Dairy-Free Lemon Sponge Cake
Bright, zesty, and irresistibly fluffy, this Dairy-Free Lemon Sponge Cake is a delightful treat for any occasion. Made with fresh lemon juice, fragrant lemon zest, and creamy unsweetened almond milk, this recipe delivers a perfect balance of tang and sweetness—all without the need for dairy. The olive oil lends a subtle richness, while the light sponge texture is achieved through a simple yet effective blending technique. Ideal for those with dietary restrictions or anyone looking to try a lighter, dairy-free dessert, this cake is quick to prepare in just 20 minutes and bakes to golden perfection in under half an hour. Serve it as is, dusted with powdered sugar, or pair it with fresh berries for an elegant finish. Whether it's a sunny afternoon tea or a special celebration, this dairy-free delight is bound to impress!
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Recipe Information
Ingredients
- 150 g All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 150 g Granulated sugar
- 2 tbsp Lemon zest
- 3 Large eggs
- 80 ml Olive oil
- 60 ml Fresh lemon juice
- 1 tsp Vanilla extract
- 120 ml Unsweetened almond milk
Instructions
Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar using your fingers until it's well combined and fragrant.
Add the eggs to the sugar and zest mixture. Using an electric mixer, beat the mixture on medium speed for about 3-4 minutes, or until it's pale and slightly thickened.
Gradually add the olive oil in a steady stream while continuously beating the mixture. Then, add the lemon juice and vanilla extract, and mix until everything is well combined.
Alternately add the flour mixture and almond milk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined, making sure not to overmix.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and allow the cake to cool in the pan for 10 minutes.
Carefully transfer the cake to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1918 mg | 83% | |
| Total Carbohydrate | 278.9 g | 101% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 152.6 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 354 mg | 27% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 521 mg | 11% | |
*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.
