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

1. Preheat the oven to 350°F (180°C).

2. Spray two 8 inch with non-stick spray and line the bottoms with parchment paper.

3. Mix dry ingredients and then add wet to dry

4. 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