The Ultimate VEGAN Lemon Cake - Sarah J Thomas

Ingredients

• Grease and line 2 x 8inch round springform cake tins and preheat the oven to 180 degrees fan.
• Put the flour, sugar and baking powder into a large bowl and mix thoroughly with a spoon.
• Add the soya milk, apple cider vinegar, vegetable oil, vanilla extract, lemon juice and lemon zest
• Whisk (I used an electric hand whisk) very briefly, you don’t want to overmix, it’s just so they are combined and small lumps remaining are fine.
• Divide the mixture between the two lined cake tins
• Bake both cakes on the middle shelf for 30 minutes or until a skewer comes out clean.
• Remove from oven, leave in the tin for 10 minutes then transfer to a wire rack to cool completely.
• To make the buttercream, beat the vegan butter until soft, then add the icing sugar, lemon juice, zest and soya milk and beat again until soft and creamy.