Vegan Lemon Cake

Scaled for 12 portions · 8 steps

1.25 cupunsweetened soy milk (or almond milk)2 tspapple cider vinegar0.5 cupaquafaba (liquid from a can of chickpeas)8 tbsp(1/2 cup) vegan butter, softened to room temperature0.5 cupneutral flavored oil, such as vegetable or grapeseed1.5 cupgranulated sugar1 tbspfreshly grated lemon zest1 tbsppure lemon extract2 tsppure vanilla extract3 cupcake flour*1 tbspbaking powder0.5 tspsalt0.5–1 tspyellow food coloring, optional1 cupvegan butter, softened to room temperature4 cuppowdered sugar2 tbspfresh squeezed lemon juice1–2 tbspnon-dairy milk1 tbspfreshly grated lemon zest1 tsppure vanilla extract

0 of 19 gathered