This Easy Vegan Lemon Cake is moist, fluffy, and bursting with zesty lemon flavor. Perfect for any occasion, it’s simple to make and doesn’t require any eggs or dairy. Enjoy a slice of this refreshing cake with a cup of tea or as a light dessert.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil (such as canola or sunflower oil)
- 1 tablespoon white vinegar (or apple cider vinegar)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional, for extra zing)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan, or line it with parchment paper.
- Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine the Wet Ingredients:
- In a separate bowl, mix the almond milk, vegetable oil, vinegar, lemon juice, lemon zest, and vanilla extract until well combined.
- Mix the Batter:
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.
- Bake the Cake:
- Pour the batter into the prepared cake pan and spread it evenly. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add a bit more lemon juice; if it’s too thin, add more powdered sugar. Stir in the lemon zest, if using.
- Glaze the Cake:
- Once the cake has cooled completely, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before serving.
- Serve:
- Slice and serve the cake. Enjoy it as is, or with a dollop of vegan whipped cream or a scoop of dairy-free ice cream.
Tips for Success
- Fresh Lemon Juice and Zest: For the best flavor, use fresh lemon juice and zest. Bottled lemon juice can work in a pinch, but fresh is always better.
- Don’t Overmix: Overmixing the batter can result in a dense cake. Mix until the ingredients are just combined.
- Cooling the Cake: Make sure the cake is completely cool before glazing to prevent the glaze from soaking into the cake too much.
Nutritional Information (Per Slice, assuming 12 slices)
- Calories: Approximately 180
- Fat: 6g
- Carbohydrates: 30g
- Protein: 2g
Conclusion
This Easy Vegan Lemon Cake is a delightful dessert that’s perfect for any occasion. It’s simple to make, with a bright lemon flavor that’s sure to please. Whether you’re serving it at a gathering or enjoying a slice with your afternoon tea, this cake is sure to become a favorite. Enjoy baking and savoring this refreshing, zesty treat!
