HELLO ! It's been like ... 6 months since the last bakecetera post ! I wish I could say that I've been busy writing the finishing touches on my PhD thesis, but that would be a less-than-truthful statement. Oops.
Well, in order to make up for the lack of activity around here, I present the most delicious (vegan) spring cake imaginable. This particular cake is a birthday cake (for a very special birthday man!), but I am fairly sure this is going to be the go-to cake of the season. The lemony-vanilla cake is moist and delicious. The lemon curd in the middle is tart and creamy. And the slightly-flavoured vanilla buttercream seals the deal.
Perhaps it will provide me with a long lasting sugar rush so that I can actually progress on these PhD papers ...
This recipe is barely adapted from a previous bakecetera post, vegan vanilla cupcakes. It makes one 9-inch (23 cm) layer cake or two 6-inch (15 cm) layer cakes. This cake is made up of two 6 inch cakes ! For a layer cake with 9-inch layers, just double the recipe. The recipe below can also make 12 cupcakes.
Vegan double lemon cake - what you need:
For the cake:
- 2 cups all purpose flour
- 1 cup sugar*
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsweetened apple sauce*
- 1/4 lemon juice
- 1/3 cup oil (I used olive, but vegetable is fine)
- 1 teaspoon vanilla extract or the seeds from one vanilla pod
- 1 teaspoon lemon zest
* I couldn't find unsweetened apple sauce, so I used sweetened apple sauce and only 3/4 cups of sugar. If you prefer a less sweet cake or can only find sweetened apple sauce like me, I recommend that you lower the amount of sugar in this cake slightly from 1 cup.
+ lemon curd:
You will use around 1/4 - 1/2 cup of lemon curd for the cake, but we served extra lemon curd with the cake and it was a lovely addition to the dessert plate.
+ about 2 cups your favourite buttercream frosting:
Vegan double lemon cake - what you do:
Pre-heat your oven to 180 C or 350 F. Grease the cake pans with (vegan) butter, and then dust it with flour. Set aside.
In a medium bowl, stir together all of the dry ingredients (except the lemon zest).
In a large bowl, stir together all of the wet ingredients.
Beat the dry mix into the wet mix until blended. Then fold in the lemon zest.
Evenly separate the batter into the two pans. The batter will be slightly thick. Tap the pans on the counter top a few times to get any air bubbles out.
Bake the cakes for 22-25 minutes, or until an inserted toothpick comes up clean. These times are for 6 inch cakes, for 9 inch cakes you may have to bake them slightly longer.
Turn the baked cakes out onto a cool rack, and cool completely.
Place one layer of cake on a stand or plate. Frost this cake. Then, make a little barrier along the edge of the cake using the buttercream. I used a pipping bag to do this. (AKA: a sandwich bag with an angle cut off.)
Fill the center of the cake with the lemon curd. If you want more lemon curd, just make a higher frosting barrier.
Place the second cake on top, and with the remaining frosting from the pipping bag, fill in the sides.
Frost a thin "crumb coat" around the entire cake. Let this sit in the fridge for 15 minutes.
After the first coat has hardened up a bit, frost the final layer.
ADD SPRINKLES !
We had a very rainy weekend in Lausanne, and spent most of the time indoors watching new series and eating this cake + the extra lemon curd. It was a very sad moment when all of the cake was gone. I can't wait to make this recipe again !
Baking soundtrack - tunes to inspire your inner baker: