Cook Time: 30 - 35 Minutes
What you need
Vegan Lemon Cake:
- 320g/11oz Odlums Cream Flour
- 300g/10.5oz White Sugar
- 1 ½ tsp Bicarbonate of Soda
- 3/4 tsp Salt
- 360ml Soy Milk or Almond Milk
- 120ml Olive Oil (Canola can also be used)
- 1 Tbsp White Vinegar
- 1 tsp Vanilla Extract
- 3tsp Pure Lemon Juice
- 2 Tbsp Lemon Zest
For the Lemon Coconut Frosting:
- 540g/19oz Icing Sugar
- 175ml Coconut Cream, chilled
- 1tsp Goodalls Vanilla Essence
- 1tsp Lemon Juice
- lemon rind, grated (optional)
Recipe Steps
- Preheat the oven to 180°C/350F/Gasmark 4. Ensure Coconut Cream is in the fridge.
- Spray two 8 inch cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.
- Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, olive 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.
- Frosting: Whip the chilled coconut cream, until lightly creamy, add the lemon juice and vanilla and then while mixing add the icing sugar, to create a fluffy frosting. If your frosting is too thin, add more powdered sugar, if it’s too thick, add a drop more lemon juice or coconut cream, until you get the right consistency.
- Once cool frost the cakes and decorate with toasted coconut and some extra grated lemon zest if you like.
