Then add the lemon juice, lemon zest, and vanilla extract, and beat once more.
Gradually add the powdered sugar, 1/2 cup (120 g) at a time, and continue mixing until thick and creamy.
If your frosting is too thick or crumbly, add a little bit of unsweetened plant milk (soy milk is my favorite one). If your frosting is too thin, just add more powdered sugar until it thickens.
Frost the cake using an icing spatula or a butter knife, adding a thick layer between the top and bottom layers.
Slice your vegan lemon cake and serve. Ideally, refrigerate the cake for 30 minutes before serving, but this is optional.
Store the leftovers in an airtight container in the fridge for 3 to 5 days. You can also freeze it for up to 1 month, but in that case, freeze the cake without the frosting and frost it right before serving.
You could also make cupcakes using this recipe. Just fill the liners 3/4 of the way full and bake for about 20-25 minutes.