Vegan Lemon Cake (Soy-Free, Nut-Free, Gluten-Free Options)

veganricha.com

heathermadge

subheading: Dry Ingredients:

1 ¾ cup ( 218.75 g) all-purpose flour

1 ½ tablespoons cornstarch or tapioca starch

⅓ cup ( 66.67 g) sugar use 2 tablespoon more for sweeter

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

subheading: Wet Ingredients:

1 cup ( 236.59 ml) non-dairy milk

1 ½ tablespoons non-dairy yogurt or applesauce

1 tablespoons lemon juice or use 1 tablespoon more non-dairy milk. Lemon juice will cause the edges of the cake to brown, so this is really a choice about looks.

1 teaspoon apple cider vinegar or white vinegar

¼ cup ( 59.15 ml) oil

½ teaspoon vanilla extract

a few drops of almond extract , optional

1 teaspoon lemon zest

subheading: For the Frosting:

1 cup ( 129 g) raw cashews soaked in warm water for at least 15 minutes

1 cup ( 236.59 ml) coconut cream ( white part from a can of full-fat coconut milk.)

¼ cup fresh lemon juice

⅓ cup sugar use 2 tablespoons more for sweeter

⅛ teaspoon salt

⅛ teaspoon turmeric for color, optional

1 tablespoon lemon zest

½ teaspoon vanilla extract

subheading: Equipment:

2 6" cake pans

Directions at veganricha.com

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