LEMON CAKE - Plant Based
Lemon Cake
Lemon Cake (Plant Based)
Plant based lemon cake with plant based lemon buttercream and raspberry compote! This one happens to be “under the sea” themed.
Yield: 3 x 8-inch rounds or 2 x 9-inch rounds
PREP IT!
For Lemon Cake:
1½ cups Flour, all-purpose
1 cup Flour, cake
2 teaspoons Baking soda
1 teaspoon Baking powder
½ teaspoon Salt
¾ cup Oil, canola or vegetable
2 cups Sugar, granulated
1 teaspoon Vanilla extract
1 teaspoon Lemon extract
1 tablespoon Flax meal (ground flax seeds)
3 tablespoons Water
2 cups Plant based milk (Oat, Cashew, Almond, or Soy)
1 large Lemon, zested and juiced (3 tablespoons)
For Plant Based Lemon “Buttercream” Frosting:
15 ounces Vegan butter, salted (I used Earth Balance Brand)
1 stick Vegetable shortening (I used Crisco brand)
1½ teaspoon Vanilla extract
2 tablespoons Plant based milk (Oat, Cashew, Almond, or Soy)
1/8 teaspoon Salt
2 large Lemons, zested and juiced + 2½ Lemons, juiced
6 cups Powdered sugar (start with this and add ½ cup more at a time as needed)
For Raspberry Compote:
1½ cups Raspberries, frozen or desired frozen berries
1 tablespoon Cornstarch
1 tablespoon Lemon juice, fresh
½ large (½ teaspoon) Lemon, zested
¼ cup Sugar, granulated
MAKE IT!
For Lemon Cake:
Preheat oven to 350F. Prepare your cake pans by lining them with parchment paper and lightly greasing with oil or spraying with non-stick pan spray.
In a small cup or bowl, stir together flax meal and water. Set aside to thicken. This will provide the same binding functionality you would get if you were to add 1 egg which is what the non-plant based version of this recipe calls for.
Mix flours, baking soda, baking powder, and salt in a bowl and set aside.
Mix oil, sugar, vanilla, and lemon extract in a separate bowl.
Whisk flax meal mixture and 1 cup plant based milk into the wet mixture.
Fold dry mixture into wet mixture then whisk in remaining plant based milk until smooth.
Add lemon zest and juice, and whisk. This will provide some of the aeration and leavening (rise) functionality you would be getting from the egg whites in the 2 eggs the non-plant based version of this recipe calls for.
Immediately pour batter into cake pans and bake at 350F degrees for 45 minutes or until toothpick inserted comes out clean.
Check it after 20 minutes. You’ll know it’s done when you stick a toothpick in the cake and it comes out clean.
Cool cakes completely in the fridge. Once cool, cut a thin slice off of the bottom and the domed part of the top of cake for easy and even decorating.
Once completely cooled, fill each layer with plant based buttercream and raspberry compote. Frost the top and outside of the cake.
For Plant Based Lemon “Buttercream” Frosting:
Place vegan butter, vegetable shortening, vanilla, plant based milk, salt, lemon zest, and lemon juice in a mixer or mix with a hand mixer. Whip until creamy. Add in powdered sugar until well incorporated and smooth.
Refrigerate immediately. Frosting must stay cold to remain set. Cake must be refrigerated.
It stays fresh in the fridge for approximately 3 days
For Raspberry Compote:
Combine all ingredients in a pot and bring to a boil, stirring occasionally.
Refrigerate until thickened and use as desired.
Lemon Butter Cream Frosting - plant based
Raspberry Compote
Tips:
For Chocolate Butter Cream: add 2 cups cocoa powder (alkalized or Dutch processed for dark color and rich chocolate flavor. Natural cocoa for light color and light chocolate flavor). Add more or less cocoa powder for desired chocolate flavor. Omit the lemon zest and juice for chocolate buttercream.
Refrigerate buttercream if it becomes too warm while frosting cake. Allow cake to come to room temperature before serving.
Store : in the refrigerator in an airtight container. for up to 3 days.