Vegan Lemon Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
12
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Calories
471 kcal
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Course
Dessert
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Cuisine
American, International
Vegan Lemon Cake
Description
The Vegan Lemon Cake uses dairy-free margarine and milk along with lemon juice and zest to provide a fresh citrus note. Flour, sugar, baking powder, and bicarbonate of soda create a soft crumb texture. The cake is baked in round pans until a skewer comes out clean, ensuring it is tender without being dense. The accompanying frosting is made with dairy-free margarine, powdered sugar, and lemon juice, beating into a smooth, creamy icing that complements the bright cake.
The cake serves well as a dessert or for special occasions, with options to make layered cakes or cupcakes. Substitutions like orange zest can offer flavor variation. Decoration ideas include edible flowers or a lemon drizzle to enhance appearance. The cake can also be prepared ahead and frozen unfrosted for convenience.
Careful mixing avoids overdeveloping gluten, preserving the cake's lightness. Baking times vary depending on pan size, with smaller pans requiring less time. The recipe scales up or down as needed, useful for different serving sizes.
Ingredients
- 300 ml dairy-free milk soy, almond etc
- 1 tablespoon lemon juice
- 150 g Dairy-free margarine
- 3 tablespoon golden syrup or use agave or maple syrup (maple will make a slightly less sweet cake)
- lemon zest of 2 lemons
- 275 g all-purpose flour plain
- 150 g granulated sugar ½ cup
- 2 teaspoon baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
For the vegan lemon frosting (double to cover the sides as well)
- 150 g Dairy-free margarine
- 400 g powdered sugar confectioner's sugar, icing sugar
- 3 tablespoon lemon juice
Yellow drizzle (optional)
- 100 g powdered sugar icing sugar
- 1-2 tablespoon lemon juice
- yellow food colouring
Instructions
- Preheat the oven to 180° C/160° C fan (350F). Lightly grease 3 x 6" baking pans or 2 x 20cm/8" round baking pans.
- Stir the lemon juice into the milk and set aside.
- In a pan over a medium heat, melt the dairy free margarine and syrup together. Set aside to cool slightly.
- Sieve the flour, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl.
- Pour the milk, melted margarine mixture and lemon zest over the flour mixture and stir well until it becomes a smooth batter.
- Divide the mixture between the two prepared pans and bake for 30-35 minutes (for 2 x 20cm/8") or 25-30 minutes (for 3 x 15cm/6") or until an inserted skewer comes out clean.
- Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
For the lemon frosting
- Beat together all the frosting ingredients until smooth.
- When the cakes are completely cold, sandwich together with some icing. Spread the remaining icing over the top and sides of the cake.
- For the drizzle
- Mix the powdered sugar and 1 tablespoon of lemon juice until smooth. If necessary add a little more lemon juice. Add a small amount of yellow food colouring until the desired colour is reached. Spoon into a piping bag with a small nozzle inserted. Pipe drizzles over the cake edge.
Notes
- Mix dry ingredients into wet gently; avoid over-beating to keep the cake tender.
- You can substitute orange zest and juice for lemon to create a different citrus flavor.
- The unfrosted cake layers freeze well for up to one month, allowing make-ahead preparation.
- Decorate with edible flowers for a special presentation.
- Adapt the recipe to vegan lemon cupcakes by baking batter in muffin tins for about 15–20 minutes.
- Vary pan size for cake shape; using 2 x 20 cm round pans yields two layers, 3 x 15 cm pans make three smaller layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 79g | 26% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Sodium | 301mg | 13% |
| Potassium | 161mg | 3% |
| Sugar | 59g | 118% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 88mg | 9% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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