Vegan Easy Lemon Yogurt Cake
Easy Lemon Yogurt Cake
Ice your cake and top with fresh berries or edible flowers
Ingredients
WET
- 1/4 cup 60g vegan butter, melted
- 1 tbsp lemon juice
- 1/4 cup 60ml soy milk
- 1/2 cup 150g So Delicious Vegan Yogurt
- 3/4 cup 160g caster sugar
- 1 tsp vanilla
DRY
- 1 1/2 cups 180g all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp cornstarch
- zest of 1 lemon
VANILLA BUTTERCREAM
- 200g vegan butter
- 300g icing sugar
- 1 tsp vanilla bean paste
- 1/2 tsp salt
- 1 tbsp soy milk
Instructions
- Preheat oven to 180ºC.
- In a large mixing bowl, whisk together the ‘wet’ ingredients; melted butter, lemon juice, soy milk, yogurt, caster sugar and vanilla until well combined.
- Add the flour, baking soda, salt, cornstarch and lemon zest and stir until just combined.
- Pour into a 20cm greased round cake tin and smooth the batter out on top so its flat. Bake for 40-45 minutes or until a skewer comes out clean when inserted.
- Wait for cake to cool completely before icing!!!
- To make the buttercream, combine all buttercream ingredients in a bowl and beat with electric beaters for 2-3 minutes until light and fluffy.
- Ice your cake and top with fresh berries or edible flowers (I’ve used pansies, cherry blossoms and nasturtium leaves on my cake!)
- Enjoy!!!
Tried this recipe?Let us know how it was!
One Response
The buttercream amount is kinda insane for the cake amount, and it’s too much salt that one can actually taste the salt. The cake foundation is tasty though.