Vegan Lemon Cake with Cream Cheese Frosting
Ingredients
- 1/2 cup maple syrup ((add 1 tbsp sugar for sweeter))
- 1/3 cup lemon juice (( 1 tbsp more if using whole grain flours))
- 1/4 cup oil
- 1/4 cup water ( or non dairy milk)
- 1/4 tsp vanilla extract (optional)
- 1 1/2 cup flour
- 2 tbsp almond flour or meal (, or use more flour to make it nutfree)
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/3 tsp salt
- 1/8 tsp turmeric (for color, optional)
- zest of 1/2 to 1 lemon depending on the size of the lemon and your preference of lemonyness
- 6 oz vegan cream cheese ((I use kite hill plain almond cream cheese, see notes to make your own cashew cream cheese))
- 1/4 cup maple syrup
- 1 tbsp lemon juice
- a pinch of salt
- 1 - 2 tbsp powdered sugar and 2 drops of vanilla if needed
Steps
- 1
Preheat the oven to 350 degrees F. Mix the wet ingredients in a bowl until well combined.
- 2
Add the 1 1/4 cup flour and the rest of the dry ingredients and whisk well to make a smooth batter. Add rest of the flour 1 tbsp at a time to make a smooth flowy batter, but not overly watery or overly stiff. You might not need all of the flour if using whole grain flour.
- 3
Pour the batter into a lined or greased pan. Even it out using a spatula.
- 4
Bake for 25 to 30 minutes if using a square baking dish or brownie pan. If the dish is stoneware, add a few more mins to the baking time. If baking a Loaf: 40 to 50 minutes, Cupcakes: 20 to 25 minutes for cupcakes. Test with a toothpick from the center. It should come out clean. Cool in the pan for 10 mins, then remove and let it cool completely before frosting.
- 5
Whisk the ingredients under frosting until smooth. Add 1-2 tbsp powdered sugar for sweeter frosting. Adjust the tang with lemon zest if needed. Add a drop or so vanilla extract or almond extract for flavor (optional). Chill the frosting for 15 mins if too flowy.
- 6
Spread the frosting on the cake evenly. Slice and serve. Store refrigerated for upto 4 days. The lemon flavor gets stronger on storing