Vegan Lemon Cream Layer Cake
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INGREDIENTS:
FOR THE CAKE
1/4 cup almond milk, unsweetened
1 tbsp apple cider vinegar
5 oz vegan butter
3 tbsp maple syrup
1 1/4 cup all purpose flour
4 tbsp cornstarch
1 tsp baking soda
3/4 cup monk fruit sweetener or organic cane sugar
finely grated zest of 3 large lemons
FOR THE LEMON BUTTERCREAM
1/4 cup vegan butter, room temperature
1/4 cup vegan shortening, room temperature
2 cups powdered monk fruit or organic powdered sugar
1 tsp vanilla extract
2 tbsp lemon juice (or 1 tbsp for less intense lemon flavor)
1/4 cup almond milk
finely grated zest of 1 lemon
DIRECTIONS:
FOR THE CAKE
INGREDIENTS:
FOR THE CAKE
1/4 cup almond milk, unsweetened
1 tbsp apple cider vinegar
5 oz vegan butter
3 tbsp maple syrup
1 1/4 cup all purpose flour
4 tbsp cornstarch
1 tsp baking soda
3/4 cup monk fruit sweetener or organic cane sugar
finely grated zest of 3 large lemons
FOR THE LEMON BUTTERCREAM
1/4 cup vegan butter, room temperature
1/4 cup vegan shortening, room temperature
2 cups powdered monk fruit or organic powdered sugar
1 tsp vanilla extract
2 tbsp lemon juice (or 1 tbsp for less intense lemon flavor)
1/4 cup almond milk
finely grated zest of 1 lemon
DIRECTIONS:
FOR THE CAKE
- Preheat the oven to 350F and spray three 6" baking pans with non stick cooking spray, coconut oil spray, or grease it with vegan butter.
- Mix together the apple cider vinegar into the almond milk and set aside so it can curdle (vegan version of buttermilk).
- Put the vegan butter and maple syrup in a small pan and heat it up until the butter has melted then set it aside so it can cool a bit.
- Sift together the flour, cornstarch and baking soda in a large bowl. Mix in the monk fruit or sugar and lemon zest.
- For full instructions please see : neuroticmommy.com
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