Vegan Lemon Cake
User Reviews
5
Vegan Lemon Cake
Description
The Vegan Lemon Cake is baked in a 7-inch round pan using self-raising flour blended with brown sugar and fresh lemon zest to infuse a lemon aroma throughout the cake. Coconut milk and sunflower oil keep the crumb moist and tender without eggs or dairy. Lemon juice in the batter adds brightness and slight tartness. The cake is baked for about an hour until a skewer tests clean, then cooled before frosting.
The lemon frosting is crafted by mixing vegan butter with icing sugar, coconut milk, lemon juice, and vanilla extract to create a smooth, sweet-tart topping. The cake is sliced horizontally into layers, with frosting spread between and covering the entire cake. Additional fresh fruits like lemon slices and strawberries can be added as decoration to complement the lemon flavor and provide color contrast.
This cake suits gatherings where a dairy-free or vegan dessert is desired and pairs well with herbal teas or fruit-infused beverages. The recipe requires ingredient measurements and care with baking times to ensure proper texture. Cooling the cake before frosting avoids melting the frosting. The frosting texture may vary depending on the vegan butter used.
Ingredients
- 2 ⅓ cups self-raising flour
- 1 cup brown sugar
- 1 tsp baking powder
- 1 lemon zested
- lemon juice of half
- ¾ cup coconut milk or other plant based milk
- ⅓ cup sunflower oil or other neutral oil, + 2 tbsp
Lemon Frosting
- 1 cup icing sugar
- 1 tbsp vegan butter softened
- ½ tsp vanilla extract
- 1 tbsp coconut milk or other plant based milk
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 180C / 350F and grease a 7" round cake tin.
- In a large bowl, mix flour, sugar, baking powder and lemon zest together. Pour oil, lemon juice and coconut milk into the bowl and whisk well.
- Pour into the cake tin, and bake for 50 - 60 minutes. Double check with a skewer or toothpick. It’s ready when it comes out clean. Leave Lemon Cake out of the oven to cool down.
Prepare Lemon Frosting
- In a medium bowl, whisk the vegan butter and icing sugar together. Add coconut milk, lemon juice and vanilla extract. Mix together until you get a sugary frosting.
Frost the Cake.
- Cut cake into 2 layers. Cover the first layer with sugary frosting, then stack the second layer on top. Cover the whole cake with the rest of sugary frosting. Decorate with lemon and strawberries or any fruits of your choice.
Notes
- See accompanying article for additional tips, modifications, and variations for this vegan lemon cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Sodium | 16mg | 1% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin C | 5mg | 6% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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