Vegan Lemon Cake with Blue Spirulina Frosting
Ingredients
- 2 1/2 cups all-purpose flour 300g
- 1/4 cup powdered sugar 25g
- 1/2 cup sugar of choice 100g
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup non-dairy yogurt 90g
- 1/2 cup lemon juice
- 1/2 cup milk of choice
- 120g coconut oil or butter
- Zest of 1 lemon
- 200g dairy-free butter
- 2 to 2 1/2 cups powdered sugar
- 1/2 to 1 teaspoon blue spirulina powder
- 1 teaspoon vanilla bean extract
- 1/4 teaspoon rose salt
- 1/2 to 1 tablespoon cold soy milk for thinner consistency
Preparation
Preheat oven to 175°C and grease layer cake pans then set aside
In a large bowl, whisk the dry ingredients together until combined and set aside
In a stand mixer, cream together coconut oil or butter, sugar, and yogurt
Add in half of the flour mixture and mix on low speed
Add in milk, lemon, and the remaining flour mixture then mix on medium speed for about 1-2 minutes or until smooth
Slowly pour the batter into the prepared pans and tap gently against the counter to release air bubbles
Bake for 20-25 minutes then remove the pan from the oven and let cool in the pan for 10 minutes on a wire rack
Invert the cake onto a rack with parchment paper and cool completely
Frosting
Whip butter in the stand mixer bowl with the paddle attachment on medium to high speed for about 2 minutes
Stop mixer and add the sifted powdered sugar, spirulina powder, and salt then mix on low speed until incorporated
Scrape the bottom and sides of the bowl and add in vanilla and milk if a thinner consistency is desired
Mix on medium-high speed for 1 to 2 minutes until smooth
