0 from 12 votes
Dairy-Free Lemon Cake
A dairy-free lemon cake made with a secret ingredient (silken tofu!) that's perfectly lemony and moist, with a deliciously dense crumb.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 40 mins
Servings: 12
Calories: 282 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the cake:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup silken tofu (whisked until smooth)
- 1⅓ cups sugar
- 3 extra-large eggs
- zest of 2 lemons
- 2½ tablespoons freshly squeezed lemon juice (about 1 large lemon)
- ½ teaspoon pure vanilla extract
- ½ cup vegetable oil
For the glaze:
- 1 cup confectioners' sugar sifted
- 2 tablespoons freshly squeezed lemon juice 1 lemon
Instructions
- Preheat your oven to 350F. Sift the flour, baking powder, and salt into a medium bowl, and whisk all the dry ingredients together.
- In a separate bowl, whisk your block of silken tofu until the tofu is thoroughly broken up. Measure out 1 cup, and add it to a large bowl along with the sugar, eggs, lemon zest, freshly squeezed lemon juice, and vanilla extract.
- Next, fold the dry ingredients into the wet ingredients. Then fold in the vegetable oil until thoroughly combined.
- Prepare a standard 9” loaf pan by lining it with parchment paper, then greasing the parchment paper with your choice of shortening or cooking spray. Pour the batter into the loaf pan, and tap it on your counter to get rid of any air bubbles.
- Bake the cake for 75-85 minutes (ours took 85 minutes). It takes a bit longer, because the tofu doesn’t behave in the same way as the standard yogurt does. Your patience will be rewarded! If you notice your cake starting to look a bit dark, tent it with foil.
- When a toothpick inserted into the center of the cake emerges clean, the cake is ready. Let cool for 15 minutes on the counter before removing the cake from the pan and allowing to cool on a wire-rack completely. For best results, once the cake is completely cooled, cover with plastic wrap or a cake dome, and allow to sit overnight. This allows the cake to really absorb moisture.
- When the cake is completely cooled, make the glaze by combining the powdered sugar with the lemon juice. Stir thoroughly and pour slowly over the cake to completely cover it. You can reserve some to serve alongside the cake, if that suits your fancy, too!
Cup of Yum
Notes
- Makes one 9-inch loaf.
Nutrition Information
Calories
282kcal
(14%)
Carbohydrates
45g
(15%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
8g
(40%)
Cholesterol
41mg
(14%)
Sodium
114mg
(5%)
Potassium
115mg
(3%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
60IU
(1%)
Vitamin C
2.8mg
(3%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 282
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 41mg | 14% |
| Sodium | 114mg | 5% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.