Ingredients
Scale
Dry:
- 2 1/3 cups flour
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cardamom
Wet:
- 2/3 cup oil
- 1 1/3 cups milk
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
- 2 tablespoons apple sauce
- 1/2 teaspoon lemon extract
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350F
- Grease the cake pans (I used three 6 in. pans)
- Combine and mix dry ingredients
- Combine wet ingredients
- When oven is ready, mix dry and wet ingredients together, stir until combined. Pour into three 6 in. pans
- Bake at 20-25 minutes until toothpick comes out clean
- Remove from oven and let cool
Frosting:
- 1 cup vegan margarine, Earth Balance ( I sometimes use half Earth Balance and half vegetable shortening)
- 2 cups powdered sugar
- 1 teaspoon vanilla powder
- 1/2 teaspoon lemon extract
- With an electric mixer, whip margarine and shortening until light and fluffy (about 10 min.)
- Sift the powdered sugar and vanilla powder
- Add sugar to the electric mixer and continue to whip for another couple of minutes
Raspberry Jam:
Click Here to Watch Video on How to Assemble and Decorate this Cake!
Notes
If the frosting is too wet, add more powdered sugar one tablespoon at a time until you get the right spreading consistency. You can also harden the icing by placing it in the fridge for a few minutes.