Lemon Vanilla Layer Cake with Lemon Buttercream Frosting

Lemon Vanilla Layer Cake with Lemon Buttercream Frosting// The Frosted Vegan

It is getting a little humid around these parts now that we are creeping into almost July territory (when did that happen?!), so I’m busy trying to make my hair un-frizz and eating cake, heck yeah! Almost July also means it’s almost time for my BFFs bridal shower, which I’m making the cake for.  I volunteered to bake her a vegan lemon cake for this occasion because a.) I love cake and b.) I love her! I’m always up for a multi day, multi step cake project that I can sink my teeth into and forget about everything else, so I’m pretty pumped about this project. For now, I’m making a few test cakes just to make sure the recipe comes out juuust right.  I want to avoid an all out day-of the bridal shower meltdown where I’m in a puddle of tears trying to cobble together a layer cake, not a good look. I tested this cake a couple times, just to make sure I’ve tested out all possibilities and am making the best cake ever (no pressure) for this shin dig.

For this go-round, I decided to make a small layer cake by baking the two layers in a 9-inch round pan and 8 inch round pan, but you can go sheet cake, triple layered cake, etc. This really is one of those looks-fancy-but-isn’t-hard desserts, the time consuming part is being patient enough to let the vegan lemon cakes

cool properly before frosting.  Also, I did two layers of frosting on this little cake, because the heat and humidity made my frosting to break.  So, if you have to and your frosting starts melting, give it a rest in the fridge and come back later to finish!

Lemon Vanilla Layer Cake with Lemon Buttercream Frosting// The Frosted Vegan Lemon Vanilla Layer Cake with Lemon Buttercream Frosting// The Frosted Vegan Lemon Vanilla Layer Cake with Lemon Buttercream Frosting// The Frosted Vegan Lemon Vanilla Layer Cake with Lemon Buttercream Frosting// The Frosted Vegan

I’ll post a final picture after the big cake is done for the shower, yipee!!

Lemon Vanilla Layer Cake with Lemon Buttercream Frosting// The Frosted Vegan

Adapted from Cake Merchant

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Lemon Vanilla Layer Cake with Lemon Buttercream Frosting

Ingredients

  • For the Cake:
  • 1 1/2 cups almond milk
  • 2 teaspoons apple cider vinegar
  • 1 cup plus 2 tablespoons granulated sugar
  • 1/3 cup coconut oil melted
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • Zest and juice of 2 lemons
  • For the frosting:
  • 1 cup vegan butter I used Earth Balance
  • 4-4 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1/4 cup almond milk
  • Zest and juice of 2 lemons

Instructions

  1. Preheat the oven to 350 degrees F. Grease and flour cake pans (I used a 9in and 8in) and set aside.
  2. In a large bowl, whisk together almond milk and apple cider vinegar. Stir in granulated sugar, coconut oil, vanilla, flour, cornstarch, baking soda, baking powder, and salt. Stir in the juice and zest of the 2 lemons. Pour batter into prepared pans. Bake for 20-25 minutes, or until knife inserted into center of cake comes out clean. Remove pans from oven and let cakes cool until ready to frost.
  3. To make the frosting: In a medium bowl, combine vegan butter, powdered sugar, and vanilla extract. Beat together with a hand mixer or stand mixer. Gradually add in the almond milk a tablespoon at a time,  until the frosting is spreadable but not too liquidy. Add the lemon zest and juice and continue to beat frosting.

  4. After cakes have cooled and been removed from pans, frost with buttercream frosting. Store in fridge until ready to eat.