Vegan Easter Lemon Sponge Cake
Ingredients
- 360ml unsweetened almond milk
- juice of half a lemon, save other half for frosting
- zest of 1 lemon
- 230g caster sugar
- 110ml sunflower oil
- 2 tsp vanilla bean paste, or extract
- 250g self-raising flour
- 2 tbsp cornstarch
- 1/2 tsp bicarbonate of soda
- for the lemon buttercream frosting: > 300 g dairy-free butter, i used nuttelex
- 1 tsp vanilla paste, or extract
- 450g icing sugar
- juice of half a lemon
- for the decoration: > dark chocolate, melted
- vegan mini eggs or chocolates
- how to make:
- 3. stir in sugar, oil & vanilla.
Preparation
Preheat oven to 180°C / 350°F. Grease & line two cake tins
In large bowl, mix lemon juice & zest with almond milk & set aside for 5 minutes (or more) to
Stir in sugar, oil & vanilla
Add in dry ingredients a small amount at a time until well combined (use electric mixer to make mixture extra fluffy)
Transfer batter to cake tins, dividing amount equally. Bake for 25-30 minutes until golden brown on top and a cake tester comes out clean
Once baked, allow cakes to rest in the pan for few minutes before removing & cool on wire rack. Wait until completely cooled before decorating. Can put cakes in freezer for few hours or overnight so it's easier to decorate
For frosting: • Simply whisk butter & vanilla together then add small amount of icing sugar at a time until fully incorporated. Whisk in lemon juice. Spread on cake
Use a pastry brush to dip into melted chocolate then carefully flick chocolate onto cake to create speckled effect. Keeps in fridge for up to 4 days. Enjoy