Iswari (iswari) wrote in vegancooking,

Lemon cake with lemon buttercream and strawberry filling


MAKE THE LAYERS (layers are from Costigan's "More Great Good Dairy-Free Desserts")

1 cup whole wheat pastry flour, sifted
1 cup white flour, unbleached, sifted
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup maple syrup
2/3 cup non-dairy milk
1/4 cup + 2 tbsp freshly squeezed lemon juice
1 tsp minced lemon zest
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
2 teaspoons apple cider vinegar

Preheat oven to 350.
Grease two 8-inch round cake pans and line bottoms with parchment.
Mix dry ingredients together in one bowl. Mix and whisk wet ingredients in another.
Combine, then pour into pans and bake 20-25 minutes until done.
Cool 10 minutes in pans on rack, then remove and set layers on rack until totally cool.
Slide layers onto cardboard circles, wrap in plastic and chill for 1-8 hours.


1/2 cup non-hydrogenated vegan margarine
1/2 cup non-hydrogenated vegan shortening
4 cups confectioner's sugar
4-5 tbsp freshly squeezed lemon juice
1/2 tsp lemon extract
A few drops of yellow food coloring (just enough for a pale yellow, nothing bright)

Beat the margarine and shortening together.
Alternate adding sugar and lemon juice, then extract and food coloring (optional).


1 quart strawberries (I used a little less here, as a few weren't good)
squeeze of lemon
Agave nectar

Reserve a few strawberries for decorating the top of the cake.
Slice the rest of the strawberries and slightly mash them with a fork
Squeeze a tiny bit of lemon over the strawberries.
Pour some agave nectar over them, toss to coat and let sit for about half an hour.
Pour into a mesh strainer and drain out the syrup as much as possible.


Place a layer on a plate, spread with a thin layer of buttercream and top with berries.
Place the other layer on top and frost the top and sides.
Chill a bit to let the buttercream set.
Decorate with strawberries cut in half just before serving, so the juice doesn't run.

N.B. I multiplied this by 1.5 for 9-inch pans. I've also done this recipe with cupcakes, but then I put chopped strawberries directly in the cake batter and half a strawberry on top of each cupcake (place strawberries just before serving to minimize juice running).
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