake later). See Notes for simpler alternate cake meeting.

  • Take your frosting out of the fridge, and scoop or pour a few of the frosting on prime of this cake and unfold it evenly.

  • Place the opposite cake on prime. If the frosting hasn’t thickened up sufficient to assist the highest cake, you may hold the underside cake with frosting on it within the freezer for 10 to fifteen minutes earlier than utilizing, then put the second cake layer on prime, after which put some extra of the frosting layer, reserving a few of the frosting to frost the perimeters later. Put the cake pan again within the fridge for two to three hours, or within the freezer for about ½ hour, in order that the frosting units actually properly.

  • As soon as the perimeters of the frosting are fairly set, take away the pan from the fridge or freezer. Add some sizzling water to a big bowl, and put the cake pan in it in order that the cake will launch simply from the pan, then use your parchment to take away the cake from the cake pan, and in addition peel off the parchment from the cake.

  • Place the cake in your cake stand, and use the remainder of the frosting to frost the perimeters. If the frosting is melting an excessive amount of on the perimeters, put the cake again within the freezer for 10 minutes, after which proceed to frost it. Frost the entire sides of the cake. You probably have any extra of the frosting left, you may prime the cake with any fancy designs you want, or put some sliced lemons or lemon zest or edible flowers on prime to make it fairly. Refrigerate till able to serve

Video

Notes

Storage: hold refrigerated for upto 4 days. Freeze slices for months. 
Alternate meeting: bake the batter in an 8 or 9 inch cake pan. Let the cake cool for half an hour then pour all of the frosting on the cake within the pan. Refrigerate for an hour for the frosting to set, then slice and serve. 
This cake is soy-free so long as you employ soy-free non-dairy milk and use non-dairy yogurt or the applesauce choice.
To make this lemon cake nut-free, you should utilize one other cup of coconut cream as an alternative of the cashews within the frosting layer and omit the almond extract. Additionally make it possible for your non-dairy milk and yogurt are nut-free.
To make this gluten-free, use ¾ cup almond flour, ¾ cup oat flour, and ½ cup potato starch. Combine nicely, urgent to interrupt up any almond flour lumps, and use 1 ¾ cup of this combination as an alternative of the all-purpose flour. You may want so as to add extra of the gluten-free flour combine to the batter, use ¾ cup non dairy milk and ¼ cup membership soda 

Vitamin

Vitamin Information

Vegan Lemon Cream Cake

Quantity Per Serving

Energy 394
Energy from Fats 153

% Every day Worth*

Fats 17g26%

Saturated Fats 6g38%

Polyunsaturated Fats 0.2g

Sodium 223mg10%

Potassium 200mg6%

Carbohydrates 57g19%

Fiber 2g8%

Sugar 34g38%

Protein 5g10%

Vitamin A 1IU0%

Vitamin C 4mg5%

Calcium 78mg8%

Iron 2mg11%

* % Every day Values are based mostly on a 2000 calorie weight loss plan.

Did you make this recipe?Please do depart a remark and score beneath.. Tag me on Instagram @veganricha
vegan lemon cake ingredients in bowls on the kitchen counter

Substances and Substitutions

  • flour – You need to use all-purpose flour or my gluten-free flour combine. To make the gluten-free flour, mix ¾ cup almond flour, ¾ cup oat flour, and ½ cup potato starch. Combine nicely, urgent to interrupt up any almond flour lumps, and use 1 ¾ cup of this combination as an alternative of the all-purpose flour. Substitute ¼ cup of non dairy milk with membership soda.
  • sugar – Whereas this has rather a lot much less sugar than a traditional lemon cake, you do nonetheless want just a little bit to sweeten the cake and frosting.
  • cornstarch, baking powder, baking soda, and salt – These assist situation the cake batter. Salt additionally brings out the lemon taste within the cake and the frosting.
  • non-dairy yogurt – For moisture. You need to use applesauce as an alternative, for those who choose. Make certain your yogurt is nut- and/or soy-free, if wanted.
  • lemon juice – You’ll use just a little lemon juice within the cake batter and rather a lot within the frosting! Lemon juice will trigger the cake to brown, so for those who don’t need that, you may omit the lemon juice from the cake itself and simply put it within the frosting.
  • vinegar – A bit of apple cider or white vinegar add acidity to the cake to assist it rise.
  • oil – For moisture.
  • lemon zest – Provides lemony taste to the cake and frosting.
  • vanilla – Provides taste to each the cake batter and the frosting.
  • almond extract – Provides taste to the cake. Omit for nut-free.
frosting ingredients in bowls on the kitchen counter
  • uncooked cashews – Soaked, uncooked cashews are half of the bottom for the frosting. You may omit and use additional coconut cream for those who want a nut-free choice.
  • coconut cream – That is the white half that separates out of a can of coconut milk whenever you chill the can.
  • turmeric – For colour.
  • If you happen to don’t need your lemon cake to brown whereas baking, omit the lemon juice and use additional non-dairy milk as an alternative.
  • The cake batter ought to have the consistency of pancake batter. It ought to be pourable however not too skinny.
  • Mix the frosting a number of instances, letting the combination sit in between mixing, to get the smoothest outcomes.
  • Make certain the desserts are cooled fully earlier than frosting.
  • Make certain the frosting has achieved a mousse-like texture earlier than utilizing. As soon as it units up, it’ll preserve that texture.

💡 Ideas

juicing the lemon after zesting in

The right way to Make Lemon Layer Cake

First, make the cake. Preheat the oven to 350° F (177° C). Line the cake pan or pans with parchment.

In a bowl, add the entire dry substances, and blend very well. 

adding dry ingredients to the mixing bowl

Then, add the moist substances and blend to make a batter. If the batter is simply too skinny and flowy, add one other 1 to 2 tablespoons of flour and blend in. You don’t need the batter to be too skinny, as a result of this can be a vegan cake. There’s no egg to assist the additional moisture within the batter, so that you wish to hold it barely thicker than common cake batter, or considerably like a pancake batter. 

adding wet ingredients to the dry
cake batter in the bowl, after mixing

As soon as the batter is combined and prepared, line your baking pans. This batter will make 2 6” or one tall 6″ or 8” cake. The 8” desserts shall be thinner, however they’ll nonetheless work.

Pour the batter into the lined baking pan(s), after which bake. The 2 6” desserts will bake in about 20 to 22 minutes. The tall 6″ or 8″ will bake in about 28 to half-hour. Verify with a toothpick within the heart to see if it’s carried out, in any other case proceed to bake for an additional 5 to 10 minutes.

adding half of the cake batter to the pan

In the meantime, make the lemon frosting.

Drain your soaked cashews and add to the blender together with the remainder of the frosting substances, and mix for a minute. Let the combination sit for five minutes for the cashews to soak up some extra of the moisture, then mix once more for 30 seconds. Let it sit for an additional minute, then mix once more for 30 seconds.

cashews and coconut cream in the blender
frosting ingredients in the blender before blending

Now, open the blender, style the frosting, and regulate the flavour. In order for you it sweeter, add one other 1 or 2 tablespoons of sugar, and if you need extra tang, add some extra lemon zest. The lemon will hold getting stronger because it sits, so that you don’t need it to be additional lemony at this level. Then, mix once more, and transfer it to the fridge in order that it begins to arrange just a little bit.

frosting ingredients in the blender after blending

Cool and frost the desserts.

In the meantime, take away the desserts from the oven and allow them to cool within the pan for five minutes, then take away from the pan and transfer them to the fridge to chill down for 15 to twenty extra minutes.

cake after cooling but before slicing off the top

Take away the cooled desserts from the fridge, and a pointy, serrated knife to chop the domes off of the desserts. Then line a tall 6” or 8” cake pan with parchment paper, (I take advantage of thick parchment strips that cling over the sting to simply take away the cake later) then place one of many desserts into the pan. 

first cake layer with the top sliced off

Take your frosting out of the fridge, and scoop or pour a few of the frosting on prime of this cake and unfold it evenly.

first cake layer in the lined pan
adding frosting to the first cake layer

Place the opposite cake on prime. If the frosting hasn’t thickened up sufficient to assist the highest cake, you may hold the underside cake with frosting on it within the freezer for 10 to fifteen minutes earlier than utilizing, as a result of if it’s too skinny, then the highest cake will simply sink in. The frosting must have a mousse-like texture. So put the second cake layer on prime, after which put some extra of the frosting layer, reserving a few of the frosting to frost the perimeters later. Put the cake pan again within the fridge for two to three hours, or you may put it within the freezer for about ½ hour, in order that the frosting units actually properly.

adding the second cake layer to the pan
adding the second layer of frosting to the cakes in the pan

As soon as the perimeters of the frosting are fairly set, take away the pan from the fridge or freezer. Add some sizzling water to a big bowl, and put the cake pan in it in order that the cake will launch simply from the pan, then use your parchment to take away the cake from the cake pan, and in addition peel off the parchment from the cake. 

adding chilled cake to the bowl of hot water

Place the cake in in your cake stand, and use the remainder of the frosting to frost the perimeters. If the frosting is melting an excessive amount of on the perimeters, put the cake again within the freezer for 10 minutes, after which proceed to frost it.

cake on the serving tray before frosting

Frost the entire sides of the cake, as nicely. You probably have any extra of the frosting left, you may prime the cake with any fancy designs you want, or put some sliced lemons or lemon zest on prime to make it fairly. Let the cake sit within the fridge for an additional ½ hour for the frosting to set properly, then slice and serve.

For a less complicated No layer cake, bake the batter in an 8 or 9 inch cake pan. Let the cake cool for half an hour then pour all of the frosting on the cake within the pan. Refrigerate for an hour, slice and serve.

cake on the serving tray after frosting
vegan lemon cake on the serving tray after frosting and topping with lemon slices

Incessantly Requested Questions

Can I make this forward?

Sure! You may make this as much as a day forward. Actually, the cake tastes even higher because the frosting has time to take a seat for the lemon to infuse the frosting in addition to the cake. 

Is that this recipe allergy pleasant?

This cake is soy-free so long as you employ soy-free non-dairy milk and use non-dairy yogurt or the applesauce choice.

To make this lemon cake nut-free, you should utilize one other 1 cup of coconut cream as an alternative of the cashews within the frosting layer and omit the almond extract. Additionally make it possible for your non-dairy milk and yogurt are nut-free.

To make this gluten-free, use ¾ cup almond flour, ¾ cup oat flour, and ½ cup potato starch. Combine nicely, urgent to interrupt up any almond flour lumps, and use 1 ¾ cup of this combination as an alternative of the all-purpose flour. You may want so as to add extra of the gluten-free flour combine to the batter, as a result of almond flour doesn’t take in as a lot moisture as all-purpose flour does.

The right way to retailer and serve the cake ?

Retailer refrigerated for upto 4 days. Let it sit on the counter for 10 minutes earlier than serving.
Freeze slices in a closed container for months, thaw in a single day within the fridge or an hour on the counter earlier than serving.



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