Lovely Vegan Lemon Cake Recipe That’s Trending Now

Lovely Vegan Lemon Cake Recipe That’s Trending Now

In my opinion, vegan lemon cake is the absolute best vegan cake out there. From the texture to the appearance, taste and everything else in-between. It’s one of the few cakes that truly feel vegan when you eat it. This my recipe is going to guide you to start making your own tasty vegan lemon cakes at home. This is an easy-to-follow vegan lemon cake recipe.

The secret to vegan lemon cake’s irresistible texture is in the combination of ingredients and how they are even combined. Vegan lemon cake would not be ‘lemon’ without the use of lemon zest and lemon juice, which gives it that fresh and tangy kick you want, and it is accompanied with the lovely sweetness that makes this everything you want in a vegan cake.

The goodness of vegan lemon cake is best experienced that explained, that’s why we need the recipe below.

Lovely Vegan Lemon Cake Recipe

The fluffiest and possibly best vegan cake is the vegan lemon cake, and this easy-to-follow recipe is going to guide to make the most perfect vegan lemon cake ever.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 10 Slices

Course: Dessert

Cuisine: Vegan

Calories: 230

Ingredients Equipment Method Nutrition

Ingredients

  

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For the cake:

• 1 ½ cups 190g all-purpose flour
• 1 cup 200g granulated sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup 180ml non-dairy milk (almond, oat, or soy)
• ¼ cup 60ml neutral oil (canola or sunflower)
• ¼ cup 60ml fresh lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar or white vinegar

For the glaze:

• 1 cup 120g powdered sugar
• 2-3 tbsp fresh lemon juice

Equipment

• Mixing bowls (medium and large)
• Whisk
• Measuring cups and spoons
• 8-inch (20 cm) round cake pan
• Cooling rack
• Zester and juicer

Method

 

Preheat Oven:

1. Preheat your oven to 350°F (175°C). Grease and line the cake pan with parchment paper.

Mix Dry Ingredients:

1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.

Prepare Wet Ingredients:

1. In a separate bowl, combine non-dairy milk, oil, lemon juice, lemon zest, vanilla extract, and vinegar. Stir until well mixed.

Combine:

1. Pour the wet mixture into the dry ingredients. Gently whisk until smooth. Do not overmix to avoid a dense cake.

Bake:

1. Pour batter into the prepared cake pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Cool:

1. Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack.

Glaze (optional):

1. Mix powdered sugar and lemon juice to form a glaze. Drizzle over the cooled cake for extra lemony sweetness.

Nutrition

Calories: 230kcal

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