Ingredients

The following ingredients have 11 Servings
  • 2 2/3 cups All Purpose Flour ((330g))
  • 1 1/2 cups White Granulated Sugar ((300g))
  • 1 1/2 tsp Baking Soda
  • 3/4 tsp Salt
  • 1 1/2 cups Soy Milk ((360ml) or other non-dairy milk)
  • 1/2 cup Canola Oil ((120ml) or Vegetable Oil)
  • 1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)
  • 1 tsp Vanilla Extract
  • 3 tsp Lemon Extract
  • 2 Tbsp Lemon Zest
  • 4 1/2 cups Powdered Sugar ((540g))
  • 1/2 cup Vegan Butter ((112g))
  • 2 tsp Lemon Extract
  • 3 1/2 Tbsp Lemon Juice
  • Lemon Zest

Instruction

  • Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.
  • Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don't overmix, tiny lumps are okay.
  • Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  • Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.
  • Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.
  • Frost the cooled cakes and decorate with lemon zest.