Easy Vegan Lemon Cake 🍋✨

Hi, I'm Toni, and today I'm gonna show you how to make a vegan lemon cake from foodsharingvegan.com. I'm starting off with 1 1⁄2 cups of all-purpose flour, and I'm using a large bowl. If you have a stand mixer, you can do it in that, but I'm gonna use my handy-dandy whisk and my hand and this bowl today. It would go by a lot faster if you have an electric mixer or a stand mixer, but this does the job just fine. Next, we're adding in 3⁄4 cup of granulated sugar. You could probably lower that to about 1⁄2 cup if you don't have much of a sweet tooth, especially if you're gonna frost it with some buttercream, but I like it with a 3⁄4 cup. I'm adding everything to this bowl. This is one teaspoon of baking soda, 1⁄2 teaspoon of salt, and I'm doing about 1 1⁄2 teaspoons of vanilla extract, and if you wanted it to have a strong vanilla flavor, you could also do two teaspoons of vanilla extract. To the same bowl, somewhere around where you put the baking soda, you're gonna add in one teaspoon of either apple cider vinegar or white vinegar will work as well. This is 1⁄4 cup plus one tablespoon of either canola oil or vegetable oil will work as well. I'm using canola oil today. I love a good one-bowl recipe. Next, add in one cup of water, about a tablespoon and a half of fresh lemon juice. You can see it starting to bubble with the baking soda activating. Next, I'm taking the skin of the lemon that I just squeezed and I'm gonna grate it. I'm using a little bit of a bigger grater and I'm gonna grate all of it. I'm looking for it to be about two tablespoons. This might not be enough, so I'll use another lemon if it's not. It smells so delicious. When I'm done squeezing the lemon and I use the peeling as well, another way I like to use the remaining part of it is to stick it in my garbage disposal and grate it up because then it smells really, really tasty in there. Now I'm going to the other half. I didn't use all the juice for this one, so I'm careful that I'm not squeezing it all over. I was recently doing a video where I squeezed the lemon juice in my eye. It's posted on one of the shorts. I think it was for maybe the edamame salad. Either way, I don't recommend squeezing lemon juice in your eye. So be careful if you haven't used all of your lemon juice and you're zesting it. Alternatively, you could do it the easier way. I like to do everything the extra hard way and do it before you cut your lemon in half. I'm gonna make sure that I get all of that zest that I worked so hard for off the zester. I'm scraping mine with a spoon, but you can use your finger, you can use a knife, and I just wanna make sure that I get it all. Now that I have everything in my bowl, I'm going to use a heavy-duty whisk, or again, you can use a stand mixer or an electric mixer, and make sure that it's well-combined but not over-mixed. It's okay if there are a couple lumps in it. It looks really beautiful already. You can see it turning into a nice, thick batter. I've been loving this whisk that I got. It is really effective. I'll drop the link to the one that I use down below, as well as the full recipe, so that you can print it out or have it emailed to you, however you'd like it. Next, I'm going to lightly grease a pan, and I'm doing that so that when it's all finished baking, I can easily pop it out. And pour your cake batter into your pan. Now, put it in your oven that's preheated to 350 degrees Fahrenheit, about 175 degrees Celsius, for 30 to 35 minutes, so it's nice and golden on the top. All right, my cake is done. If you wanna double it and make it two layers, that is totally fine. I'm just going to flip it over like that, and keep it as one layer. I've had my lemon buttercream in the refrigerator, solidifying just a little bit, and now I'm gonna put it on my lemon cake. Start by grabbing a dollop of it, and please don't judge me for how poorly I might make this look. As I've told you before, I am the furthest away from an artist. I have some friends who are cake artists, and they're so talented, and they're great bakers. They understand the chemistry of everything to a T, and they make everything look fantastic. That's not me, and I just want it to be easy, taste good, and hopefully have my guests love it. It's easier for me to use this knife than it was a spatula, so I changed it up a little bit. If I were layering this cake, I would just stack another layer on it. You can even it out if you want, and then stick the other layer on it, and then use the rest of the frosting to layer the top side. And if you want, you can also frost the sides of it, which I think I'll do. Why not? I love frosting. It'll be a light frosting. And again, please don't judge me. I promise it's gonna taste really good. I know I should invest in one of those cake wheels where you put it on, and you spin it, and all of that goodness. Okay, I feel pretty good about my cake. I do say so myself. I'll show a photo to my friends who are the cake artists, and we'll see what they say. They might laugh. Here it is. It looks so good to me. I hope it looks good to you too. It's one of the most popular recipes on Food Sharing Vegan, and I hope you love it. Yeah, it's so beautiful. It looks so good. Sorta looks like Mrs. Pac-Man. Thank you so much for watching. I put the printable recipe down below if you wanna give it a try. And if you do, please let me know how it goes. I hope you have a wonderful day, and I'll see you in the next video. Bye.