Print

Lemon Vanilla Layer Cake with Lemon Buttercream Frosting


Scale

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)
  • 44 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.