Vegan Lemon Cake

Ingredients: For the cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut oil, softened
• 1 cup granulated sugar
• 2 tablespoons grated lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup unsweetened coconut milk
• 1 teaspoon vanilla extract

For the frosting:

• 1/2 cup vegan butter, softened
• 8 oz vegan cream cheese, softened
• 3 cups powdered sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (180°C) and grease an 8-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat the coconut oil, granulated sugar, and lemon zest with an electric mixer until creamy.
4. Beat in the lemon juice, coconut milk, and vanilla extract.
5. Gradually beat in the flour mixture until well combined.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the frosting:

1. In a large bowl, use an electric mixer to beat the vegan butter and vegan cream cheese until creamy.
2. Gradually add the powdered sugar, lemon juice, and vanilla extract, beating until smooth.
3. Once the cake has cooled completely, frost the top and sides with the cream cheese frosting.
4. Slice and serve the vegan lemon cake, and enjoy!