- 1 1/4 cups almond milk
- 1 tbsp apple cider vinegar
- 1/2 cup liquid from the can of chickpeas
- 1 1/2 cups coconut sugar
- 8 tbsp vegan butter (at room temperature)
- 2 tsp lemon zest
- 1 tbsp pure vanilla extract
- 1 tsp pure lemon extract
- 2 3/4 cups almond flour
- 1 tbsp baking powder
- pinch of sea salt
- 1 cup vegan butter (at room temperature 2 sticks)
- 4 cups powdered coconut sugar
- 2 tbsp lemon juice (fresh squeezed)
- 1-2 tbsp almond milk
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest
- Preheat the oven to 350 F. Grease two 8 inch cake pans, line with parchment rounds and grease the parchment paper as well. Sprinkle lightly with flour.
- In a measuring cup, combine the almond milk and apple cider vinegar. Let sit a few minutes until it curdles, this is your vegan buttermilk.
- In a medium sized bowl, drain the chickpeas to collect the liquid from the can. (Rinse the chickpeas and refrigerate for another use). With a hand mixer, mix on low-medium speed for about 1 minute, until light and foamy. Set aside.
- In a large bowl, add the softened butter, coconut sugar and lemon zest. Stir to combine. Beat on medium speed with the hand mixer until light and fluffy, about 3 minutes.
- Add in the lemon and vanilla extracts and beat to combine. On low speed, add in the almond milk mixture, liquid from the can of chickpeas and mix.
- Add the almond flour, baking powder and sea salt mixture and mix on low until well combined, about 1-2 minutes, scraping the sides as needed with a spatula.
- Divide the batter equally in the prepared pans.
- Bake for 35 minutes, until a toothpick inserted comes out clean. Let cool on wire racks for 10 minutes, then run a knife around the edges to loosen, and carefully invert the cakes onto your hand.
- Remove the parchment paper and place on a wire rack to cool completely. Using a mixer, beat the vegan butter until light and fluffy, about 2 minutes. Reduce the speed, add in the 2 cups of the powdered coconut sugar, lemon juice, lemon zest and vanilla extract. Beat on low, then switch to medium speed and beat until light and fluffy, about 2 minutes.
- Now add in the remaining 2 cups powdered coconut sugar and mix. If the frosting seems too thick, add a tablespoon at a time of almond milk. If the frosting seems too thin, add more coconut sugar until a desirable consistency is reached.
- Place one of the cake layers on your cake stand or plate. Frost the top evenly. Place the second cake layer on top. Top the second layer with more frosting, and frost the sides as well. Decorate as desired and serve.
- Let cool for at least 1 hour.
It’s a wonderful mix of textures and layers and such a fun way to enjoy lemon cake. Not only are these homemade lemon cake layers delicious, but it is an especially popular choice for spring and summer gatherings, when everyone’s cravings for light and citrus filled desserts are at their highest.
This lemon cake is so yummy, moist and fluffy that you must try it.