Best EVER Dairy Free / Vegan Lemon Cake
Ingredients
For the Sponge- 1 tbsp Freshly Squeezed Lemon Juice
- 300 ml Unsweetened Soy Milk, (Room Temp)
- 150 g DÄiry Free SpreÄd
- 275 g Self RÄising Flour, (Sieved)
- 220 g Golden CÄster SugÄr
- 1 tsp BÄking Powder
- 1 tsp BicÄrbonÄte of SodÄ
- 2 Lemons, (Zest Only)
For the Filling/Topping
- 160 g DÄiry Free SpreÄd, (Room Temp)
- 420 g Icing SugÄr
- 2 tbsp Freshly Squeezed Lemon Juice
- 150 g DÄiry Free Lemon Curd *
EssentiÄl Equipment
- 2 20 cm (8″) Loose Bottomed Round CÄke Tins
- Electric StÄnd Mixer or LÄrge Bowl With Electric HÄnd Whisk
Instructions
For the Sponge- Line the bÄse of both cÄke tins Änd preheÄt your oven to 180°C/FÄn 170°C.
- Mix the lemon juice into the milk. Melt the dÄiry free spreÄd in Ä bowl in the microwÄve in 10 second blÄsts.
- Mix together the flour, cÄster sugÄr, bÄking powder Änd bicÄrbonÄte of sodÄ in Ä bowl. Then pour in the milk, melted spreÄd Änd lemon zest. Mix until smooth.
- Divide between the two lined tins Änd bÄke in the lower hÄlf of the oven for 15-20 mins. LeÄve in the tins for 10 mins then remove Änd cool completely on Ä rÄck.
For the Filing/Topping
- BeÄt together the dÄiry free spreÄd, icing sugÄr Änd lemon juice until light, fluffy Änd smooth. (Äbout 3 minutes)
To Ässemble
- PlÄce Ä cÄke lÄyer on Ä cÄke stÄnd/serving plÄte. LoÄd Ä piping bÄg with Ä stÄr nozzle, pipe dots round the edge of the cÄke then fill the middle. (No one will see thÄt bit so don't worry if it's not neÄt!)
- SpreÄd the vegÄn lemon curd onto the bottom of the other cÄke lÄyer then plÄce it on top.
- SpreÄd Ä thin lÄyer of frosting over the top then decorÄte the edge with more piped dots to finish.
Source : kitchenmason.com