Vegan Lemon Cream Cake
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Vegan Richa · by Vegan Richa★ 5.0 (2)

Vegan Lemon Cream Cake

NUTRITION · PER SERVING130M COOK
CAL 13%·PRO 11%
CARBS 34G52% OF CAL
3G FIBER17G OTHER14G TOTAL SUGAR
FAT 12G43% OF CAL
3G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist vegan lemon layer cake with a rich, tangy lemon cream filling. Citrusy and indulgent, it proves that dairy-free cakes can be just as delicious and elegant.

dessertamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 1 3/4 cup all-purpose flour
  • 1 1/2 tablespoons cornstarch (or tapioca starch)
  • 1/3 cup sugar (use 2 tablespoon more for sweeter)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup non-dairy milk
  • 1 1/2 tablespoons non-dairy yogurt (or applesauce)
  • 1 tablespoons lemon juice
  • 1 teaspoon apple cider vinegar (or white vinegar)
  • 1/4 cup oil
  • 1/2 teaspoon vanilla extract
  • a few drops of almond extract (, optional )
  • 1 teaspoon lemon zest
  • 1 cup raw cashews (soaked in warm water for at least 15 minutes)
  • 1 cup coconut cream (( white part from a can of full-fat coconut milk.))
  • 1/4 cup fresh lemon juice
  • 1/3 cup sugar (use 2 tablespoons more for sweeter)
  • 1/8 teaspoon salt
  • 1/8 teaspoon turmeric (for color, optional)
  • 1 tablespoon lemon zest
PREP
30M
SODIUM
192MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.