Dairy-Free Lemon Cake Slice
Bright, zesty, and entirely dairy-free, this Lemon Cake Slice is a refreshing dessert that’s perfect for any occasion. Bursting with the vibrant flavors of freshly squeezed lemon juice and zest, this easy-to-make recipe combines fluffy texture with a delicate tang, all while being completely plant-based. Almond milk and sunflower oil create a moist and tender crumb, while a drizzle of lemon glaze adds the perfect finishing touch. Ready in just 45 minutes and suitable for 12 servings, this versatile treat can be enjoyed as a light after-dinner delight or a sweet midday snack. Whether you're catering to dietary restrictions or simply love citrus-forward desserts, this dairy-free lemon cake slice is guaranteed to please!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 150 grams Cane sugar
- 250 milliliters Unsweetened almond milk
- 80 milliliters Sunflower oil
- 60 milliliters Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 100 grams Powdered sugar
- 2 tablespoons Fresh lemon juice (for glaze)
Instructions
Preheat the oven to 350°F (175°C). Grease and line a 9x9 inch (23x23 cm) baking pan with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the cane sugar, almond milk, sunflower oil, fresh lemon juice, lemon zest, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon glaze by mixing the powdered sugar with 2 tablespoons of lemon juice. Whisk until smooth and set aside.
Once the cake is done, allow it to cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely.
Once cooled, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set before slicing.
Cut the lemon cake into 12 even slices and serve. Enjoy your dairy-free treat!
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 50.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2241 mg | 97% | |
| Total Carbohydrate | 417.2 g | 152% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 251.2 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 498 mg | 38% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 429 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
