Vegan Lemon Cake
This one-bowl vegan lemon cake is light, fluffy, and zingy! With just 9 ingredients and 40 minutes, you'll have a moist and delicious layer cake. It's so good that no one will guess it's dairy-free and eggless.
Instructions
- 1
Preheat the oven to 180° C/160° C fan (350F). Lightly grease 3 x 6" baking pans or 2 x 20cm/8" round baking pans.
- 2
Stir the lemon juice (1 tbsp) into the dairy free milk (300 ml) and set aside.
- 3
In a pan over a medium heat, melt the vegan margarine (150 g) and golden syrup (3 tbsp) together. Set aside to cool slightly.
- 4
Sieve the plain flour (275 g), granulated sugar (150 g), baking powder (2 tsp) and bicarbonate of soda (1 tsp) into a large mixing bowl.
- 5
Pour the dairy free milk (300 ml) (mixed with lemon juice), melted margarine mixture and [lemon zest] over the flour mixture and stir well until it becomes a smooth batter.
- 6
Divide the mixture between the two prepared pans and bake for 30-35 minutes (for 2 x 20cm/8") or 25-30 minutes (for 3 x 15cm/6") or until an inserted skewer comes out clean.
- 7
Allow the cakes to cool in the tins for mins (5), then turn out onto a wire rack to cool completely.
- 8
For the lemon frosting: Beat together the vegan margarine (150 g), icing sugar (400 g), and lemon juice (3 tbsp) until smooth.
- 9
When the cakes are completely cold, sandwich together with some icing. Spread the remaining icing over the top and sides of the cake.
- 10
For the drizzle: Mix the icing sugar (100 g) and lemon juice (1 tbsp) until smooth. If necessary, add a little more [lemon juice]. Add a small amount of [yellow food colouring] until the desired color is reached. Spoon into a piping bag with a small nozzle inserted. Pipe drizzles over the cake edge.
Nutrition Facts
Per portion