Lemon Cream Cake
Ingredients
Cake
- 1 c flour
- 1 1/2 tsp BP
- 1/2 tsp Bsoda
- 1 can sweetened coconut condensed milk
- 2 tsp lemon juice
- 1/4 c melted vegan margarine
- 1/3 c + 1 tbsp water
Cream 1
- 2 c soy milk or other DF milk
- 2 tbsp flour
- 1 tbsp cornstarch
- 1/2 tbsp sugar
- 1/2 tbsp lemon juice
Cream 2
- 2 x 1/3 c icing sugar or more if you like your cream sweeter
- 1/2 c vegan margarine
- Cooled Cream 1
- 1 c almond flour
Instructions
Cake
- Mix and pour into baking pan (I have this nice baking mold, where it has 3 mold in one, so I used it, but you can use any other mold, but then you will have to slice the cake into 3 layers). Bake at preheated 400 f 10 mins, lower to 300 f 10 mins, convection oven Cool on rack
Cream 1
- Boil to thicken, stirring continuously
- Cool to room tempt, 30 mins, stirring every 10 mins
Cream 2
- Beat icing sugar and margarine
- Beat in Cream 1, chill for 30 mins
- Take out cream from fridge, stir in almond flour
Assembling
- Spread cream on 1 cake evenly, then top with vegan friendly digestive biscuits
- Top with more cream, covering the biscuits
- Stack another cake, repeat the steps
- For the 3rd cake, mix 2 tbsp icing sugar, 1 tsp lemon juice and a drop of yellow food coloring, then spread evenly on the cake, let it firm up, then place as the top layer.
- Chill cake 2-3 H so flavor would develop, but I like it overnight, for more intense flavor
- Slice and serve