Description
This incredible vegan lemon cake is a moist, fluffy, and tangy dessert perfect for any occasion. Made with all plant-based ingredients like vegan butter, sour cream, and aquafaba, it offers a luscious lemon flavor with a creamy lemon cream cheese frosting. The cake is decorated optionally with fresh berries or candied lemons, creating a refreshing and elegant treat.
Ingredients
Cake
- 1 stick (8 tablespoons / 112g) vegan butter, softened at room temperature
- ½ cup (112g) vegan sour cream, at room temperature
- 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 vanilla bean paste
Frosting
- 1 stick (8 tablespoons / 112g) vegan butter, softened at room temperature
- 8 ounces (227g) vegan cream cheese, softened at room temperature
- 2 1/4 cups (270g) organic powdered sugar, sifted
- 1 teaspoon vanilla bean paste
- 1/8 teaspoon fine sea salt
- 2 tablespoons lemon zest
- Fresh berries or candied lemons for decorating (optional)
Instructions
- Prepare Ingredients: Remove the butter, sour cream, and oat milk from the fridge. Slice the butter into small cubes to soften faster. Measure out the milk and sour cream into separate containers to speed up reaching room temperature.
- Preheat and Prepare Pans: Place a rack in the middle of your oven and preheat to 350°F (175°C). Prepare two 8-inch (20 x 5 cm) round cake pans by greasing them with nonstick spray and lining the bottoms with parchment paper rounds, then spray the parchment and sides for easy cake release.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt until well combined.
- Zest and Prepare Lemons: Over a large bowl, zest the 3 lemons to get about 3 tablespoons of zest. Then peel the lemons carefully by cutting off ends and removing the peel and pith. Segment and mince the lemon flesh finely, discarding the membranes and seeds.
- Strain Lemon Pieces: Pour the minced lemon pieces and their juices over a fine sieve set on a small bowl without pressing, to separate excess juice. Measure 70g (5 tablespoons) lemon pieces and 45 mL (3 tablespoons) lemon juice for the cake, saving leftover juice for another use.
- Combine Sugar, Zest, Butter, and Oil: Rub the sugar and lemon zest with your hands to release oils. Add softened butter cubes and oil, then beat with a mixer starting on low, increasing to medium until fluffy and shiny, about 1 minute. Clean beaters afterwards.
- Whip Aquafaba: Shake the can of chickpeas well. Pour ½ cup (120 mL) aquafaba into a small bowl and beat with a mixer on medium speed for 1 to 1.5 minutes until foamy throughout.
- Mix Wet Ingredients: Add the whipped aquafaba, oat milk, vegan sour cream, and vanilla bean paste to the lemon zest-sugar-butter mixture. Mix on low speed until just combined, about 15 to 20 seconds. Fold in the lemon pieces and measured lemon juice, draining any extra liquid.
- Combine Dry and Wet Mixtures: Ensure oven and pans are ready before mixing because the baking soda activates upon combining. Add half of the flour mixture into the wet ingredients, mixing on low until just combined. Add remaining flour and mix until mostly smooth but avoid overmixing. Fold batter gently with a silicone spatula to ensure even incorporation and a light, fluffy texture.
- Divide Batter: Using a scale or measuring cups, evenly divide batter between the two prepared pans (about 750g / 26 oz per pan). Smooth the tops using a spatula or offset spatula for even baking.
- Bake: Place pans in the preheated oven and bake for 33 to 35 minutes until centers are set, cakes have risen slightly, and edges begin pulling away from pans. A toothpick inserted in the center should come out clean or with a few moist crumbs but no wet batter.
- Cool Cakes: Cool the pans on a wire rack for 30 minutes. Place parchment paper on the rack and carefully invert cakes onto the rack. Let cool completely, ideally chilling in the fridge to set before frosting.
- Make Frosting: Sift powdered sugar. In a medium or large bowl, beat softened vegan butter on medium speed until smooth. Add vegan cream cheese and beat until incorporated. Gradually add powdered sugar in two parts, beating to combine and achieve fluffy texture. Mix in vanilla bean paste, salt, and lemon zest until smooth. Refrigerate frosting if too loose.
- Assemble Cake: Place one cake layer bottom-side up on a serving plate. Spread a generous layer of lemon cream cheese frosting over it using an offset spatula. Top with the second cake layer, top-side up. Spread frosting evenly on top and optionally on the sides. Decorate with fresh berries or candied lemons if desired.
Notes
- Room temperature ingredients help in creating a smooth, even batter and better texture.
- Do not add extra lemon juice beyond the measured amount to avoid making the batter too wet, which could affect cake structure.
- Use neutral-flavored oil like sunflower to avoid altering the cake’s delicate lemon flavor.
- If frosting is too loose, refrigerate before applying to make spreading easier.
- Make frosting 1 to 3 days in advance and refrigerate to save time on assembly day.
- Use parchment paper rounds and greasing to ensure cakes release easily from pans.
