This lemon mousse cake is something out of this world! It is fluffy, sweet but not too much, tangy, and so easy to prepare! The lemon mousse icing completes this elegant yet simple recipe that's going to win your heart!

Oven temperature: 180ºC
Oven time: 40 minutes
Cup Capacity: 240ml

Eggless, dairy-free lemon-mousse cake

INGREDIENTS:

(serves 8 people)
1 + 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
200 ml vegetable milk or water or both (half and half)
100 ml lemon juice
The zest of 2 lemons
60ml vegetable oil

FROSTING
1/2 cup vegan sweetened condensed milk (see recipe below)
2 tablespoons Lemon juice
The zest of 1 lemon

METHOD:

Add all the dry ingredients to a bowl by sifting them, then add the wet ingredients and mix them gently
Preheat the oven to 180°C 356°F
Grease and flour a cake mold, then pour the cake batter in it and put it in the oven for 40 minutes
Make the lemon mousse:
Add to a small bowl the vegan sweetened condensed milk and the lemon juice and mix to combine, then put it in the fridge
Remove the cake from the oven and allow it to cool completely.
Once the cake has reached room temperature remove it from the mold onto a plate, then pour the lemon mousse on top of the cake.
Sprinkle with more lemon zest and serve the cake at room temperature or cold.

😻 Cashew condensed milk recipe: [ Ссылка ]
😻 Coconut condensed milk recipe: [ Ссылка ]

🤗PRINTABLE RECIPE: www.chefjanapinheiro.com

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Eggless, dairy-free lemon mousse cake - Recipe by chef Jana Pinheiro

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