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Double Layer Lemon Cake with Honey Chamomile Frosting Recipe {Dairy and Egg Free}

A double layer vegan lemon cake recipe with honey-chamomile frosting and raspberries. Perfect for any spring celebration.

Scale

Ingredients

For the Cake:

For the Frosting:

Instructions

For the Cake:

  1. Heat oven to 350°F. Grease two 10-inch cake pans, line the bottoms with parchment paper, then grease and flour the parchment.
  2. Combine sugar and lemon zest in a large bowl. Rub lemon zest into sugar with your fingers until it is completely incorporated and fragrant. You don’t want any clumps of zest.
  3. Add flour, baking soda, baking powder, and salt. Whisk until completely combined.
  4. Add lemon juice, milk, oil, and extract if you are using. Stir together with a rubber spatula until just incorporated and evenly moist. Don’t over mix.
  5. Distribute batter evenly between the prepared pans, scraping all the batter out of the bowl. Bake until cake springs back when gently pushed with your finger in the middle and a toothpick comes out clean, about 30-40 minutes.
  6. Let cool on wire racks about 15 minutes. Run a butter knife around the outside of the cake in the pan then turn out onto the rack. Let cool completely before frosting.

For the Frosting:

  1. Combine water, tea, and honey in a small saucepan. Bring to a boil over medium heat, stirring until honey is dissolved. Gently boil until mixture is reduced to a syrup and only about 1/4 cup is left, about 15 minutes. Let cool.
  2. Place vegan butter in the bowl of a stand mixer fitted with the paddle attachment. Add cooled syrup and powdered sugar and beat on low until incorporated. Turn speed to medium and continue beating until light and fluffy.

To Decorate:

  1. Place one cake upside down on a sheet of parchment paper placed on a cake stand or large plate. Evenly spread about 1/2 cup frosting over the top. Place raspberries over the frosting until the entire surface is covered.
  2. Place second cake upside down over the raspberries. Use the remaining frosting to cover the top and sides of the cake. Decorate with lemon slices and sprinkles if you’d like.