Eggless Lemon Cake
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This Eggless Lemon Cake has a soft gluten free lemon cake that's surrounded by a lovely lemon buttercream frosting. Best yet, it's gluten free, eggless, nut free and easily vegan!
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In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda, lemon zest and salt. Set aside.
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In a medium bowl, whisk together the milk of choice, light brown sugar, vegetable oil, lemon juice and the vanilla.
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Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula.
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Using a spatula, divide the batter equally between two greased and parchment lined 8 inch cake pans; smooth the tops with a butter knife.
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Bake the cakes in the center until golden on top and slightly springy when carefully touched. Let cool in the pans.
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Once the cakes have cooled completely, take them out of the pans and slice them in half horizontally to create 4 thinner layers of cake.
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Make the frosting. Frost one layer with about 1 cup of frosting. Repeat with all cake layers then frost the top and sides.
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Decorate the top with buttercream swirls, sprinkles and lemon wedges if desired.
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Get the complete recipe via the link below.
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