Name: Vegan Lemon Cake With Lemon Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: Vegan
Ingredients: 360 g all-purpose flour; 3 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon sea salt; 240 ml soy milk; 80 ml freshly squeezed lemon juice; 300 g granulated sugar; 4 tablespoons lemon zest; 115 g vegan butter, softened; 2 teaspoons vanilla extract; 180 g vegan Greek-style yogurt (or vegan sour cream); ½ batch vegan lemon curd at room temperature (see note); 200 g vegan butter, softened; 200 g vegan cream cheese, at room temperature; 60 g powdered sugar; 200 g lemon curd (about 2/3 of the half batch, for incorporation into frosting, rest for filling)

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Introduction

This vegan lemon cake is a bright and zesty treat perfect for any occasion. Moist layers are filled and frosted with a luscious lemon cream cheese frosting, making it a refreshing dessert that everyone will love.

A two-layer yellow cake with a thick, smooth white cream frosting covering the outside and top, with a thin bright yellow lemon curd layer between the cake layers; the cake slice sits on a shiny metal spatula on a white marbled surface, with the whole cake in the background decorated with small green leaves and white flowers with yellow centers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

360 g all-purpose flour
3 teaspoons baking powder

½ teaspoon baking soda
¼ teaspoon sea salt

240 ml soy milk
80 ml freshly squeezed lemon juice

300 g granulated sugar
4 tablespoons lemon zest
115 g vegan butter, softened

2 teaspoons vanilla extract
180 g vegan Greek-style yogurt or vegan sour cream
½ batch vegan lemon curd, room temperature

200 g vegan butter, softened
200 g vegan cream cheese, room temperature
60 g powdered sugar

Instructions

Step 1: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line the base of two 8″ cake tins with parchment paper and grease the sides with oil or vegan butter.
Step 2: Sift the flour, baking powder, baking soda, and salt into a bowl and whisk to combine. Set aside.
Step 3: Mix the soy milk and lemon juice in a jug to create vegan buttermilk. Set aside.

Step 4: Add the sugar and lemon zest to a large bowl. Rub the zest into the sugar with your fingertips until the sugar feels damp and fragrant.
Step 5: Beat the softened butter into the sugar mixture until combined and creamy.
Step 6: Add vanilla extract and vegan yogurt in 2-3 parts, mixing until incorporated. The mixture may look slightly split, but this is normal.

Step 7: Add one third of the dry ingredients and one third of the vegan buttermilk to the batter. Mix gently. Repeat twice more until all dry ingredients and buttermilk are combined. Avoid overmixing.
Step 8: Divide the batter evenly between the prepared tins. Bake for 30-35 minutes, or until a skewer inserted into the center comes out with just a few crumbs.
Step 9: Let cakes cool in tins for 10 minutes, then remove and cool completely on a rack. Peel off the parchment from the base carefully.

Step 10: For the frosting, beat the softened vegan butter and cream cheese until light and fluffy.
Step 11: Gradually add about two thirds of the lemon curd to the butter and cream cheese while whisking until combined.
Step 12: Slowly incorporate the powdered sugar and whisk until smooth.

Step 13: Place one cake layer on a serving plate. Spread a third of the frosting evenly over the top.
Step 14: Pipe a ring of frosting around the edge to create a dam. Spoon the remaining lemon curd inside this ring and smooth the surface carefully.
Step 15: Add the second cake layer on top. Use the remaining frosting to cover the sides and top of the cake smoothly with a spatula or scraper.

Step 16: Garnish with fresh mint leaves, daisies, and lemon segments if desired, then refrigerate or serve.

Tips & Variations

Make the vegan lemon curd ahead of time and store it in the fridge for smoother frosting preparation.
Use coconut or almond milk as a soy milk alternative for vegan buttermilk.

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
Add poppy seeds to the batter for a delightful texture and subtle crunch.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring the cake to room temperature before serving for best flavor and texture. Leftovers can be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

A round, two-layer cake covered smoothly with pale yellow frosting sits on a white marbled surface. The cake's top edge is decorated with a curved row of fresh green mint leaves, bright lemon wedges, and small white flowers with yellow centers. The lemon wedges and mint leaves alternate neatly along the upper left side, adding bright, fresh colors against the soft yellow frosting. The rest of the cake's surface is plain and smooth, showing the creamy texture of the frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another non-dairy milk instead of soy milk?

Yes, you can substitute soy milk with almond, oat, or coconut milk. Just ensure it’s unsweetened for best results in the batter.

How do I make vegan lemon curd for this recipe?

Vegan lemon curd is typically made by cooking lemon juice, zest, sugar, and a plant-based thickener like cornstarch or agar powder with vegan butter or coconut oil. It’s cooked gently until thickened and then cooled before use.