@yxsqmcqhbc798: Mini Lemon Blueberry Layer Cake 🍋This cake is bright, zesty, so moist! It is layered with blueberry cream cheese frosting and decorated with fresh blueberries 🫐. No eggs - No dairy! Recipe 👇👇 Lemon Cake Recipe •180ml (3/4 cup) Milk ( unsweetened almond milk or any milk of your choice) •12ml (1 tablespoon) Lemon Juice, fresh •60g (1/4 cup) Plain Yogurt ( unsweetened vegan yogurt or dairy based yogurt) •180g (3/4 cup + 2 tablespoons) Sugar (cane or castor) •80ml (1/3 cup) Oil ( sunflower oil or any neutral oil) •1tsp Vanilla Extract •Zest of 1 Lemon 🍋 •220g (1 cup + 3/4 cup) All Purpose Flour •1 + 1/2 tsp Baking Powder •1/2tsp Baking Soda •1/8tsp Salt Method for cake: Pre Heat your oven to 350f. lightly grease 2 x 6” inch cake tins with oil and line it with baking paper.In a bowl combine room temperature milk, lemon juice and yogurt. Let it is sit for 5 min and then add oil & sugar. Stir with a whisk until sugar is dissolved.Mix in the lemon zest and vanilla extract. -In a separate bowl combine all dry ingredients. Whisk the dry ingredients into liquid ingredients. Pour and equally divide the cake batter into the prepared cake tins. Bake for roughly 20-25 min or until firm to touch. Let the cake cool in the pan for 20 - 30 minutes and allow to cool further on a cooling rack. Wrap the sponge cakes individually in plastic wrap and keep it freezer for a couple of hours. Then divide and cut each sponge in two layers using a serrated knife. Blueberry Cream Cheese Frosting: •226g (1 cup ) Butter ( vegan butter sticks or any butter of your choice) •226g (8 oz) Cream Cheese, room temperature ( vegan cream cheese or any plain cream cheese of your choice) •2 tsps Vanilla Extract •100g Blueberry Jam or Blueberry Preserve •200g (1 cup + 1/4 cup) Powdered Sugar Recipe is continued in the comment section below! 👇 #blueberry #blueberrycake #lemoncake #lemons #cakes
