Vegan Lemon Sponge Cake
Bright, zesty, and utterly irresistible, this Vegan Lemon Sponge Cake is a citrusy delight that’s perfect for any occasion. Made with simple pantry staples like all-purpose flour, almond milk, and fresh lemon juice, this egg- and dairy-free cake is soft, fluffy, and incredibly moist. The addition of vibrant lemon zest and a light dusting of vegan powdered sugar elevates each slice with a burst of tangy sweetness. Ready in just 45 minutes, this easy-to-follow recipe is ideal for beginner bakers and seasoned pros alike. Whether you're serving it as a centerpiece for a special gathering or enjoying it as a midday treat, this vegan dessert proves that plant-based baking can be as delectable as it is wholesome. Keywords: vegan lemon sponge cake, egg-free dessert, dairy-free baking, plant-based lemon cake, easy vegan recipes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 1 cup Unsweetened almond milk
- 0.5 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Vegan powdered sugar
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, combine the granulated sugar, almond milk, fresh lemon juice, lemon zest, vegetable oil, and vanilla extract. Whisk until the sugar is dissolved and the mixture is smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to over-mix.
Pour the batter into the prepared cake pan and smooth the top with the back of a spoon or spatula.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
Once the cake is completely cool, sift the vegan powdered sugar over the top or garnish as desired before serving.
Nutrition Facts
Calories |
3172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2097 mg | 91% | |
| Total Carbohydrate | 527.5 g | 192% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 329.6 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 492 mg | 38% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 396 mg | 8% | |
*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.
