Vegan Lemon Cake with Cream Cheese Frosting

By Vegan Richa · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F.
2. Whisk the wet ingredients in a bowl until fully combined.
3. Add 1 1/4 cups flour and the remaining dry ingredients and whisk into a smooth batter. Add the rest of the flour 1 tbsp at a time until the batter flows smoothly, not too thin or too stiff. You may not need all of it if using whole grain flour.
4. Pour the batter into a lined or greased pan and level it with a spatula.
5. Bake 25 to 30 minutes in a square baking dish or brownie pan (add a few minutes for stoneware). For a loaf, bake 40 to 50 minutes; for cupcakes, 20 to 25 minutes. The cake is done when a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes, then remove and let cool completely before frosting.
7. For the frosting, whisk the frosting ingredients until smooth. Add 1 to 2 tbsp powdered sugar for sweeter frosting, and adjust tanginess with lemon zest if needed. Optionally add a drop of vanilla or almond extract.
8. If the frosting is too runny, chill it for 15 minutes.
9. Spread the frosting evenly over the cooled cake, then slice and serve. Refrigerate for up to 4 days.

Summarized from Vegan Richa's video. Watch it for the details.

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