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eggless lemon layer cake

EGGLESS LEMON LAYER CAKE

Soft, fluffy, slightly tangy, moist and delicious vegan lemon cake generously frosted with the most delicious lemon buttercream frosting.

With the distinct tang of freshly squeezed lemon juice and the golden yellow hues of saffron infused cake and frosting, this egg free, easy to make cake can be enjoyed with or without frosting!

Course Dessert
Cuisine American
Author Vanitha Bhat

Ingredients

DRY INGREDIENTS:

  • 3 cups plain flour all purpose/maida
  • 3 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • Pinch of salt
  • 3 tablespoons lemon zest

FOR WET INGREDIENTS

  • 1 cup Milk Dairy free or even regular milk
  • Few strands of saffron
  • 1 ½ cups plain sugar
  • 2/3 cup vegetable oil or any neutral oil
  • ½ cup fresh lemon juice
  • 1 teaspoon pure Vanilla Extract
  • 1 teaspoon Lemon Extract

FOR BUTTERCREAM ICING/FROSTING

  • Few strands of saffron optional
  • 1 cup of softened room temperature unsalted butter
  • 4 cups icing sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 tablespoons fresh lemon juice

Instructions

HOW TO MAKE EGGLESS LEMON LAYER CAKE:

  1. Prep the pan first.
  2. Preheat oven to 180 C or 355 F.
  3. Grease and flour or grease and line two 8-inch pans with parchment paper and set aside.
  4. It is best to oil the pan so that the parchment paper does not move and then grease the paper too for better ease in removing cake.

TO MAKE VEGAN LEMON CAKE BATTER:

  1. If using saffron to color the cake a lovely yellow, crush a few strands first in a mortar and pestle.
  2. Then soak in a couple of tablespoons of the dairy-free milk (from the already measured 1 cup dairy-free milk which we use for the cake or even regular milk) for a few minutes. The milk will turn a lovely orange-saffron color Set aside.
  3. In a large mixing bowl, add the sugar (1 ½ cups), remaining milk, neutral oil like vegetable oil (2/3 cup), 1/2 cup fresh lemon juice, 1 teaspoon each vanilla and lemon extracts.
  4. Stir in the soaked saffron along with the milk and beat until the mixture is well combined. using a whisk or spoon.
  5. Rest a few minutes for the sugar to melt completely.
  6. To this, add the dry ingredients – 3 cups flour, 3 tsp baking powder, 1/8 tsp baking soda, pinch of salt and 3 tablespoons lemon zest.
  7. Fold or whisk (using a whisk or silicone spatula) until the mixture is almost free from lumps; a few lumps are okay; just do not over mix too much.

TO BAKE THE VEGAN LEMON CAKE:

  1. Pour batter into both the prepared pans (make sure to pour equal quantities as far as possible) and tap gently to remove air bubbles.
  2. Place in preheated oven and bake for 30-35 minutes until a toothpick inserted in center comes out clean. (Start checking after 30 minutes). DO NOT OPEN THE OVEN BEFORE THAT!!!
  3. Remove the pans and let cool in pan for 10 minutes.
  4. Unmold from pan and let cool completely on a wire rack.
  5. Once the cake is cool, place in refrigerator to chill; helps to avoid in getting crumbs when frosting the cake. You can wrap in plastic wrap before storing in the fridge.
  6. While the cake is cooling, prepare the butter cream icing.

TO MAKE THE BUTTERCREAM ICING:

  1. Crush a few strands of saffron in a little milk or water if using and set aside
  2. In a large bowl, beat 1 cup of softened, room temperature unsalted butter until light and fluffy.
  3. Add 4 cups icing sugar (preferably sift over the butter to avoid any lumps), 1 tsp vanilla extract, 1 tsp lemon extract, 2 tbsp lemon juice and saffron infused milk/water.
  4. Beat well until combined to a smooth and fluffy frosting/icing.
  5. Add more icing sugar if too runny or more liquid if too dry.
  6. Adjust the amount of icing sugar according to taste.
  7. Transfer the icing into piping bags.

TO ASSEMBLE THE EGGLESS LEMON BIRTHDAY CAKE:

  1. If the cakes have domed, slice a bit from the top to make it even straight or when they are placed one on top of the other, the top one may crack.
  2. Drop a small dollop of icing on the serving plate. This prevents the cake from moving while icing or frosting.
  3. When the cakes have completely cooled, place one cake on a serving plate.
  4. Spread some icing/frosting over it and spread using a palette knife.
  5. Place the other cake on top upside down. This way the top is smooth.
  6. Spread some more icing on top and spread and smoothen on top.
  7. Use more icing to frost the sides as well and smoothen the whole frosting to make it look rugged or smooth. I left it a bit rugged.
  8. If you are having excess icing, pipe around the bottom edges of cake as well as on top.
  9. Decorate the rest as you wish.
  10. Once made, either serve immediately or store in fridge, loosely covered.
  11. Remove 30 minutes to an hour before serving (depending upon temperature of your house).
  12. Slice and serve!
  13. Enjoy and Happy Baking/Eating!

Recipe Notes

  • For a vegan option, just use unsalted butter in the frosting. The cake is vegan anyway
  •  Try and use freshly squeezed lemon juice as opposed to bottled or store bought.
  •  Adding saffron is optional. You could use yellow coloring agent instead too.
  •  Frosting it fancy is optional…maybe for a special occasion. For everyday dessert, just frost roughly.
  •  Enjoy and Happy Baking/Eating!