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 15 people
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
- 1.5 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 butter cream frosting
- 1 cup vegan butter (or margarine)
- 3 cups icing sugar
- 2 tsp lemon juice (plus more if needed)
Preheat oven to 350F/176C. Wipe two round cake pans lightly with coconut oil. (I used two 10-inch/25 cm non-stick cake tins). Dust with flour, shake out the excess, and set aside.
Whisk together coconut oil and cane sugar with 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 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 centre 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 (I used 2 tsp lemon juice in total).
When cake has cooled. Lather each cake generously with icing sugar and stack on on top of the other for a tiered cake.
Cake will keep in fridge for up to one week, but best 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 as a whole cake, or in individual cut slices).
Nutritional information is a rough estimate.
Calories: 447kcal | Carbohydrates: 65g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Sodium: 308mg | Potassium: 107mg | Fiber: 2g | Sugar: 41g | Vitamin A: 575IU | Vitamin C: 4mg | Calcium: 114mg | Iron: 2mg