Vegan Rainbow Lemon Cake with Buttercream Frosting | PETA
Baker and cake decorator Ashley Shotwell works her vegan baking magic with this rainbow cake.
Ingredients
- 4 lemons
- 1 1/2 cups dairy-free milk
- 2 2/3 cups flour
- 1/4 cup cornstarch or tapioca starch
- 1/2 Tbsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 1/2 cups canola oil or rice bran oil
- 1 Tbsp. vanilla
- 1 2/3 cup white sugar
- Vegan food coloring (optional)
- Rainbow Lemon Buttercream Frosting
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