This vegan lemon cake recipe is for a delicious, refreshing, and light dessert. The cake is light and fluffy, and the sugar-free lemon icing adds flavor and suppresses the slight bitterness from the zest.
If you have children who aren’t too keen on citrus fruits, this may be a great alternative to your usual family favorite.
This is a vegan lemon cake recipe, so you can use and alter the amount of any ingredients, including the fat-separating agent.
How To Prepare Vegan Lemon Cake Recipe?
Preparation Time: 20 Minutes
Cooking Time: 45 Minutes
- Electric Whisk,
- Baking Tray,
- Electric Kettle,
- Food Processor/Blender
- Measuring Cups and Spoons
Ingredients Vegan Lemon Cake Recipe:
- 3 medium size Eggs (room temperature)
- 300g Flour
- 25g Cornstarch/Cornflour
- 50g Powdered Almond Powder (without skin)
- 30g Caster Sugar or Ordinary Granulated Sugar
- 65mls Olive Oil
- 2 tsp Bicarbonate of Soda (baking soda)
For the lemon icing:
- 200mls Lemon Juice
- 100g Icing Sugar
- 30g Softened Vegan Butter
- 1 tbsp Water (to loosen up the mixture a little)
How To Make Vegan Lemon Cake Recipe:
Step 1: Preheat an oven to 175C (350F).
Step 2: Sift the flour and cornstarch together and add the powdered almond powder and baking soda. Set aside.
Step 3: Mix all the wet ingredients to make vegan lemon curd in a bowl. Set aside
Step 4: In another bowl, mix all the dry ingredients (flour, sugar, cornstarch, and almond powder).
Step 5: Add the wet ingredients and beat well until it combines. It is important not to over-mix.
Step 6: Pour the batter onto a round cake tin and bake for 30-35 minutes or until a toothpick comes out clean with no crumbs stuck.
Step 7: Cool completely in the cake tin before removing it to a cooling rack.
To make the lemon icing:
Step 1: Put all ingredients into a bowl and mix well to combine thoroughly. Mix in 1 tbsp of water to loosen up the mixture.
Step 2: Add a little more water if necessary.
Step 3: Put the icing on the cooled cake and use a small round straw to draw lines on the sides of the pan. Keep doing this until you have drawn all around the sides of the cake.
Step 4: When it’s time to serve, take off any icing from around the edges and place elsewhere on the plate/cake.
Step 5: Serve with vegan lemon sorbet if preferred.
Nutrition Facts Of Vegan Lemon Cake Recipe
- Calories: 433
- Fat: 32.6g
- Carbohydrates: 35.3g
- 13.3g Protein
- Sodium: 214mg
- Saturated Fat: 4.3g
- Fiber: 1.0g
- Sugar Alcohols: 0.4g
- Cholesterol: 52mgs
How Do I Increase The Flavor Of My Lemon Cake?
It is best to use ‘fresh’ lemons, but if you can’t get hold of any, then you can use Lemon Juice from a bottle. It is best to use unsweetened lemon juice from bottles.
The zest from the lemons gives a much stronger taste than the juice! So when using juice, you should grate about half of a lemon before mixing it with the other ingredients.
How Do You Make A Vegan Cake Less Dense?
You will find that this cake makes a very moist, light loaf. If you want it to be more firm, add extra flour or use less water when cooking. This can be done without affecting the texture of the cake.
What Does Adding Sour Cream To Cake Mix Do?
We often see cake recipes that include sour cream or a sour cream and milk batter. Adding sour cream to the mix creates a more moist sponge cake.
How Do You Keep A Cake Moist After Baking?
The best way to ensure a moist cake is to keep the mixture warm and retain as much moisture as possible. When the cake has cooled,
you can place it in a container wrapped with cling film and store it in the fridge overnight. This will allow the sponge to retain much more moisture than if you had left it on the counter.
Is It Better To Put A Cake In The Fridge Or Leave It Out?
A lemon cake, or any cake containing fat, should be kept in the fridge. This will ensure that the fat doesn’t turn too soft and leaves the cake oily.
If you don’t have much room in your fridge, you can store it on a cool surface and cover it with some cling film if it feels too wet.
The vegan lemon cake recipe is a quick and easy way to make this delectable delight. This cake is moist, lemony, and perfect anytime of the day or night.
Whether indulging in a slice for dessert or enjoying it with your morning coffee, this vegan lemon cake recipe is sure to please.
Are There Any Substitutes I Can Use In Place Of Lemon Juice?
Lemon Juice works best, but if you don’t have any, you can substitute with half and half white vinegar and fresh lemon juice.
Can You Make It Gluten-Free?
You can make this recipe gluten-free by substituting the flour for some cornstarch. You can also use buckwheat flour if you wish to make it gluten-free.
Can I Make This Recipe Into Cupcakes?
You can make this recipe into cupcakes using an 18cm cake tin and reduce the baking time to 25 minutes.