Vegan Zitronenkuchen
Bright, zesty, and delightfully moist, this Vegan Zitronenkuchen is a plant-based twist on the classic German lemon cake. Made with simple pantry staples like all-purpose flour, plant-based milk, and fresh lemon juice, this recipe is perfect for citrus lovers seeking a light yet indulgent treat. The fresh lemon zest and juice infuse the cake with vibrant flavor, while a drizzle of tangy lemon glaze adds the perfect finishing touch. Ready in under an hour and effortlessly dairy-free, this soft and fluffy cake is ideal for a brunch centerpiece, afternoon tea, or any occasion that calls for a refreshing dessert. Impress friends and family with this easy-to-make, crowd-pleasing vegan lemon loaf!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 200 milliliters Unsweetened plant-based milk (e.g., almond, soy, or oat)
- 120 milliliters Fresh lemon juice
- 2 tablespoons Lemon zest
- 80 milliliters Neutral-flavored oil (e.g., sunflower or canola)
- 1 teaspoon Vanilla extract
- 150 grams Powdered sugar (for glaze)
- 2 tablespoons Fresh lemon juice (for glaze)
Instructions
Preheat your oven to 180°C (350°F) and grease a standard loaf pan or line it with parchment paper for easier removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl or jug, mix the plant-based milk, fresh lemon juice, lemon zest, oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be smooth but not overly worked.
Pour the batter into the prepared loaf 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.
Once baked, remove the cake from the oven and let it 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. In a small bowl, whisk together the powdered sugar and lemon juice until it forms a smooth, pourable icing.
Once the cake is fully cooled, drizzle the lemon glaze over the top, letting it run down the sides naturally.
Allow the glaze to set for a few minutes before slicing and serving. Enjoy your Vegan Zitronenkuchen!
Nutrition Facts
Calories |
2844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2252 mg | 98% | |
| Total Carbohydrate | 508.3 g | 185% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 300.6 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 331 mg | 25% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 556 mg | 12% | |
*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.
