Vegan Lemon Cake

INGREDIENTS

1 1/4 cups

almond milk

1 tbsp

apple cider vinegar

1/2 cup

aquafaba* (1/2 cup measured AFTER whipping, see Note)

8 tbsp

vegan butter, softened to room temperature

1 1/2 cups

granulated sugar

2 tsp

freshly grated lemon zest

1 tsp

pure lemon extract

2 tsp

pure vanilla extract

2 3/4 cups

all purpose flour

1 tbsp

baking powder

1/2 tsp

salt

1 cup

vegan butter, softened to room temperature ((2 sticks earth balance or 16 tablespoons))

4 cups

powdered sugar

2 tbsp

fresh squeezed lemon juice

1 tbsp

non-dairy milk

1 tbsp

freshly grated lemon zest

1 tsp

pure vanilla extract