The Best Lemon Cake (Egg-Free and Vegan)

Steps

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1. 1
   Combine all-purpose flour, sea salt, baking powder, and baking soda in a bowl. Set aside the dry ingredients.
   ≈0:13
2. 2
   Prepare two 8-inch cake pans by greasing them with oil and lining the bottom with parchment paper rounds. Grease the parchment paper as well to prevent sticking.
   ≈0:58
3. 3
   Zest three large lemons using a microplane. Peel the lemons and remove the white pith and membranes, then mince the lemon flesh. Strain any collected lemon juice.
   ≈1:50
4. 4
   Add organic cane sugar to the lemon zest and massage them together with your fingertips to release the essential oils and create a moist, yellow mixture.
   ≈3:04
5. 5
   Add softened vegan butter and an equal amount of neutral oil to the lemon sugar mixture. Mix with an electric mixer on low speed, gradually increasing to medium speed, until glossy and shiny.
   ≈3:37
6. 6
   Add aquafaba (liquid from canned chickpeas) to the mixer and beat on medium speed for about 30-45 seconds until foamy.
   ≈4:36
7. 7
   Add room-temperature oat milk, vegan sour cream, and pure vanilla extract to the whipped aquafaba. Mix on low speed to combine all wet ingredients.
   ≈4:36
8. 8
   Add the minced lemon flesh and lemon juice to the wet mixture. Gradually add the dry ingredients in batches on low speed, starting with half. Switch to a silicone spatula if needed to avoid overmixing.
   ≈5:18
9. 9
   Divide the batter evenly between the prepared cake pans. Smooth the top of each cake with an offset spatula for an even surface.
   ≈5:58
10. 10
    Preheat the oven to 350°F (175°C) on the center rack. Bake the cakes for approximately 30 minutes. Test with a toothpick—a few dry crumbs are fine, but no wet batter should come out.
    ≈6:19
11. 11
    Let the baked cakes rest on a wire rack for 30 minutes. This prevents the bottoms from becoming soggy. Carefully invert the cakes out of the pans.
    ≈6:46
12. 12
    Allow the cakes to cool to room temperature, ideally chilling in the fridge for at least 1 hour before frosting to prevent the frosting from melting.
    ≈7:23
13. 13
    Make the frosting: Beat softened vegan butter on medium speed until smooth, then add softened vegan cream cheese and mix until fluffy.
    ≈7:30
14. 14
    Sift powdered sugar to remove lumps and gradually add it to the butter-cream cheese mixture. Add 2 tablespoons of lemon zest, 1/8 teaspoon sea salt, and 1 teaspoon vanilla extract.
    ≈8:19
15. 15
    Place the cooled cakes on a cake board. Using an offset spatula, frost between the layers and over the top of the cake. The cream cheese frosting won't be as fluffy as traditional buttercream, but the flavor is outstanding.
    ≈9:02
16. 16
    Briefly refrigerate the frosted cake for 20-30 minutes to let the frosting set. Remove the cake board and decorate the top with fresh raspberries or other fruit of your choice.
    ≈9:47
17. 17
    Slice and serve with a fork. Enjoy the lemony, tart, sweet, and pillowy texture of this vegan lemon cake.
    ≈10:36