The BEST Lemon Cake 🍋 (egg-free and vegan)

By Rainbow Plant Life · 90 min

Ingredients

Instructions

1. Take the butter, sour cream and milk out of the fridge to soften. Cut the butter into small cubes and measure out the milk and sour cream in a separate bowl.
2. Preheat the oven to 350°F/175°C with a rack in the middle. Line two 8-inch round pans with parchment rounds and grease the pans and paper with nonstick spray.
3. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
4. Zest the 3 large lemons into a large bowl. Peel the lemons, separate the segments, remove the membranes and mince the flesh, removing seeds. Strain the pieces, keeping about 70 g of pieces (5 tablespoons) and 45 mL (3 tablespoons) of juice; do not press the lemons.
5. Rub the sugar into the zest with your fingers. Add the softened butter and oil, beat on low until the butter is in small pieces, then on medium for about 1 minute until fluffy and shiny. Rinse and dry the beaters.
6. Shake the chickpea can, then beat 120 mL (½ cup) aquafaba on medium for 1 to 1½ minutes until foamy all the way to the bottom of the bowl.
7. Add the whipped aquafaba, milk, sour cream and vanilla to the zest mixture and mix on low for 15 to 20 seconds. Add the lemon pieces and the 3 tablespoons of lemon juice and mix until well combined.
8. Add half the flour mixture and beat on low until just combined, then add the rest and mix until mostly smooth. Finish by folding with a spatula until fully combined and the batter is thick, fluffy and airy. Work quickly, since the baking soda starts reacting once wet and dry ingredients meet.
9. Divide the batter evenly by weight, about 750 g (26 oz) per pan, and smooth the tops.
10. Bake for 33 to 35 minutes, until the centers are set, the cakes have puffed and begin to pull from the pan sides, and a toothpick comes out clean or with a few moist crumbs.
11. Cool the cakes in their pans on a wire rack for 30 minutes. Then invert onto the rack and cool completely, ideally chilling briefly in the fridge.
12. For the frosting, sift the powdered sugar. Beat the softened butter until smooth, add the cream cheese and beat until just incorporated. Add half the sugar and beat on low, then the rest, beating until fluffy and scraping the sides. Add the vanilla, salt and lemon zest and mix until smooth. Chill if loose.
13. Place one cake bottom-side up on a plate, spread a generous layer of frosting, and top with the second cake top-side up. Frost the top and, if desired, the sides, then decorate with berries or candied lemons.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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