Luscious Lemon Layer Cake with Buttercream Frosting
YOU ALL. I don’t want to say this is the best cake EVAH because that would be all kinds of arrogant but what I will say is this: I served it to a group of vegans and non-vegans, most of whom are fine with gluten, and it was a huge hit. So good! It’s moist with a great crumb and bursting with triple the lemon sunshine flavor. It's easy to make, too! If a layer cake isn’t your bag and you’d rather have a sheet or bundt cake, I am sure this recipe would work fine, I just don’t know the timing adjustments. Same with using regular flour: I am sure you could convert it, I just don’t know the measurements and modifications. If this cake is on your goal list, though, I don’t think you’ll be disappointed with the recipe as is: Perfect for vegans, gluten-free folks and regular ol’ cake lovers alike. Enjoy!
Triple Lemon Cake: 1 cup plain, unsweetened non-dairy milk ½ cup avocado oil or other neutral tasting oil 6 tablespoons JUST egg 2 tablespoons lemon zest from two organic lemons ⅓ cup fresh squeezed lemon juice 2 teaspoons pure vanilla extract 1 teaspoon lemon extract 1½ cups gluten-free all-purpose flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour) ½ cup almond flour ¾ cup organic cane sugar(put in a food processor for a minute to make finer granules) 2 teaspoons baking powder ¾ teaspoons baking soda ½ teaspoon salt
Preheat your oven to 350 degrees. Line two 8-inch round baking pans with parchment paper or lightly spritz with oil.
In a medium bowl, whisk together the non-dairy milk, oil, JUST egg, lemon juice, vanilla and lemon extracts until all is combined.
In a large bowl, combine the flour, almond flour, sugar, baking powder, baking soda and salt. Stir to combine. Add the liquid contents into the dry bowl and stir to integrate until smooth. Portion out the batter equally into the prepared baking pans and bake for 34 minutes, testing for doneness at around 30 minutes when a toothpick inserted into the center of a cake pan comes out clean and the sides start to pull away.
Allow to cool for at least one hour or overnight before frosting. Release from the pans.
Easy Buttercream Frosting
1 cup vegan butter, sitting at room temperature for 30 minutes, diced(stick butter like Miyoko’s are better than tubs for this) 3½ cups powdered sugar 1 teaspoon pure vanilla extract Non-dairy milk, optional 1 tablespoon jam or preserves (I used raspberry) Sprinkles, colored sugar, lemon zest, berries, edible flowers or whatever you want to use for decoration (optional)
Place the butter in the bowl of a stand mixer and start it on low using the paddle attachment. Add the powdered sugar ½ cup at a time at the low speed, beating for 30 seconds or so between each addition. Add the vanilla extract and scrape the sides of the bowl as needed. Increase the speed once all the powdered sugar is added and keep beating until the buttercream is smooth and thick. If it’s too thick, add a very small amount of non-dairy milk until you reach the desired consistency. If it’s too thin, slowly add in more powdered sugar.
When ready to frost the cake...
Take one cup of the buttercream in a small bowl and mix with the jam, stirring vigorously to fully combine.
Place one cake on the surface you’re using for frosting or serving. Plop the jam-flavored buttercream in the middle and spread out in a circle to about an inch of the edge. Place the second cake on top, gently pressing down. Spread the vanilla buttercream over the top and sides of the cake. Decorate as you like and serve.