Lemon and Lime Cake
The softest lemon sponge covered with a zesty lime frosting—so moist and bursting with citrus flavor 🍋🟢
Ingredients
- 2 ½ cups self-rising flour
- ½ cup vegan vanilla protein powder or additional flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ cup sugar
- 1 ½ cups dairy-free milk like almond milk
- ¼ cup lemon juice
- ⅓ cup dairy-free yogurt
- ¼ cup neutral oil
- Zest from 1 lemon
Frosting:
- 7 oz dairy-free cream cheese
- ⅓ cup dairy-free yogurt
- Zest and juice of 1 lime
- ½ cup vegan vanilla protein powder
Instructions
- Preheat your oven to 340°F (170°C).
- Grease two cake tins.
- Combine the dairy-free milk and lemon juice, then set aside to thicken.
- Sift the dry ingredients into a large mixing bowl.
- In a separate bowl, mix the wet ingredients.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Pour the batter evenly into the cake tins and bake for 25-30 minutes.
- Prepare the frosting by mixing all frosting ingredients together, then layer and frost the cakes once they’ve cooled.