Lemony Cake with Cashew Frosting

Vegan Lemon Cake

You are probably thinking this is a lilac cake but it is not, I honestly used them up for their pure natural beauty; most importantly I made this cake to virtually share with my mom for mother’s day and I do plan on baking it once I get to see her, shades of purple and pink are her favourite therefore the lilacs. For all of those who have your mom nearby enjoy it and for the ones of us who our moms are across continent or countries, our best way to show appreciation is to keep in touch with them if not daily then call to say hello and ask how their day is going at least once a week,

It’s been a while since I’ve decorated a cake, for all of you who don’t know me I did actually go to a vegan pastry school and then in Paris for traditional patisserie classes and while I love and know that my life could be so much more easier following the traditional standards I will stand strong on this vegan mission to less animal product consumption; using eggs and traditional butter will make things so much easier but once you make our second vegan cake you will then have everything you need in your pantry and know this doesn’t alter the texture of baked goods, if so creams and frostings are much more richer from the nuts but it doesn’t leave that creamy after taste in your mouth.

With this in mind, don’t hesitate about baking vegan goods, yes they still contain sugar but at least they aren’t frosted with so much butter and considering these nut frostings are so rich you don’t need as much ad this makes a slice so much filling and satisfying. i hope you all enjoy and if you bake it let me know by tagging me on social media @world_kitchen_adventures

Lemony Cake Cashew Frosting

Vegan

Makes: 12 servings

Prep time: 20 mins

Cook time: 1hr 25 mins

Ingredients:

• 2 ¼ cup flour
• 2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cream of tartar
• 1 ¼ cup sugar
• 1/2 cup olive oil*
• 1 cup milk
• 1/4 cup lemon juice
• 2 tsp vinegar
• Zest of 2 medium lemons
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• 4 Tbsp lemon juice to pour over baked cake
FROSTING
• 1 ¼ cup cashews, soaked overnight**
• 2 Tbsp powdered sugar
• 2 Tbsp natural unsweetened yogurt, I used almond yogurt
• 3 Tbsp lemon juice
• 1 tsp almond extract
• 1 Tbsp agave***

Instructions:

1. Preheat your oven at 350F and prepare your mold, mine was 7” so it could be higher but you can use a more traditional 8” but baking time might be slightly less
2. Combine milk, vinegar and lemon juice and set aside for a few minutes; with an electric mixer beat sugar and oil until sugar is slightly melted and then add the rest of liquids, slowly pour the rest of dry ingredients and beat until everything is thoroughly mixed and finally toss in the lemon zest and beat for a few seconds
3. Pour the batter in your mold and bake for 1 hour and 25 minutes or until you a toothpick comes out slightly clean when tested.
4. For the frosting, simply blend all the ingredients on a high speed blender until very smooth and creamy. I often do any frosting overnight because it has a better and thicker consistency the next day.
5. Once the cake has been baked and completely cooled down, make a few holes with a toothpick or anything that won’t make the holes too big and pour those 4 Tbsp of lemon juice for the cake to absorb
6. Now it’s ready to frost it and add some lemon zest if desired. Enjoy!

*You can replace with vegetable oil

** Soaked and peeled almonds can be used in place of cashews.

***You can replace with maple syrup or honey.