Vegan Lemon Cake Food

VEGAN LEMON CAKE

Steps:

• Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.
• Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don't overmix, tiny lumps are okay.
• Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
• Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.
• Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.
• Frost the cooled cakes and decorate with lemon zest.

VEGAN LEMON CAKE

Steps:

• Mix dry ingredients (except sugars).
• Finely grate lemon peel and stir it inches.
• Squeeze the lemon's juice into a small bowl, mix it with the powdered sugar, and set it aside.
• Beat margarine and brown sugar and add egg replacer.
• Add flour mixture and milk to margarine mixture.
• Add vanilla.
• Pour into greased loaf pan and bake for 1 hour at 350°F.
• Let cool for at least 20 minutes.
• Invert onto a serving plate and drizzle with glaze (lemon juice and powdered sugar combination).

VEGAN LEMON GENOISE CAKE

Steps:

• Preheat oven to 350°F.
• Prepare the pans by greasing with margarine and dusting with flour.
• Mix the dry ingredients together with a whisk in a large mixing bowl.
• Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
• Add the remaining ingredients and beat one more minute.
• Divide equally between the cake pans.
• Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes).
• Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
• To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
• When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
• Cover cake with icing of your choice. May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.

VEGAN LEMON CAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
• Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
• For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

EASY VEGAN LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round cake pans with baking spray.
• Sift flour, baking powder, baking soda, and salt together in a bowl.
• Whisk sugar, margarine, soy milk, and soy yogurt together in a large bowl. Whisk in lemon juice, lemon zest, and vanilla. Add flour mixture in 2 batches, whisking well after each addition. Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick or knife inserted in the center comes out clean, 32 to 35 minutes.
• Cool cakes in pans on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool completely before frosting, about 30 minutes.