- Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.
- Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don’t overmix, tiny lumps are okay.
- Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.
- Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.
- Frost the cooled cakes and decorate with lemon zest.
- Notes
- Measure the flour correctly using the spoon and level method or by weighing it on a food scale. For the spoon and level method, spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
- You can switch the canola oil for another vegetable oil if you prefer. We have made this with various oils including a light olive oil and it has come out great.
- 2 Tbsp of lemon zest is from about 2 lemons, but it does depend on the size of the lemons, if it’s a large lemon you might get 2 Tbsp worth of zest from 1 lemon.
- You might not need all the lemon juice in the frosting. I used all of it, but how much you need will largely depend on the brand of vegan butter you use. If you use a firmer type of vegan butter (lower water content) you will need more lemon juice, whereas if it’s more of a soft spread (higher water content) you may need less. So this will require a little flexibility.
- This cake recipe can also be made in 9-inch cake pans with no other changes. The layers will be slightly thinner, but perfect! The cooking time will be 25 minutes.
- Nutrition
- Serving: 1Slice | Calories: 512kcal | Carbohydrates: 92.8g | Protein: 3.8g | Fat: 14.2g | Saturated Fat: 2.2g | Sodium: 400mg | Fiber: 0.8g | Sugar: 69.5g
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