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Vegan-Lemon-Almond-Cake

Vegan Lemon Almond Cake

Vegan Lemon Almond Cake. It's moist, lemony nutty, and light. The perfect blend of sweet and citrus. Topped with a classic lemon buttercream frosting. Needless to say, it's the perfect cake for a celebration, don't you think?
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Prep Time 25 minutes
Cook Time 45 minutes
cooling time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 15 People
Calories 428 kcal

Ingredients
  

FOR THE CAKE:

  • 1 cup coconut oil melted
  • 1 1/4 cup cane sugar
  • 2 cups almond milk
  • 2 tsp vanilla extract
  • 1/2 cup lemon juice + the zest of 4 lemons
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp sea salt finely ground
  • 2 cups almond flour ground blanched almonds
  • 1/2 cup coconut yogurt

FOR THE LEMON BUTTERCREAM FROSTING:

  • 1 cup vegan butter or margarine
  • 3 cups icing sugar
  • 2 tsp lemon juice plus more if needed
  • US CUSTOMARY
  • METRIC

Instructions
 

  • Preheat oven to 350F/176C. Wipe two round cake pans lightly with coconut oil. Dust with flour, shake out the excess and set aside.
  • Whisk together coconut oil and cane sugar with an electric mixer in a large bowl. Pour in almond milk, vanilla, lemon juice, and the zest of four lemons. Mix to combine.
  • Sift flour, baking soda, baking powder, and sea salt into the mixture. Mix gently until just combined, then fold in almond meal and coconut yogurt.
  • Divide batter evenly between your two cake tins. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before removing from cake tins or frosting.

FOR THE LEMON BUTTERCREAM FROSTING:

  • Add vegan butter to a mixing bowl. Sift icing sugar into bowl bit-by-bit while mixing together with an electric mixer.
  • Add lemon juice 1 tsp at a time until you've reached desired icing thickness.
  • When the cake has cooled. Lather each cake generously with icing sugar and stack it on top of the other for a tiered cake.

Notes

Notes:
The cake will keep in the fridge for up to one week, but best be served fresh.
This cake also freezes very well! Wrap tightly or store in an air-tight container. Let thaw fully (1-2 hours) before serving.
You can store it as a whole cake, or in individual cut slices.

Nutrition

Calories: 428kcalCarbohydrates: 63gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 310mgPotassium: 33mgFiber: 2gSugar: 41gVitamin A: 575IUVitamin C: 1mgCalcium: 107mgIron: 2mg
Keyword almond, lemon
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