Vegan Lemon Cake
A moist and zesty lemon cake that’s perfect for any occasion, bursting with refreshing citrus flavor and topped with a light vegan frosting.
Discover the delightful taste of our Vegan Lemon Cake, a whole-food plant-based dessert that’s not only delicious but also healthy.
Perfect for birthdays, gatherings, or simply as a sweet treat, this cake is made without any animal products or refined sugars.
Join the vegan baking movement with this simple yet satisfying recipe from vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For a gluten-free version, substitute whole wheat flour with a gluten-free blend. Coconut sugar can be replaced with brown sugar or cane sugar, but note that it may alter the color slightly.
Tips & Notes
- •Make sure your ingredients are at room temperature for the best results.
- •For extra lemon flavor, consider adding more lemon zest or a dash of lemon extract.
Recipe Variations
- •Add poppy seeds to the batter for a Lemon Poppy Seed Cake variation.
- •Top with fresh fruit or a berry compote for added flavor and presentation.
Storage & Freezing
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container.
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can use all-purpose flour or a gluten-free flour blend. However, the texture may vary.
How can I make this cake sweeter?
You can increase the amount of coconut sugar or add a natural sweetener like maple syrup to the batter.
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Vegan Lemon Cake
A moist and zesty lemon cake that’s perfect for any occasion, bursting with refreshing citrus flavor and topped with a light vegan frosting.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and sea salt.
- 3
In another bowl, combine the coconut sugar, applesauce, almond milk, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
- 4
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- 5
Pour the batter evenly into the prepared cake pans.
- 6
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- 8
To prepare the frosting, beat together the powdered sugar and lemon juice in a bowl until smooth and creamy.
- 9
Once the cakes are completely cooled, spread the frosting on top of one layer, place the second layer on top, and frost the top and sides of the cake.
- 10
Slice and serve your delicious vegan lemon cake!
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