Bright & Zesty: The Best Vegan Lemon Cake Recipe for Every Occasion
A slice of lemon cake can instantly lift your mood with its vibrant flavor and soft, moist texture. This vegan lemon cake is a delightful treat that brings the perfect balance of sweetness and tang. Every bite bursts with fresh citrus goodness, making it an excellent choice for birthdays, gatherings, or an afternoon pick-me-up.
This recipe skips dairy and eggs without sacrificing flavor or texture. The combination of simple plant-based ingredients creates a fluffy cake with a tender crumb that pairs beautifully with a light glaze or frosting. Fresh lemon juice and zest enhance the flavor, while a hint of vanilla rounds out the taste. Whether baking for a special event or satisfying a craving, this cake delivers on both taste and texture. Get ready to impress friends and family with a dessert that’s as easy to make as it is delicious!
Vegan Lemon Cake Recipe
A soft, moist, and tangy vegan lemon cake is a delightful treat for any occasion. The combination of fresh lemon juice, zest, and plant-based ingredients creates a fluffy and delicious dessert. This cake has a perfect balance of sweetness and citrus flavor, making it a great choice for birthdays, tea parties, or simple family gatherings. With easy-to-find ingredients and straightforward steps, anyone can make this cake at home. No dairy or eggs are needed, yet the texture remains light and spongy. Let’s get started!
- Cooking Time: 35 minutes
- Prep Time: 15 minutes
- Total Time: 50 minutes
- Serving: 10 slices
- Calorie: 240 per slice
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
Wet Ingredients
- 3/4 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup fresh lemon juice
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1 teaspoon apple cider vinegar
Lemon Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest. Make sure the ingredients are evenly combined.
Step 3: Combine Wet Ingredients
In a separate bowl, mix almond milk, lemon juice, vegetable oil, vanilla extract, applesauce, and apple cider vinegar. Stir well to combine.
Step 4: Mix Batter
Gradually pour the wet mixture into the dry ingredients. Stir gently with a whisk or spatula until the batter is smooth. Avoid overmixing to keep the cake light and fluffy.
Step 5: Bake
Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool the Cake
Let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before adding the glaze.
Step 7: Prepare the Lemon Glaze
In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.
Step 8: Serve
Slice and serve the cake. Enjoy with a cup of tea or coffee!
Top Tips
Use Fresh Lemons
Fresh lemon juice and zest provide the best flavor. Avoid bottled lemon juice as it may taste artificial.
Avoid Overmixing
Stir the batter until just combined. Overmixing can make the cake dense instead of soft and fluffy.
Check for Doneness
Oven temperatures vary, so check the cake with a toothpick. If it comes out clean, the cake is ready.
Let It Cool
Cooling the cake before adding the glaze prevents it from melting and soaking into the cake.
Storage Tips
Store leftovers in an airtight container at room temperature for up to three days. Refrigerate for longer freshness.
Variations
Lemon Poppy Seed Cake
Add 2 tablespoons of poppy seeds to the batter for a slight crunch and extra texture.
Coconut Lemon Cake
Replace almond milk with coconut milk and add 1/4 cup shredded coconut for a tropical twist.
Blueberry Lemon Cake
Fold 1/2 cup fresh or frozen blueberries into the batter for a fruity variation.
Gluten-Free Version
Use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free cake.
Sugar-Free Version
Replace granulated sugar with a natural sweetener like maple syrup or coconut sugar.
Nutritional Information (Per Serving)
- Calories: 240
- Carbohydrates: 38g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 1g
- Fiber: 1g
- Sugar: 22g
- Sodium: 120mg
FAQs
Can I use a different type of plant-based milk?
Yes, any plant-based milk like soy, oat, or coconut milk will work in this recipe.
How do I make this cake oil-free?
Replace the vegetable oil with extra applesauce for a lower-fat version.
Can I freeze this cake?
Yes. Wrap the cake tightly in plastic wrap and store it in the freezer for up to two months. Thaw at room temperature before serving.
What can I use instead of applesauce?
Mashed bananas or non-dairy yogurt work as great substitutes.
Can I make this into cupcakes?
Yes. Pour the batter into cupcake liners and bake at 350°F (175°C) for 18-20 minutes.
A vegan lemon cake is a perfect dessert for those who love citrus flavors. It is light, moist, and easy to make with simple ingredients. Whether enjoyed plain or with a lemon glaze, this cake is a delightful treat for any occasion. Try one of the variations for a unique twist, and share this delicious cake with family and friends!
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