I did not know Lamb Cakes were a thing until a week ago. But once I saw it, I couldn't unsee it, and I had to make one—just in time for Easter. It's a pretty easy recipe, and I'll show you how to make it step-by-step. It came out very tasty and moist, despite all the little hiccups we had along the way.

This is a vegan red velvet lamb cake with lemon buttercream frosting (also vegan, of course). Recipe originally by Loving It Vegan! I just adapted it to work as a lamb cake.

Ingredients:

For the cake:

• 2 cups all-purpose flour

• 1 tbsp cocoa powder

• 1 cup sugar

• 1 tsp baking soda

• ½ tsp salt

• 1 tbsp lemon juice

• 1 cup soy milk

• ½ cup vegetable oil

• 1 tbsp distilled white vinegar

• 2 tsp vanilla extract

• 1 tsp red food coloring

For the lemon frosting:

• 4 cups powdered sugar

• ½ cup vegan butter

• 2 tsp lemon extract

• 2 tbsp lemon juice

Directions:

1. Preheat oven to 350 F.

2. Mix all-purpose flour and cocoa powder together first, until fully combined. Then add sugar, baking soda, and salt. Whisk to combine. Set aside.

3. Combine 1 tbsp lemon juice and soy milk. (This will be your vegan buttermilk substitute.) Set it aside and let it curdle.

4. In a separate bowl, mix together vegetable oil, vinegar, vanilla, and food coloring. Once mixed, add to the dry ingredients, adding in the vegan buttermilk as well.

5. Stir until a batter forms. Be careful not to over mix. I like to stir by hand to have more control.

6. Pour batter into lamb cake mold. Make sure to properly grease your mold first. See video for tips on how to set your lamb cake up for success before it goes in the oven.

7. Bake at 350 F for 40 - 45 minutes.

8. Meanwhile, make the frosting. Add powdered sugar, lemon juice, vegan butter, and lemon extract to the bowl of a stand mixer. Stir to combine, starting slowly and gradually increasing the speed until your frosting is smooth and creamy.

9. Let cake cool completely before removing from the mold and frosting.

10. Enjoy!