Vegan Lemon Cake with Cream Cheese Frosting
User Reviews
4.9
Vegan Lemon Cake with Cream Cheese Frosting
Description
The Vegan Lemon Cake with Cream Cheese Frosting starts with wet ingredients including maple syrup, lemon juice, cooking oil, water or non-dairy milk, and vanilla extract. These are combined with a dry mixture of flour, almond flour, baking powder, baking soda, salt, turmeric for color, and lemon zest to create a smooth batter. The batter is baked in a greased or lined pan until a toothpick inserted comes out clean. Cooling before frosting helps achieve the right texture.
The frosting consists of vegan cream cheese blended with maple syrup, lemon juice, salt, and powdered sugar, giving a creamy, tangy layer that complements the cake's citrus notes. Adjusting the powdered sugar allows control over the frosting's sweetness, and optional lemon zest can add nuance.
This cake serves well as a dessert or for occasions where a dairy-free, egg-free cake is desired. Different flours can be used as substitutes depending on dietary needs.
Notes include options for making cashew cream cheese at home, nut-free substitutions by omitting almond flour, gluten-free flour mixes, and an oil-free alternative using applesauce. Nutrition is calculated for one of nine servings.
Ingredients
Wet:
- 1/2 cup maple syrup (add 1 tbsp sugar for sweeter)
- 1/3 cup lemon juice ( 1 tbsp more if using whole grain flours)
- 1/4 cup neutral cooking oil generic cooking oil
- 1/4 cup water or non dairy milk
- 1/4 tsp vanilla extract optional
Dry:
- 1 1/2 cup flour (I use all purpose or a combination of all purpose and whole wheat pastry/white whole wheat flour, 1 :1 or 2:1 ratio)
- 2 tbsp almond flour or use more flour to make it nutfree, or almond meal
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/3 tsp salt
- 1/8 tsp Turmeric for color, optional
- lemon zest of 1/2 to 1 lemon depending on size and preference of lemonyness
Frosting:
- 6 oz vegan cream cheese (I use kite hill plain almond cream cheese, see notes to make your own cashew cream cheese)
- 1/4 cup maple syrup
- 1 tbsp lemon juice
- salt a pinch
- 1 - 2 tbsp powdered sugar and 2 drops vanilla if needed
Instructions
- Preheat the oven to 350 degrees F. Mix the wet ingredients in a bowl until well combined.
- Add the 1 1/4 cup flour and the rest of the dry ingredients and whisk well to make a smooth batter. Add rest of the flour 1 tbsp at a time to make a smooth flowy batter, but not overly watery or overly stiff. You might not need all of the flour if using whole grain flour.
- Pour the batter into a lined or greased pan. Even it out using a spatula.
- Bake for 25 to 30 minutes if using a square baking dish or brownie pan. If the dish is stoneware, add a few more mins to the baking time. If baking a Loaf: 40 to 50 minutes, Cupcakes: 20 to 25 minutes for cupcakes. Test with a toothpick from the center. It should come out clean. Cool in the pan for 10 mins, then remove and let it cool completely before frosting.
- Whisk the ingredients under frosting until smooth. Add 1-2 tbsp powdered sugar for sweeter frosting. Adjust the tang with lemon zest if needed. Add a drop or so vanilla extract or almond extract for flavor (optional). Chill the frosting for 15 mins if too flowy.
- Spread the frosting on the cake evenly. Slice and serve. Store refrigerated for upto 4 days. The lemon flavor gets stronger on storing
Notes
- To make vegan cream cheese, blend soaked cashews with lemon juice, salt, and water until smooth.
- For a nut-free version, omit almond flour and use nut-free cream cheese or a lemon glaze with powdered sugar.
- Gluten-free option uses oat flour, almond flour, and potato starch as a flour blend.
- Oil-free variation replaces cooking oil with applesauce.
- Recipe yields nine servings, each with calculated nutrition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 164mg | 7% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 84mg | 8% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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