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1
Preheat oven to 350u00b0F.
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2
Prepare the pans by greasing with margarine and dusting with flour.
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3
Mix the dry ingredients together with a whisk in a large mixing bowl.
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4
Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
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5
Add the remaining ingredients and beat one more minute.
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6
Divide equally between the cake pans.
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7
Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes).
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8
Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
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9
To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
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10
When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
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11
Cover cake with icing of your choice. May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.
