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Lemon Almond Layer Cake (Vegan, Gluten Free) | Crowded Kitchen | Recipe | Fruit, Fruit photography, Berries
Lemon Almond Layer Cake (Vegan, Gluten Free) | Crowded Kitchen | Recipe | Fruit, Fruit photography, Berries
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crowdedkitchen.com

Lemon Almond Layer Cake (Vegan, Gluten Free) | Crowded Kitchen

55min · Vegan, Gluten free · 8 servings
This lemon almond layer cake with a luscious vanilla cream cheese frosting is vegan, gluten free and insanely delicious! It's absolutely perfect topped with fresh berries and makes for a stunning Spring or Summer dessert. *NOTE: This recipe makes a two layer cake. If you'd like to make a single layer cake, cut all ingredient amounts in half. If you wish to make cupcakes, bake for 29-31 minutes. Will make 28-30 cupcakes.
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Crowded Kitchen

Ingredients

Produce
• 2 tbsp Lemon, zest
• 1 Raspberries and strawberries, Fresh
Refrigerated
• 2 cups Almond milk
Canned Goods
• 1 cup Applesauce, unsweetened
Condiments
• 2 tbsp Lemon juice, freshly squeezed
• 1 2/3 cup Vegan butter
• 16 oz Vegan cream cheese
Baking & Spices
• 1 1/3 tbsp Almond extract
• 1 cup Almond flour
• 3 tsp Baking powder
• 2 tsp Baking soda
• 1 1/2 cup Cane sugar
• 4 cups Gluten free all purpose flour blend
• 1 tsp Kosher salt
• 1 cup Oat flour
• 6 cups Powdered sugar
• 1/2 tsp Salt
• 1 1/3 tbsp Vanilla bean paste or vanilla extract
• 1 tbsp Vanilla extract
• 2 tsp Xanthan gum* (only use if your gf flour doesn't contain

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