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?
Servings Prep Time
15people 25minutes
Cook Time Total Time
45minutes 70minutes
Servings Prep Time
15people 25minutes
Cook Time Total Time
45minutes 70minutes
Ingredients
For the cake:
  • 1cup (200g) coconut oil
  • 1 1/4cup (150g) cane sugar
  • 2 cups (480ml) almond milk(or other plant milk)
  • 2tsp vanilla extract
  • 1/2cup (120ml) lemon juice+ the zest of 4 lemons
  • 3cups (360g) all purpose white wheat flour
  • 1.5tsp baking soda
  • 2tsp baking powder
  • 1/4tsp sea salt, finely ground
  • 2cups (200g) almond meal*(ground blanched almonds)
  • 1/2cup (125g) coconut yogurt
For the lemon butter cream frosting
  • 1/2cup vegan butter(or margarine)
  • 1 1/2cups (180g) icing sugar
  • 2tsp lemon juice(plus more if needed)
Instructions
  1. Preheat oven to 170C/340F. Lightly spray two round cake pans with nonstick spray. (I used two 10-inch/25 cm non-stick cake tins). Dust with flour, shake out the excess, and set aside.
  2. Melt coconut oil in saucepan and transfer to a large mixing bowl. Whisk together coconut oil and cane sugar with electric mixer. Pour in almond milk, vanilla lemon juice and the zest of four lemons. Mix to combine.
  3. Sift flour, baking soda, baking powder and sea salt into bowl. Mix gently until just combined, then fold in almond meal and coconut yogurt.
  4. Divide batter evenly between your two cake tins. Bake for 45 minutes, or until a toothpick inserted into the centre comes out clean. Let cool completely before removing from cake tins or frosting.
  5. For the Lemon Buttercream frosting: Add 1 cup vegan butter to a mixing bowl. Sift 3 cups icing sugar into bowl. Whisk together with an electric mixter to combine. Add lemon juice 1 tsp at a time until you’ve reached desired icing thickness (I used 2 tsp lemon juice in total).
  6. When cake has cooled. Lather each cake generously with icing sugar and stack on on top of the other for a tiered cake.
Recipe Notes

* I used coconut vegan butter for this recipe, made by Vita ‘Coco. You can also use margarine if vegan butter is hard to find.

Cake will keep in fridge for up to one week, but best served fresh.

This cake also freezes very well! Wrap tightly in tin-foil or an air-sealed container. Let thaw fully (2-3 hours) before serving.