Vegan Gluten-Free Lemon Sponge Cake
Ingredients
- 200g dairy-free margarine
- 230g caster sugar
- 200g plain or lemon yoghurt (I use soya)
- 200g milk (I use soya)
- 1 tbsp lemon extract
- 400g self-raising flour (I use gluten free)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp xanthan gum
- Squeeze lemon juice
- Zest of 2 lemons
Preparation
Preheat the oven to 180C / 350F / Gas Mark 4.
In a food mixer, beat the margarine and sugar until creamy.
Add the yoghurt, soya milk, juice, zest, lemon extract and mix.
Fold in the powders.
Divide the mixture between two tins, and bake for 20-22 minutes until an inserted skewer or knife comes out clean. Then remove from the oven and turn out onto a cooling rack.
To make the buttercream, just beat the margarine, icing sugar and lemon zest in a food mixer for 3-4 minutes until very light and fluffy.
When the cakes are completely cool, smother the top of one with plenty of vegan lemon curd and buttercream. Carefully sandwich them together, then sprinkle the top of the cake liberally with caster sugar.
