Vegan Lemon Cake

This lemon cake is perfect for summer - a fresh zing of lemon with a hint of sweet.
(I personally make it with cream cheese icing, which is obviously not vegan, but it can be iced with whatever type of vegan icing you like. I'll post both options.

CAKE:
2 large lemons
1 1/2 cup flour (I use all whole wheat, but you can use whatever)
3/4 cup raw sugar
1 tsp baking soda
1 tsp baking powder
2 tsp vinegar
3/4 cup water
3 TBSP oil (I use canola/olive blend)
3 TBSP applesauce

MIX the dry ingredients in a large bowl. Grate lemon till you have 2 heaping TBSP of rind. Then squeeze all the juice out of them in a separate bowl, add 4 TBSP of juice to the rind and you can save the rest for the icing if you're making the vegan one. Add the vinegar, vanilla, oil, and applesauce to the rind/juice bowl. Mix with whisk. Add the wet stuff to the dry stuff, mix with whisk. Pour into greased cake pan (8" round or square) and bake at 350 degrees for about 25 minutes, check with toothpick. Let cool completely before icing. 

ICING:
a)Vegan - 2 TBSP lemon juice and 3/4 cup confectioners sugar OR...
b)Cream Cheese - 1 block soft cream cheese, 2 cups icing sugar, 3/4 cup softened butter, 1 splash vanilla

I like to cut the cake in half, ice the middle layer and all around, then slice up a lemon into really thin quarter slices (like a tiny triangle) and decorate around the edges. But do whatever the heck you want! It's an easy, inexpensive and yummy cake to share with friends. Enjoy!
Julie