Fluffy Lemon Rosemary Cake with Lemon Cream Cheese Frosting

Indulge in the delightful blend of citrusy lemon and fragrant rosemary with this vegan cake, topped with a luscious lemon cream cheese frosting.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp finely chopped fresh rosemary
• 1 cup unsweetened almond milk
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• For Lemon Cream Cheese Frosting:
• 1/2 cup vegan cream cheese
• 1/4 cup vegan butter
• 2 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions:

Preheat oven to 350F 175C

Grease and flour two 8-inch round cake pans

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and chopped rosemary

In another bowl, mix almond milk, olive oil, lemon juice, lemon zest, and vanilla extract

Pour wet ingredients into dry ingredients and stir until just combined

Divide batter evenly between the prepared cake pans

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean

Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely

For the frosting, beat vegan cream cheese and vegan butter until smooth

Gradually add powdered sugar, lemon juice, and lemon zest, beating until creamy and smooth

Once the cakes are completely cool, spread a layer of frosting on top of one cake, then place the other cake on top and frost the top and sides

Slice and serve Enjoy the delightful combination of lemon and rosemary flavors