EASY VEGAN LEMON CAKE

Easy Vegan Lemon Cake image

A deliciously lemony, milk- and egg-free cake. This vegan recipe makes enough for two 9-inch cake rounds. Fill and frost however you like.

Provided by Amanda123

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

baking spray
2 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white sugar
⅔ cup margarine, melted
⅔ cup soy milk
½ cup soy yogurt
½ cup lemon juice
2 tablespoons lemon zest
2 teaspoons vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round cake pans with baking spray.
Sift flour, baking powder, baking soda, and salt together in a bowl.
Whisk sugar, margarine, soy milk, and soy yogurt together in a large bowl. Whisk in lemon juice, lemon zest, and vanilla. Add flour mixture in 2 batches, whisking well after each addition. Divide batter evenly between the prepared pans.
Bake in the preheated oven until a toothpick or knife inserted in the center comes out clean, 32 to 35 minutes.
Cool cakes in pans on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool completely before frosting, about 30 minutes.

Nutrition Facts : Calories 291.6 calories, Carbohydrate 45.5 g, Fat 10.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 367.6 mg, Sugar 26.5 g