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    You are in: Home / Recipes / Vegan Lemon Genoise Cake Recipe
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    Vegan Lemon Genoise Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    CupcakeAngel's Note:

    I made this cake for my friends wedding last summer. Many of the guests (non-vegans) at the wedding were worried how the cake would taste. Everyone loved it! The Bride found the recipe somewhere online and we played with it. I tripled this recipe to make this for the wedding ( two 10 inch round cakes and two 8 inch round cakes) You could use my Easy Buttercream Icing # 425083, to ice the cake, but we used my Macadamia Nut Butter Buttercream Icing #425225. To make either of these icings vegan, just leave out the meringue powder. To fill the middle of the layers we used my Vegan Lemon Curd #425233.

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    Ingredients:

    Serves: 10-12

    Yield:

    8 inch ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Prepare the pans by greasing with margarine and dusting with flour.
    3. 3
      Mix the dry ingredients together with a whisk in a large mixing bowl.
    4. 4
      Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
    5. 5
      Add the remaining ingredients and beat one more minute.
    6. 6
      Divide equally between the cake pans.
    7. 7
      Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes).
    8. 8
      Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
    9. 9
      To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
    10. 10
      When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
    11. 11
      Cover cake with icing of your choice. May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.

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    Ratings & Reviews:

    • on April 18, 2014

      55

      This cake is so good. It's so hard to find a good eggless cake. I am so pleased with how this one turned out. I did add the dairy back in since I didn't need it to be vegan, just eggless. Thank you so much for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2010

      55

      This cake was so delicious -- I mixed it by hand, and it came out extremely moist and dense. We loved it -- next time, I'll try my electric mixer. What a great recipe -- thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegan Lemon Genoise Cake

    Serving Size: 1 (105 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 311.8
     
    Calories from Fat 67
    21%
    Total Fat 7.5 g
    11%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 401.4 mg
    16%
    Total Carbohydrate 57.7 g
    19%
    Dietary Fiber 1.6 g
    6%
    Sugars 30.3 g
    121%
    Protein 4.4 g
    8%

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