Vegan Lemon Cake
Bright, zesty, and completely plant-based, this Vegan Lemon Cake is a citrus lover's dream! Made with simple pantry staples like all-purpose flour, plant-based milk, and freshly squeezed lemon juice, this cake achieves a perfectly moist texture and an irresistible tangy flavor. With a prep time of just 15 minutes, it’s easy to whip up for any occasion, from weeknight desserts to celebratory gatherings. Topped with a luscious lemon glaze and optional zest garnish, this egg-free and dairy-free treat is as beautiful as it is delicious. Perfectly balanced and bursting with fresh lemony goodness, this vegan dessert is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 1 cups Plant-based milk (e.g., almond, soy, or oat)
- 0.25 cups Lemon juice
- 1 tablespoons Lemon zest
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1 cups Powdered sugar
- 2 tablespoons Lemon juice (for glaze)
- 1 teaspoons Lemon zest (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
In a separate bowl, whisk together the plant-based milk, lemon juice, lemon zest, vegetable oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix; the batter should be smooth but slightly thick.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
Once the cake is completely cool, drizzle the lemon glaze over the top and spread it evenly with a spatula or the back of a spoon.
Optional: Sprinkle additional lemon zest on top as a garnish for added flavor and decoration.
Slice and serve your delicious vegan lemon cake. Enjoy!
Nutrition Facts
Calories |
2467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2275 mg | 99% | |
| Total Carbohydrate | 474.0 g | 172% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 276.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 355 mg | 27% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 681 mg | 14% | |
*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.
