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Dairy-Free Lemon Elderberry Cake | Samanttha Chen

Dairy-Free Lemon Elderberry Cake

Dairy-Free Lemon Elderberry Cake

35 mins prepServes 10

Bright, fluffy lemon layers with lemon elderflower yogurt and a tangy lemon cream cheese finish.

10 servings

What you need

all purpose flour

3 cup all purpose flour

baking powder

3 tsp baking powder

baking soda

½ tsp baking soda

fine sea salt

¼ tsp fine sea salt

coconut milk

1 cup coconut milk

lemon juice

⅓ cup lemon juice

sugar

1 ½ cup sugar

lemon zest

3 tbsp lemon zest

vegan buttery spread

4 oz vegan buttery spread

vanilla paste

2 tsp vanilla paste

yogurt

¾ cup yogurt

vegan buttery spread

1 cup vegan buttery spread

cream cheese frosting

8 oz cream cheese frosting

powdered sugar

½ cup powdered sugar

lemon zest

1 tsp lemon zest

lemon curd

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Instructions

Heat oven to 355°F and prep two 8” pans. Whisk dry ingredients together. Mix coconut milk + lemon juice and set aside. Rub sugar + lemon zest together, then cream with butter. Mix in vanilla + Cocojune yogurt. Alternate adding dry mix + milk mixture until just combined. Bake 30–35 minutes, then cool fully. Beat frosting until light and fluffy. Layer cake with frosting + lemon curd dam in between and decorate.

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