As a teacher, I have received a number of thoughtful gifts from students over the years, but this one takes the cake. One of my advisees and students also happens to be a Food Network Kids Baking Champion and as an end-of-school-year thank you, she baked a cake for me.
All photos courtesy of Natasha Jiwani.
Cakes are her signature, including the incredible 7-layer rainbow cake that won her first place (see photo below). So, you can imagine my delight when she delivered a vegan creation that she'd made just for me.
This Vegan Lemon Layer Cake with "Buttercream" is to-die-for good. Sweet and lemony, but light and airy, this cake is a perfect marriage of sugar and tang. Decadent yet spongy, she hit all the right notes for flavor and texture. In fact, as I shared slices with my family, it was a unanimous decision that this cake nudges out our long-time family favorite lemon cake from a local bakery.
Best of all, this student not only delivered the cake with a heartfelt note for me, but she was also willing to share her recipe so I can attempt to tackle the many layers this summer. To see more of Natasha's incredible creations, follow her on Instagram, or check out her website here.
Here's the recipe.
Vegan Lemon Layer Cake with "Buttercream"
Cake Ingredients
2 2/3 cups flour (all purpose or cake flour)
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
Pinch of salt
1 1/2 cups almond or soy milk
3/4 cup vegetable oil
1/3 cup lemon juice
2 tablespoons lemon zest
2 teaspoons vanilla extract
2 tablespoons apple cider vinegar
Frosting Ingredients
1 cup vegan butter
4-6 cups pure powdered sugar (just powdered sugar and cornstarch)
2-4 tablespoons almond or soy milk
2 tablespoons vanilla extract
3 tablespoons lemon juice
1 1/2 tablespoons lemon zest
1/2 tablespoon citric acid (optional, but gives the frosting a tart flavor)*
Cake Method
Mix the dry ingredients in a large mixing bowl and set aside.
In a medium sized mixing bowl, combine the wet ingredients.
Pour the wet ingredients into the dry ingredients, mix until there are no lumps left.
Pour the batter into four 6-inch round cake pans, or into three 8-inch round cake pans and bake at 350 for 25-35 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Cool cakes in pans for about 10 minutes and then turn out onto cooling racks. Cool completely before frosting.
Frosting Method
Beat the vegan butter by hand or with a mixer until lighter in color and fluffy in texture. Then, slowly mix in half of the powdered sugar. Beat on low until incorporated.
After the first half of the powdered sugar is incorporated, add some almond milk. Keep alternating until you get the taste and texture you are looking for, checking for sweetness.
Mix in the vanilla extract, lemon juice, lemon zest, and citric acid. Beat until smooth.
Place a few tablespoons of frosting between each layer, and then use the majority of the frosting to cover the top and sides of the cake. Decorate with vegan sprinkles, vegan lemon candies, or dust with some yellow-tinted sugar.
Store cake, covered, in the refrigerator for several days. Remove and let sit at room temperature for at least 30 minutes before slicing to serve.
Enjoy!
*You can leave out the lemon juice, lemon zest, and citric acid for a vanilla buttercream frosting.
