Easy Vegan Lemon Cake

Amaaaaaazing!! So moist, so fluffy, perfect amount of lemon, so easy to make, so perfect!. It just eats like cake, nobody would ever guess that it is vegan- it just like a typical cake, but it's egg-free and dairy-free.

This easy vegan lemon cake is as light as air, with perfect texture and a great zing from the lemon. And best of all this one-bowl vegan lemon cake recipe is so easy. No unusual ingredients and it is moist and delicious.

Ingredients:

• 300ml dairy free milk
• 1 tbsp lemon juice
• 150g dairy free butter
• 3 tbsp golden syrup
• zest of 2 lemons
• 275g plain flour
• 150g granulated sugar
• 2 tsp baking powder
• 1 tsp bicarbonate soda
• 1 tsp lemon essence

For the vegan lemon frosting:

• 150g dairy free butter
• 400g icing sugar
• 3 tbsp lemon juice
• 1 tsp lemon essence

Method:

Preheat oven to 180ºC/160ºC for fan oven. Lightly grease 3x6" baking pans or 2x8" round baking pans.

Stir lemon juice into the milk and set aside for 10 minutes.

In a pan over a medium-heat, melt butter and golden syrup. Set aside to cool slightly.

Sieve the flour, sugar, baling powder and bicarbonate of soda into  large mixing bowl.

Pour milk, melted butter mixture, lemon zest and lemon essence over the flour mixture and stir well until it becomes smooth batter. Do not over-mix the batter when adding the dry ingredients. Combine well, but don't beat.

Divide the mixture between the three prepared pans and bake for 25-30 minutes or 30-35 minutes for the two prepared pan or until an inserted skewer comes out clean.

Allow the cake to cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.

For the lemon frosting: Beat together all the frosting ingredients until smooth. 

When the cakes are completely cold, sandwich together with some icing . Spread the remaining icing over the top and sides of the cake. This amount is for semi-naked cake. If you prefer full frosting, just double the amount of the frosting.

Enjoy!