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Vegan Lemon Cake With Lemon Cream Cheese Frosting Recipe

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★★★★★

4.9 from 80 reviews

This Vegan Lemon Cake with Lemon Cream Cheese Frosting is a light and zesty dessert perfect for any occasion. Made with vegan ingredients, it features a moist lemon-flavored cake layered with tangy lemon curd and creamy vegan cream cheese frosting. The cake combines refreshing lemon zest and juice with a fluffy, tender crumb, topped with a luscious frosting that balances sweetness with citrus brightness.

Ingredients

Scale

For the Lemon Cake

  • 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)

For the Lemon Curd

  • ½ batch vegan lemon curd at room temperature (see note)

For the Lemon Cream Cheese Frosting

  • 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)

Instructions

  1. Prepare the oven and pans: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line the bases of two 8″ cake tins with parchment paper and grease the sides generously with oil or vegan butter.
  2. Combine dry ingredients: Sift the all-purpose flour, baking powder, baking soda, and sea salt into a large bowl and whisk together to mix evenly. Set aside.
  3. Make vegan buttermilk: In a jug, combine the soy milk and freshly squeezed lemon juice. Allow to sit for a few minutes while you prepare other ingredients to curdle slightly and act as vegan buttermilk.
  4. Flavor the sugar: Add the granulated sugar and lemon zest to a large mixing bowl. Using your fingertips, rub the zest into the sugar until the sugar feels slightly moist and aromatic.
  5. Cream butter and sugar: Add the softened vegan butter to the sugar mixture. Using an electric mixer or stand mixer with paddle attachment, beat for 1-2 minutes until well combined and light.
  6. Add vanilla and yogurt: Add the vanilla extract and vegan yogurt in 2 to 3 parts, mixing well after each addition. The mixture may look slightly split but will come together once dry ingredients are added.
  7. Make the batter: Alternately add a third of the dry ingredients and then a third of the vegan buttermilk mixture into the batter. Mix briefly after each addition until just combined. Repeat this process two more times, stopping as soon as no dry flour pockets remain to avoid overmixing.
  8. Bake the cake: Divide the batter evenly between the prepared cake tins. Bake in the preheated oven for 30 to 35 minutes. Test doneness by inserting a skewer or toothpick in the center; it should come out almost clean with a few crumbs attached.
  9. Cool the cakes: Allow the cakes to cool for 10 minutes in the tins, then carefully turn out onto a wire rack. Peel off the parchment paper from the bases and cool completely before frosting.
  10. Prepare lemon curd: If not already made, prepare the vegan lemon curd and allow it to come to room temperature. If refrigerated, remove it at least 1 hour ahead and whisk until smooth.
  11. Make lemon cream cheese frosting: Using a stand mixer or hand-held whisk, beat the softened vegan butter and vegan cream cheese together until light and fluffy. Gradually add 200 g of the lemon curd (about two-thirds of the half batch), mixing until incorporated. Then, slowly add the powdered sugar and beat until smooth and creamy.
  12. Assemble the cake: Place one cake layer on a turntable or serving plate. Spread about one-third of the frosting evenly over the top with an offset spatula.
  13. Add the lemon curd filling: Pipe a ring of frosting around the edge of the frosted layer to create a dam. Spoon the remaining lemon curd inside the ring, smoothing carefully with a spatula.
  14. Add the second layer and finish frosting: Place the second cake layer on top. Use the remaining frosting to coat the top and sides of the cake. Smooth the finish with a cake scraper or spatula for a clean look.
  15. Garnish and serve: Decorate the cake with fresh mint leaves, edible daisies, and lemon segments for a bright and fresh presentation. Chill slightly before serving if desired.

Notes

  • Note 1: Soy milk and vegan butter should be at room temperature for best mixing results.
  • Note 2: Use freshly squeezed lemons for juice and zest to maximize flavor and brightness.
  • Note 3: Vegan butter should be softened to room temperature for easier creaming with sugar.
  • Note 4: Homemade vegan lemon curd can be prepared a day ahead and refrigerated; bring to room temp before using.
  • Note 5: Use a good-quality vegan cream cheese for smooth and creamy frosting texture.
  • This cake is best enjoyed within 2-3 days stored in an airtight container in the refrigerator.

Keywords: vegan lemon cake, lemon cream cheese frosting, dairy free cake, lemon dessert, vegan dessert, lemon curd, plant-based cake

Find it online: https://lucabites.com/vegan-lemon-cake-with-lemon-cream-cheese-frosting-recipe/