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.
Equipment
- Mixing bowls (medium and large)
- Measuring cups and spoons
- 8-inch (20 cm) round cake pan
- Cooling rack
- Zester and juicer
Ingredients
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
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and line the cake pan with parchment paper.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
Prepare Wet Ingredients:
- In a separate bowl, combine non-dairy milk, oil, lemon juice, lemon zest, vanilla extract, and vinegar. Stir until well mixed.
Combine:
- Pour the wet mixture into the dry ingredients. Gently whisk until smooth. Do not overmix to avoid a dense cake.
Bake:
- Pour batter into the prepared cake pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool:
- Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack.
Glaze (optional):
- Mix powdered sugar and lemon juice to form a glaze. Drizzle over the cooled cake for extra lemony sweetness.
Nutrition
Calories: 230kcal
Tried this recipe?Let us know how it was!