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Pasolivo Vegan Lemon Cake

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This Pasolivo Vegan Lemon Cake recipe is so amazing and doesn't contain milk, eggs, or butter! If you have egg or dairy allergies, or if you are vegan, this is a great go-to dessert.
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    • This Pasolivo Vegan Lemon Cake recipe is so amazing - and doesn't contain milk, eggs, or butter! If you have egg or dairy allergies, or if you are vegan, this is a great go-to dessert. Mixed in with the batter is lemon zest to provide the lemon cake with an aesthetically pleasing slice every time.
  • Review This Product
    • This Pasolivo Vegan Lemon Cake recipe is so amazing - and doesn't contain milk, eggs, or butter! If you have egg or dairy allergies, or if you are vegan, this is a great go-to dessert. Mixed in with the batter is lemon zest to provide the lemon cake with an aesthetically pleasing slice every time.
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INGREDIENTS:
1 1/2 cups + 3 Tbsp Flour
1 cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
1 tsp. pure lemon extract
5 Tbsp Pasolivo Lemon Olive Oil
1 cup water

Vegan Vanilla Frosting (Original Recipe from Loving it Vegan):
3 and 3/4 cups Powdered Sugar
3 Tbsp Vegan Butter
4 Tbsp Soy Milk
2 tsp. Vanilla Extract
DIRECTIONS:
Preheat oven to 350 degrees F. In a bowl, combine the vinegar, vanilla, water, and Pasolivo Lemon Olive Oil and mix until blended. Add the dry ingredients and mix well until smooth. Pour into greased 8” round baking pan. Bake for 35 minutes and top with Vegan Vanilla Frosting.

For the frosting, add the powdered sugar, vegan butter, soy milk and vanilla into a mixing bowl. Using an electric mixer, mix together ingredients - starting at a low speed and gradually increasing speed until smooth. Frosting should be thick but spreadable. If it's too thin, add more powdered sugar and if it's too thick, add more soy milk.
 

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