If you fancy some cake, but are bored of vanilla or chocolate cake, then this recipe is for you.
The outside is lightly caramelised, while the interior is fluffy and light, with a tangy lemony flavour that isn’t too sweet. The frosting is the best part, as it feels decadent and gives the cake extra moisture, without weighing it down.
This recipe also makes a great tea or coffee cake to enjoy in the afternoon. Whenever you decide to make it, I’m sure you will love it!
Let me know on Instagram if you try this recipe out yourself!
⌁ 3 cups flour
⌁2 tsp baking powder
⌁1/4 tsp salt
⌁1/2 cup fresh lemon juice
⌁zest of 2 lemons
⌁1 cup brown sugar
⌁2 tsp vanilla extract
⌁1 cup vegan butter
⌁1 1/2 cup unsweetened vegan yoghurt
⌁1 can coconut whipping cream (refrigerated)
⌁3/4 cup powdered sugar
⌁zest of 1 lemon
Preheat the oven to 180 °C (350 F).
In a bowl, combine the lemon juice, lemon zest, sugar, vegan butter and vanilla and cream together. Next, add in the vanilla extract, vegan yoghurt and salt and combine. Sift in the flour as well as the baking soda and mix until no lumps can be found, but don’t over mix.
Pour the batter into a greased and floured cake pan and bake around 50 minutes or until an inserted toothpick comes out clean.
Let the cake cool on a wire rack and frost once cooled.
Whip the coconut whipping cream until stiff peaks form and add in the lemon zest. If you prefer a whipped consistency, frost the cake with this. If you’d rather have a sweet and runny icing, add in the powdered sugar. Cut the cake in half horizontally and cover with icing for a layered effect.