• Prepare a 8x8 pan by spraying it with non stick spray or rubbing it liberally with coconut oil or shortening. Then insert a parchment sling for easy removal. Preheat oven to 350* F.
• In a medium bowl, combine the flour, baking powder and salt. Whisk to combine.
  1 ½ Cups All-Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
• In a large bowl, combing the granulated sugar and lemon zest. Use your fingers to rub the lemon zest into the granulated sugar. This releases the oils from the zest.
  1 Cup Granulated Sugar, Zest of 1 Large Lemon
• Into the bowl with the sugar and zest, add non-dairy milk, melted vegan butter, lemon juice and vanilla extract. Whisk well to combine.
  ¾ Cup Non-Dairy Milk, 7 tablespoon Vegan Butter, melted and cooled, 2 teaspoon Lemon Juice, 1 teaspoon Vanilla Extract
• Add the dry ingredients into the wet ingredients. Whisk just until the batter is formed. Then, switch to a spatula and fold the batter a couple of times to ensure everything is combined.
• Pour the batter into the prepared 8x8 inch square pan and use the spatula to evenly spread the batter into the pan.
• Bake in a 350* F. oven for 28-31 minutes or until a toothpick inserted into the center of a cake comes out clean.
• Allow the cake to cool completely before frosting.

To Make the Vegan Lemon Frosting

• In the of a stand mixer fitted with the paddle attachment or in a large bowl using a stand mixer, cream the vegan butter and lemon zest until completely smooth. Then, add the powdered sugar and mix on low until combined. Then, add the lemon juice and mix on medium speed until light and fluffy.
  8 tablespoon Non-Dairy Butter, room temperature, Zest of 1 Lemon, 2 Cups Powdered Sugar, sifted, 1 tablespoon Lemon Juice

To Frost the Cake

• Once the cake has completely cooled dollop the frosting on top of the cake and spread it out with a spatula. Serve!