Lemon Yogurt Cake with Lemon Cream Frosting

• Produce

  • 1 Lemon, zest of large
  • 1 cup Raspberries

• Canned Goods

  • 3/4 cup Applesauce, unsweetened

• Condiments

  • 2 tsp Lemon oil

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 3/4 cup Cane sugar, vegan
  • 1/2 tsp Sea salt, fine
  • 1 tsp Vanilla, pure

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Other

  • 1½ cups So Delicious Dairy Free Unsweetened Plain Yogurt
  • 1 container So delicious dairy free cocowhip original, defrosted

Found on picklesnhoney.com

Description

Ingredients

• 1½ cups So Delicious Dairy Free Unsweetened Plain Yogurt
• ¾ cup vegan cane sugar
• ¾ cup unsweetened applesauce
• ½ cup extra virgin olive oil, plus extra for greasing the pan
• zest of 1 large lemon
• 1½ teaspoons lemon oil
• ½ teaspoon pure vanilla extract
• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• 1½ teaspoons baking soda
• ½ teaspoon fine sea salt
• 1 container So Delicious Dairy Free CocoWhip Original, defrosted
• ½ teaspoon pure vanilla extract
• ½ teaspoon lemon oil
• 1 cup raspberries

Directions

• Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with olive oil. Line the bottom of the pan with parchment paper.
• In a large mixing bowl, whisk together the yogurt, sugar, applesauce, olive oil, lemon zest, lemon oil, and vanilla. Sift in the flour, baking powder, baking soda, and salt. Mix until just combined.
• Transfer the batter into the prepared cake pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let sit in the pan on a cooling rack.
• Once the cake is cool, make the lemon cream frosting: Stir the vanilla and lemon oil into the CocoWhip until combined. Gently remove the cake from the pan and place it on a serving dish. Frost it with the lemon cream and top it with the raspberries.