Gluten-Free Vegan White Chocolate Lemon Cake
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Gluten-Free Vegan White Chocolate Lemon Cake

This Gluten-Free Vegan White Chocolate Lemon Cake is citrusy, elegantly chocolatey and filled with the most indulgent buttercream frosting.
Course Dessert
Cuisine American, British
Keyword vegan lemon cake, vegan white chocolate cake
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 8
Calories 360kcal
Author Rhian Williams

Ingredients

For the cake:

For the buttercream:

Instructions

For the cake:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds
  • Sift in the flour, baking powder and bicarbonate of soda
  • Mix well, adding a tiny splash more milk if it’s looking too dry
  • Transfer mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm springform baking tins)
  • Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean
  • Once done, turn the cakes out onto wire racks and leave to cool completely before frosting

For the buttercream:

  • Drain soaked cashews and add to a food processor** or blender (or hand-held blender) along with all the other ingredients 
  • Whizz until completely smooth
  • Taste and adjust flavour if necessary
  • Put the mixture (keep it in the food processor but you can transfer to a bowl if you wish) into the fridge and leave to harden slightly before using to frost the cake

To frost and decorate the cake:

  • Place one half of the cake onto a plate or cake stand and spread half of the buttercream onto it
  • Place the other half of the cake on top of that and use rest of the buttercream to spread on top of the cake
  • Decorate with edible flowers or whatever else you fancy!
  • Tastes best when fresh but keeps covered in the fridge for up to a few days

Notes

*You can alternatively use almond flour
**If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.

Nutrition

Calories: 360kcal