vegan lemon cake
315g + 2 Tbsp All Purpose Flour
300g Caster Sugar
1 and 1/2 tsp Baking Soda
3/4 tsp Salt
360ml Soy Milk (or other non-dairy milk)
120ml Extra Virgin Olive oil
1 Tbsp Apple Cider Vinegar
1 tsp Vanilla extract
3 tsp Lemon extract
2 Tbsp Lemon Zest
Frosting:
4 and 1/2 cups (540g) Powdered Sugar
112g Vegan Butter
2 tsp Lemon extract
3 and 1/2 Tbsp Lemon Juice
Lemon Zest for decoration
INSTRUCTIONS
Preheat the oven to 350°F (180°C).
Spray two 8 inch with non-stick spray and line the bottoms with parchment paper.
Mix dry ingredients and then add wet to dry
Bake for 30 minutes till toothpick comes out clean then remove and cool
5. Mix all the frosting ingredients together and use to layer and frost the cakes