VEGAN LEMON GENOISE CAKE
I made this cake for my friends wedding last summer. Many of the guests (non-vegans) at the wedding were worried how the cake would taste. Everyone loved it! The Bride found the recipe somewhere online and we played with it. I tripled this recipe to make this for the wedding ( two 10 inch round cakes and two 8 inch round cakes) You could use my Easy Buttercream Icing # 425083, to ice the cake, but we used my Macadamia Nut Butter Buttercream Icing #425225. To make either of these icings vegan, just leave out the meringue powder. To fill the middle of the layers we used my Vegan Lemon Curd #425233.
Provided by CupcakeAngel
Categories Dessert
Time 50m
Yield 2 8 inch cakes, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Prepare the pans by greasing with margarine and dusting with flour.
- Mix the dry ingredients together with a whisk in a large mixing bowl.
- Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
- Add the remaining ingredients and beat one more minute.
- Divide equally between the cake pans.
- Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes).
- Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
- To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
- When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
- Cover cake with icing of your choice. May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.
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Heath Latta
[email protected]I'm not a vegan, but I really enjoyed this cake. It was moist and flavorful, and the lemon glaze was the perfect finishing touch.
Mr Tanvirul FF
[email protected]This cake is perfect for any occasion. It's easy to make and always a crowd-pleaser.
Divya Keni
[email protected]I made this cake for a bake sale and it was a huge success! Everyone loved it.
JR Julhas
[email protected]This cake was a bit too dry for my taste, but the flavor was good.
Selim Leo
[email protected]The glaze on this cake was a bit too runny, but the cake itself was delicious.
Umiar Bacha
[email protected]This cake was a bit too sweet for me, but overall it was a good recipe.
Shah Faisal Gamer
[email protected]I had some trouble getting the cake to rise properly, but the flavor was still good.
Upeksha Ilario
[email protected]This cake was a bit too dense for my taste, but the flavor was good.
Trinity Burks
[email protected]I made this cake for my friend's birthday and she loved it! She said it was the best vegan cake she'd ever had.
Caroline Anderson
[email protected]This recipe is a must-try for any vegan baker. The cake is incredibly moist and flavorful, and the lemon glaze is the perfect finishing touch.
Olayinka Oluwafikahyomhi
[email protected]I've made this cake several times now and it's always a success. It's so easy to make and the results are always delicious.
Oluwaremilekun Agbelemoge
[email protected]This cake was a hit at my party! Everyone loved it, even the non-vegans. The lemon flavor was subtle and refreshing, and the texture was perfect.
Emmanuel Okechukwu
[email protected]I was a bit skeptical about trying a vegan lemon génoise cake, but I was pleasantly surprised. The cake turned out great! It was moist and flavorful, with a lovely lemon taste. I also appreciated that the recipe was easy to follow.
Gladys Hill
[email protected]This vegan lemon génoise cake was a delightful surprise! The texture was incredibly light and fluffy, and the lemon flavor was perfectly balanced - not too tart, not too sweet. I loved the addition of lemon zest in the batter, which gave the cake an