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Vegan Lemon Cake With Lemon Cream Cheese Frosting Recipe

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4.1 from 2 reviews

This vegan lemon cake with luscious lemon cream cheese frosting is a bright, zesty, and dairy-free dessert perfect for gatherings or special occasions. Made with vegan ingredients like soy milk, vegan butter, and vegan cream cheese, it offers a moist, flavorful cake subtly infused with fresh lemon zest and juice, topped with a creamy lemon frosting that balances tanginess and sweetness.

  • Total Time: 1 hour 35 minutes
  • Yield: 15 servings

Ingredients

Cake 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

Lemon Curd

  • ½ batch vegan lemon curd, room temperature

Frosting Ingredients

  • 200 g vegan butter, softened
  • 200 g vegan cream cheese, room temperature
  • 60 g powdered sugar
  • About 2/3 of the half batch of vegan lemon curd (for frosting)

Instructions

  1. Preparation: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line two 8-inch cake tins with parchment paper circles and grease the sides with oil or vegan butter.
  2. Combine Dry Ingredients: Sift the flour, baking powder, baking soda, and sea salt into a bowl, whisk to combine, and set aside.
  3. Make Vegan Buttermilk: In a jug, mix the soy milk and lemon juice together and set aside to curdle slightly.
  4. Flavor the Sugar: Add granulated sugar and lemon zest to a large mixing bowl or stand mixer. Rub the zest into the sugar with your fingertips until it feels moist and aromatic.
  5. Cream Butter and Sugar: Add softened vegan butter to the sugar mixture. Beat with an electric whisk or paddle attachment on medium speed for 1-2 minutes until combined and creamy.
  6. Add Vanilla and Yogurt: Incorporate vanilla extract and vegan Greek-style yogurt in 2-3 increments, mixing well after each addition. Mixture may appear slightly split at this stage.
  7. Make the Batter: Gradually add the dry ingredients and vegan buttermilk in three intervals, mixing gently after each until no visible flour remains. Avoid overmixing to maintain cake texture.
  8. Bake the Cakes: Divide batter evenly between the prepared tins. Bake in the preheated oven for 30-35 minutes. Test doneness by inserting a toothpick; it should come out almost clean with few moist crumbs.
  9. Cool Cakes: Let cakes cool in tins for 10 minutes. Then carefully turn out onto a wire rack to cool completely. Remove parchment paper from the bases.
  10. Prepare Lemon Curd: If not already done, prepare vegan lemon curd and allow to reach room temperature. If prepared in advance, bring it to room temperature and whisk smooth before use.
  11. Make Lemon Cream Cheese Frosting: Using a stand mixer with whisk attachment or hand-held whisk, beat softened vegan butter and vegan cream cheese until light and fluffy.
  12. Add Lemon Curd: Gradually add about two-thirds of the lemon curd to the frosting, whisking continually until well combined.
  13. Add Powdered Sugar: Slowly incorporate powdered sugar into the mixture, whisking until smooth and combined.
  14. Assemble the Cake: Place one cake layer on a turntable or serving plate. Spread about one-third of the frosting evenly over the top.
  15. Add Lemon Filling: Pipe a dam of frosting around the edge of the first layer to hold the lemon curd filling. Spoon the remaining lemon curd inside the dam and gently smooth the surface.
  16. Layer and Frost: Position the second cake layer on top. Coat the top and sides of the assembled cake with the remaining frosting. Smooth the surfaces with a cake scraper or spatula.
  17. Garnish and Serve: Decorate the cake with fresh mint leaves, edible daisies, and lemon segments as desired before serving.

Notes

  • Note 1: Soy milk acts as the vegan milk base for the batter.
  • Note 2: Fresh lemon juice and zest provide the bright lemon flavor.
  • Note 3: Use softened vegan butter to achieve the best creaming and texture.
  • Note 4: Homemade or store-bought vegan lemon curd can be used; ensure it is at room temperature for frosting.
  • Note 5: Use room temperature vegan cream cheese for smooth frosting without lumps.
  • Ensure not to over-mix the batter to keep the cake light and fluffy.
  • Cooling the cakes before frosting prevents the frosting from melting.
  • If vegan lemon curd is not available, substitute with a tangy lemon jam or curd alternative suitable for vegans.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, American-inspired
  • Diet: Vegan

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