Vegan Lemon Genoise Cake
Bright, zesty, and irresistibly fluffy, this Vegan Lemon Genoise Cake is a plant-based twist on the classic sponge cake that’s perfect for any occasion. Made with freshly squeezed lemon juice, fragrant lemon zest, and a touch of vanilla, this egg-free and dairy-free dessert delivers a delightful citrusy burst in every bite. The combination of cornstarch and baking powder ensures a light, airy texture, while neutral vegetable oil keeps the cake moist and tender. Ready in under an hour, this easy-to-make cake is a showstopper whether dusted with powdered sugar or slathered in vegan lemon frosting. Ideal for birthdays, brunches, or teatime, this vegan lemon cake is as versatile as it is delicious.
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 20 grams Cornstarch
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 200 grams Granulated sugar
- 240 milliliters Plant-based milk (unsweetened and unflavored)
- 60 milliliters Freshly squeezed lemon juice
- 2 tablespoons Lemon zest
- 80 milliliters Neutral vegetable oil (e.g., sunflower or canola)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 175°C (350°F). Grease and line the bottom of a 9-inch (23 cm) round cake pan with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk to combine and set aside.
In a separate bowl, whisk together the granulated sugar, plant-based milk, freshly squeezed lemon juice, lemon zest, vegetable oil, and vanilla extract until the sugar is mostly dissolved and the mixture is smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix the batter to maintain its light texture.
Pour the batter into the prepared cake pan, spreading it evenly. Tap the pan gently on the countertop to remove any air bubbles.
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 carefully remove it from the pan and transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar or frost with your favorite vegan lemon frosting if desired. Slice and serve!
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 414.8 g | 151% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 202.2 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 371 mg | 29% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 408 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.
