Incredible Vegan Lemon Cake

rainbowplantlife.com

DuckDinnerDash

1 stick (8 tablespoons / 112g) vegan butter, softened at room temperature

½ cup (112g) vegan sour cream, at room temperature (see Note 1)

¾ cup (180 mL) oat milk, at room temperature

3 ½ cups (440g) all-purpose flour, spooned and leveled (or measured with a scale)

¾ teaspoon baking soda

2 teaspoons baking powder

½ teaspoon fine sea salt

3 large lemons, zested (3 tablespoons lemon zest)

1 ⅓ cups (280g) organic cane sugar

½ cup (120 mL) aquafaba (the liquid from a can of chickpeas)

½ cup (112g) neutral-flavored oil, such as sunflower oil

1 tablespoon pure vanilla extract

Fresh berries of choice, or candied lemons for decorating (optional)

subheading: Vegan Lemon Cream Cheese Frosting:

1 stick (8 tablespoons / 112g) vegan butter, softened at room temperature

8 ounces (227g) vegan cream cheese, softened at room temperature

2 ¼ cups (270g) organic powdered sugar, sifted

1 teaspoon pure vanilla extract

⅛ teaspoon fine sea salt

2 tablespoons lemon zest

Directions at rainbowplantlife.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer