Step 1

Preheat the oven to 350°F (180°C).

Step 2

Spray two 8 inch cake pans* with non-stick spray and line the bottoms with parchment paper. Set aside.

Step 3

Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don’t overmix, tiny lumps are okay.

Step 4

Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

Step 5

Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.

Step 6

Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.

Step 7

Frost the cooled cakes and decorate with lemon zest.