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

  1. Preheat oven to 180°C / 350°F. Grease & line two cake tins

  2. In large bowl, mix lemon juice & zest with almond milk & set aside for 5 minutes (or more) to

  3. Stir in sugar, oil & vanilla

  4. Add in dry ingredients a small amount at a time until well combined (use electric mixer to make mixture extra fluffy)

  5. 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

  6. 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

  7. 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

  8. 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

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