Vegan Lemon Sponge Cake
This delightful vegan lemon sponge cake is light and zesty, featuring a smooth dairy-free lemon buttercream. Adorned with colorful egg decorations, it's the perfect treat for an Easter celebration or any time of year when you crave a burst of citrusy sweetness.
Instructions
- 1
Preheat oven to 180C / 350F. Grease and line [two 8 inch cake tins].
- 2
In a large bowl or stand mixer, mix the juice (0.5 lemon) and zest (1 lemon) with the unsweetened milk (1.5 cup) and set aside for a few minutes to "curdle".
- 3
Stir in the caster sugar (230 g), sunflower oil (110 ml) and vanilla bean paste (2 tsp).
- 4
Add the self raising flour (250 g), cornstarch (2 tbsp) and bicarbonate of soda (0.5 tsp) a small amount at a time until well combined.
- 5
Transfer the batter to the [cake tins], dividing the amount equally. Bake for 25-30 minutes until golden brown on top and a cake tester comes out clean.
- 6
Once baked, allow the cakes to rest in the pan for a few minutes before removing and cooling on a wire rack. Wait until completely cooled before decorating. I like to put the cakes in the freezer for a few hours or overnight so it's easier to decorate.
- 7
Simply whisk the dairy free butter (300 g) with the vanilla paste (1 tsp), adding a small amount of confectioners sugar (450 g) at a time until fully incorporated. Whisk in the juice (0.5 lemon). Taste and add more sugar, butter or lemon juice as needed.
- 8
You may need to trim your cake slices if domed on top, to create even layers.
- 9
Place one layer on your cake stand or board and add a large dollop of icing on top. Smooth to the edges, using an icing spatula and add more as needed until you have a thick filling.
- 10
Place the next layer on top and repeat.
- 11
Start smoothing the frosting around the sides of the cake to create a thin "crumb layer". At this stage, I like to put the cake in the fridge for about an hour to set slightly and help make the final layer much smoother.
- 12
Apply the rest of the frosting to the cake and work your way around, using a turntable if possible, to create a smooth layer.
- 13
Once frosted, use a pastry brush to dip into the [to_garnish dark chocolate] and carefully flick the chocolate onto the cake to create a speckled effect.
- 14
Top the cake with [to_garnish vegan mini eggs] or chocolates to finish.
- 15
Keep refrigerated for up to 4 days. Enjoy!
Nutrition Facts
Per portion