Vegan Lemon Cake

Take the [vegan butter], [vegan sour cream], and [oat milk] out of the fridge. Slice the [vegan butter] into small cubes to soften quickly. Measure out the [oat milk] and [vegan sour cream] instead of leaving them in their containers so they come to room temp more quickly.

Preheat oven to 350°F/175°C. Prepare two 8-inch round pans with parchment paper and nonstick spray.

In a medium bowl, whisk together the all-purpose flour (3.5 cups), baking soda (0.75 tsp), baking powder (2 tsp), and fine salt (0.5 tsp).

Zest the lemons (3 large) over a large bowl.

Peel the lemons (3 large), removing the white pith. Segment the [lemons] and mince the [lemon] flesh into tiny pieces, discarding any seeds.

Put a strainer or sieve over a small bowl and pour the [lemon pieces] with accumulated juices over the strainer. Measure out about lemon pieces (70 g) (5 tbsp) and lemon juice (45 ml) (3 tbsp) from the bowl. Save leftover juice for a lemon water or spritzer - don't add extra juice to the cake.

Add the [organic cane sugar] to the [lemon zest] and rub together with your hands to release the zest’s essential oils. Now add in the softened vegan butter (1 stick) and neutral-flavored oil (0.5 cup). Beat on low with the mixer, and once the [vegan butter] is in small pieces, increase to medium. Beat until starting to get fluffy and shiny, about minute (1) total. Rinse and dry the beaters for the next step. Start 1m timer

Shake the can of chickpeas to disperse the starches. Pour aquafaba (0.5 cup) into a small bowl. With an electric mixer (or stand mixer), beat on medium speed until the entire mixture is foamy, including at the bottom of the bowl, minute (1) to 1.5 minutes. Start 1m timer

To the lemon zest-sugar-butter mixture, add the whipped [aquafaba], room temp oat milk (0.75 cup) and vegan sour cream (0.5 cup), and pure vanilla extract (1 tbsp). Mix on low until just combined, 15 to 20 seconds. Finally, add the [lemon pieces] (if any juice has accumulated, drain it off) and the lemon juice (3 tbsp) and mix again until well combined.

Note: before combining the dry and wet ingredients, make sure everything else is ready (oven is preheated, cake pans are prepared). This is because the [baking soda] will start to leaven as soon as it's mixed with the wet ingredients. Add half of the [all-purpose flour] mix into the liquid mix, beating on low until just combined. Add the remaining [all-purpose flour] mixture and mix just until you have a mostly smooth batter, then stop. If it gets too tough with a mixer, switch to a silicone spatula. Now use a silicone spatula to fold the bottom and sides of the bowl with the spatula to ensure it’s well combined. If the liquid has settled on the top, fold the batter a couple times to incorporate. The batter should be thick and fluffy but airy.

Use a digital scale (or measuring cups) to evenly divide the batter between each cake pan (~ g (750) / 26 oz per cake pan). Smooth out the surface with the spatula or an offset spatula.

Bake for minutes (35), or until the centers are set and the cakes have puffed up a bit and just started to pull away from the pans. A toothpick inserted in the center should come out clean or with a few moist crumbs but not liquid batter. Start 35m timer

Cool the pans on a wire rack (don't rest on the counter) for minutes (30). Now add a sheet of parchment paper to the rack. Carefully invert the cakes onto the rack. Cool completely before assembling, ideally in the fridge for a bit to set. Start 30m timer

Make the Lemon Cream Cheese Frosting (or make it 1-3 days ahead of time and refrigerate). Sift the [organic powdered sugar] in a fine mesh sieve. Add the softened vegan butter (1 stick) to a medium or large bowl. Using an electric mixer, beat on medium speed until smooth. Add the vegan cream cheese (8 ounces) and beat just until well-incorporated. Add half of the [organic powdered sugar] and beat on low to combine. Add the remaining [organic powdered sugar] mixture and mix again until well-combined and fluffy, scraping down the sides with a spatula. Add the pure vanilla extract (1 tsp), fine sea salt (0.125 tsp), and lemon zest (2 tbsp), and mix until smooth. If the frosting is a bit loose, refrigerate the frosting before icing the cake.

Assemble. Place one cake (bottom side facing up) on a cake platter or large plate. Add a generous layer of [lemon cream cheese frosting] on top (ideally refrigerated for easier spreading), spreading to the edges using an offset or icing spatula. Top with the second cake (top side facing up). Add another layer of [lemon cream cheese frosting] on top and spread out. If you have leftover [lemon cream cheese frosting], you can frost the sides of the cake, using the spatula or bench scraper to smooth it out. If you want less frosting, leave as is. Decorate with [fresh berries of choice, or candied lemons], if desired.