For the cake:
- 1 and 1/3 cups vegan sugar
- 6 tablespoons vegan butter
- 1 tablespoon grated lemon rind
- 3 tablespoons frozen lemonade concentrate. thawed*
- 2 teaspoons vanilla extract
- 4 Ener-G eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 and 1/4 cups vegan buttermilk**
- Cooking spray
- 2 tablespoons vegan butter
- 2 teaspoons grated lemon rind
- 2 teaspoons frozen lemonade concentrate, thawed*
- 1/2 teaspoon vanilla extract
- 8 ounces Tofutti cream cheese
- 3 and 1/2 cups vegan powdered sugar
2. Pour the batter into 2 (9-inch) round cake pans coated with cooking spray; give the pans a sharp tap against the counter once to remove any air bubbles. Bake at 350 degrees for about 25 minutes (you may need a minute or two more than that); a wooden pick inserted in the center should come out clean. Cool in the pans for 10 minutes on a wire rack, then remove the cakes from the pans and cool completely on a wire rack.
3. To prepare the frosting, place 2 tablespoons butter, 2 teaspoons lemon rind, 2 teaspoons lemonade concentrate, 1/2 teaspoon vanilla extract, and the cream cheese in a bowl. Beat with a mixer at high speed - the mixture should be fluffy. Add the powdered sugar and beat at low speed just until blended. Chill for 1 hour.
Note: I find it helpful to sift powdered sugar first when working with large quantities. It makes the powdered sugar super fine, and easy to blend with the other ingredients for a smooth, creamy frosting. Looking for a good organic powdered sugar? Wholesome Sweeteners specifies right on the package that their product is suitable for vegans.
4. Place 1 cake layer on a plate and spread with 1/2 cup frosting. Top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake. Store in the fridge, loosely covered, until ready to serve. The cake will be yummy served chilled or at room temperature.
*Try the frozen lemonade concentrate from Cascadian Farms - it is all organic with organic sugar, so you can be sure there was no bone-char filtration used. Every other brand of frozen lemonade I found used regular sugar as a sweetener.
**To make the buttermilk, place 1 tablespoon + 3/4 teaspoon lemon juice in a liquid measuring cup; fill with plain non-dairy milk to equal 1 and 1/4 cups. Let stand for 5 minutes to clabber (sour) the mixture, then add to the recipe as directed.
16 servings (1 slice), Calories 322