Easy Vegan Lemon Cake
User Reviews
5
Easy Vegan Lemon Cake
Description
This Easy Vegan Lemon Cake centers on fresh lemon zest and juice to impart lively citrus flavor, complemented by sugar and olive oil providing moisture. Non-dairy milk and yogurt contribute to the batter's richness without animal products. The dry ingredients include all-purpose flour mixed with cornstarch, baking powder, baking soda, and salt, working together to produce a tender crumb and gentle lift during baking. The method involves careful mixing to combine wet and dry components, avoiding overmixing to keep the cake light. The batter is baked in a prepared pan dusted with flour to ensure easy release. The resulting cake offers a subtle but noticeable lemon brightness and soft texture. It can be served plain or paired with vegan whipped cream, a lemon glaze, or frosting depending on preference.
Notes suggest alternatives like mashed banana or applesauce for yogurt substitutes and mention gluten-free flour blends for adaptation. Additional variations include frosting options such as vegan vanilla, lemon, or vegan lemon cream cheese frostings. The recipe scales for layer cakes or loaves, making it flexible for different presentations and occasions.
Ingredients
- 3 large lemon plural
- 1 cup sugar
- ⅓ cup olive oil or a neutral oil like avocado
- ½ cup non-dairy milk such as oat or almond, unsweetened
- ½ cup Non-Dairy yogurt such as cashew, coconut, soy, or almond, plain
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour see Notes for GF
- 2 Tablespoons corn starch
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt fine sea salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly oil a metal baking pan (8x8 inch, 9-inch round, or 9x5 loaf). Then dust with flour and set aside. If desired, line the bottom of the pan with parchment paper for even easier removal (I did not use parchment and had no trouble with sticking).
- Place sugar in a large mixing bowl. Zest the lemons, careful to only remove the outer yellow portion, avoiding the bitter white pith. You should have 2 tablespoon zest. Add the zest to the bowl, and use a fork to thoroughly mix it into the sugar.
- Slice one of the lemons, and measure out 3 tablespoon juice. Add the oil, lemon juice, milk, yogurt, and vanilla to the lemon-sugar. Whisk until the sugar is dissolved.
- In a separate bowl combine the flour, corn starch, baking powder and soda, and salt. Whisk well, then sift this into the bowl containing the wet ingredients. Gently whisk or stir just until there is no visible dry flour. Don't overmix.
- Pour the batter into the prepared pan, and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Also test for doneness by lightly pressing the center of the cake with a finger to see if it bounces back.
- Allow the cake to cool in the pan for 15 minutes, then flip out onto a flat plate or cooling rack. Flip over again and place right-side up on the cooling rack. Allow to cool completely before garnishing and slicing. See Notes for serving suggestions and other tips.
Notes
- Mashed banana or applesauce can replace non-dairy yogurt if unavailable.
- Use a gluten-free baking blend for a gluten-free version; expect a slightly denser texture.
- Create a simple lemon glaze with powdered sugar and fresh lemon juice for extra tartness.
- Double or triple ingredients for layer cakes, pairing with vegan vanilla or lemon frosting options.
- Serving suggestions include vegan whipped cream or vanilla oat milk ice cream to complement the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Cholesterol | 0mg | 0% |
| Sodium | 195mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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