Best EVER Dairy Free / Vegan Lemon Cake! (Video Tutorial Included)

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This beautiful dairy free / vegan lemon cake is light, moist and CRAZY delicious! Just like these vegan chocolate chip cookies, you’d never know it was free from anything. Teamed up with an incredible dairy free lemon curd, this vegan lemon cake will convince your friends and family that you’re a total pro when we know it was actually very easy to create! Shhhh, it’ll be our little secret…



Nope! The only items someone who doesn’t follow a dairy free/vegan diet may not already have is the soy milk and the dairy free spread. Both are very cheap and readily available from most supermarkets. Other than that, I’d be very surprised if you didn’t already have everything you need to make this fabulous cake right now!

Ingredients
For the Sponge

  • 1 tbsp Freshly Squeezed Lemon Juice
  • 300 ml Unsweetened Soy Milk (Room Temp)
  • 150 g Dairy Free Spread
  • 275 g Self Raising Flour (Sieved)
  • 220 g Golden Caster Sugar
  • 1 tsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 2 Lemons (Zest Only)

For the Filling/Topping

  • 160 g Dairy Free Spread (Room Temp)
  • 420 g Icing Sugar
  • 2 tbsp Freshly Squeezed Lemon Juice
  • 150 g Dairy Free Lemon Curd *

Essential Equipment

  • 2 20 cm (8″) Loose Bottomed Round Cake Tins
  • Electric Stand Mixer or Large Bowl With Electric Hand Whisk

Instructions
For the Sponge

  1. Line the base of both cake tins and preheat your oven to 180°C/Fan 170°C.
  2. Mix the lemon juice into the milk. Melt the dairy free spread in a bowl in the microwave in 10 second blasts.
  3. .....................................................

for full recipes please see : kitchenmason.com

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