Vegan Fresh Lemon Cake w/ Lemon Cream Frosting

Vegan Fresh Lemon Cake w/ Lemon Cream Frosting

Ingredients

Whipped Lemon Cream Frosting
2 cups coconut cream (chilled)
16 oz vegan cream cheese (room temperature)
2 teaspoons pure lemon extract
3 cups powdered sugar (sifted)
7-10 drops natural yellow food coloring

Lemon Cake
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup fresh lemon juice (from about 3 large lemons)
½ cup unsweetened almond milk
2 cups granulated sugar
1 heaping teaspoon lemon zest (zest from about 1 large lemon)
½ cup coconut oil (melted)
½ cup canola oil
2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax eggs)
4 teaspoons pure lemon extract
1 teaspoon pure vanilla extract
1 cup dairy-free lemon yogurt
10-15 drops natural yellow food coloring

Directions

Frosting

1. In a bowl, whip the chilled coconut cream on medium speed until fluffy and stiff peaks form. Set aside.
2. In another large mixing bowl, blend the vegan cream cheese and lemon extract until creamy. Gradually add the powdered sugar, mixing until combined.
3. Gently fold in the whipped coconut cream until fully blended and no streaks remain. If desired, add a few drops of yellow food coloring to achieve your preferred shade of yellow, mixing well to avoid streaks.
4. Cover the frosting and refrigerate until ready to use.

Cake

1. Preheat your oven to 175°C (350°F). Grease and lightly flour two 23 cm (9-inch) round cake pans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, combine sugar and lemon zest, whisking until the zest begins to smell stronger. Add the melted coconut oil and canola oil, mixing until creamy. Mix in the flax eggs, vanilla extract, and lemon extract.
4. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the lemon juice and almond milk mixture. Stir in the dairy-free yogurt until combined. If using food coloring, mix it in until you reach your desired shade of yellow.
5. Pour the cake batter evenly into the prepared pans. Bake on the middle rack for about 30-35 minutes. Check for doneness by inserting a toothpick into the center of the cake—it should come out clean or with just a few crumbs.
6. Remove the cakes from the oven and let them cool in the pans on a cooling rack. Once cooled, frost the cake layers with the whipped lemon cream frosting. Serve the cake cold or at room temperature. Store any leftovers in the fridge.