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–+ servings
vegan lemon chamomile tea cake frosted on a cake plate on a white marble counter.

Veagn Lemon Chamomile Tea Cake

Mimi Council
This adorable naked cake is light, fluffy, and has hints of floral notes along with a signature lemon frosting. You'll love this dairy free lemon cake, even if you aren't vegan!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 1000 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • 6-inch Cake Pans
  • Parchment Paper Cake Rounds
  • Piping Bag
  • Ateco Tip #846

Ingredients
 
 

Batter

  • 3 bags chamomile tea
  • 113 grams coconut oil
  • 226 grams cane sugar
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 6 tablespoons canola oil
  • 354 grams pastry flour
  • 1 ¼ teaspoons baking powder
  • ¾ teaspoon fine sea salt

Frosting

  • 226 grams vegetable shortening
  • 454 grams powdered sugar (sifted)
  • 3 to 4 tablespoons water
  • 1 teaspoon lemon flavor
  • 3 drops India Tree Nature’s Colors Yellow Food Dye

Instructions
 

  • Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
  • Bring ¾ cup of water to a boil, and steep 1 chamomile tea bag for 15 minutes.
  • Measure out ¼ cup of the hot brewed tea and set aside. (Feel free to sip on the rest while you bake).
  • In a medium bowl, empty the contents of the 2 remaining chamomile tea bags. Add the cake flour, baking powder, and sea salt and whisk together. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the coconut oil, cane sugar, and vanilla extract. Add the coconut milk, canola oil, and ¼ cup of hot tea and mix on low until combined.
  • With the mixer on low, slowly add the flour to the sugar mixture. Continue to mix on low until incorporated, scraping down the sides of the bowl as needed. Divide batter evenly into each cake pan.
  • Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, powdered sugar, water, and lemon flavor. Mix on low until combined and then speed mixer up to high for 1 to 3 minutes or until light and fluffy. Add in the yellow dye and mix again, scrape down the sides of the bowl and mix to combine the dye completely. Transfer to a piping bag with Ateco tip #846.
  • To assemble the cake: Starting at the outside of the cake, pipe a circle of frosting and spiral into the middle of the cake. Place the second cake layer on top and repeat that process. Then top with the third layer. Pipe roses on top of the cake, starting around the outside of the cake in a circle and then fill in the middle with one rose.
  • Store a cake dome for up to 3 days.

Notes

Tips
  • Always weigh ingredients for the best results.
  • You can use avocado oil or extra virgin olive oil in place of canola oil.
  • Feel free to use your favorite vegan butter in place of shortening if you prefer.
  • You can make this cake bigger by doubling the recipe and using 8-inch or even 9-inch cake pans.
  • You don’t have to frost this naked style if you’d prefer or frost the whole cake, you can!
  • I add roses on top, but you can also just spiral the frosting on top as well.
  • Make sure to store extra cake in an airtight container so it stays moist.
High Altitude — Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean.

Nutrition

Calories: 1000kcalCarbohydrates: 118gProtein: 6gFat: 60gSaturated Fat: 25gPolyunsaturated Fat: 12gMonounsaturated Fat: 20gTrans Fat: 4gSodium: 295mgPotassium: 225mgFiber: 5gSugar: 84gVitamin A: 4IUVitamin C: 0.3mgCalcium: 59mgIron: 3mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!