Zingy Vegan Lemon Cake

Oh…where do I even start? I love lemon cake. It’s probably my favourite cake flavour. Long story short, I’ve been determined to create a delicious zingy vegan lemon cake recipe for a while and have been working on perfecting this lemon cake for about 9 months. I’m very happy that it’s now finally the time to share this fluffy and moist lemon cake recipe with you.

When you look at the ingredients, you can see that they’re pretty simple. No crazy, unusual ingredients are used in this recipe. I wanted to keep it easy because I would love for you to enjoy making this cake just as much as you’ll (hopefully) enjoy eating it too.

This cake is great for parties, whether it be a birthday or a casual Sunday afternoon get-together. Although the decorations are quite simple, it looks really pretty. It also lasts for up to 4 days in the fridge in case you end up with leftovers.

If you have a sweet tooth, then you might also like these recipes:

• Pistachio Cranberry Shortbread
• Raspberry-Coconut Muffins
• Choc Chunk Banana Bread

I hope you enjoy making this zingy vegan lemon cake recipe. Please let me know how you go and don’t forget to share your creations with me on Instagram @nothangryanymore. I love seeing them!

Annick

Zingy Vegan Lemon Cake

Annick

This vegan lemon cake is zingy, moist and delicious. The perfect cake for your next party.

5 from 15 votes

(Click on the stars to vote!)

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine vegan

Servings 10

Equipment

• 14 x 22 cm loaf pan

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Ingredients

  

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Lemon Cake

• 150 g room temperature vegan butter*
• 200 g caster sugar
• 1 tsp vanilla bean paste
• 300 g white flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt (1 pinch)
• 250 g oat or soy milk
• 2 lemons

Drizzle Glaze

• 100 g icing sugar
• 15 g lemon juice
• 1 tbsp dried flowers (optional)

Instructions

 

Lemon Cake

• Preheat the oven to 160°C fan.
• Add the vegan butter, sugar and vanilla bean paste and cream until the mixture become really light and smooth. This takes about 10 minutes. Clean the paddle and bowl every few minutes to ensure everything is being mixed evenly.
• Sift the flour, baking powder, baking soda and salt into a separate bowl.
• Add half of the dry ingredients and incorporate it into the mixture. Then add half of the plant based milk and mix. Repeat the same again with the other half of the dry and wet ingredients.
• Lastly, add lemon juice (about 70g) and zest from 2 lemon and mix until just combined. The batter should puff up and become airy once the lemon just has been mixed through. This is because there is a chemical reaction happening between the lemon juice and the baking soda.
• Transfer the mixture into the loaf pan and bake at 160°C fan for 60 minutes.
• To check if the cake has been baked enough, use a cake needle, chop stick or sharp knife. Stick it into the middle of the cake. If it comes out clean, then the cake has been in the oven long enough.
• Let the cake cool down completely before adding the drizzle glaze.

Drizzle Glaze

• Sift the icing sugar and mix it with the lemon juice until smooth.
• Pour the glaze over the cake. Decorate it with dried flowers if desired.

Notes

*I like to use Naturli’ Organic Vegan Block, but this recipe also works with Nuttelex.

Keyword dessert, drizzle, lemon, lemon cake, zesty

Nutrition Facts

Zingy Vegan Lemon Cake

Amount Per Serving (112 g)

Calories 336 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5.8g36%

Trans Fat 0g

Polyunsaturated Fat 35g

Monounsaturated Fat 0.1g

Cholesterol 0mg0%

Sodium 272mg12%

Potassium 75mg2%

Carbohydrates 54.3g18%

Fiber 1.2g5%

Sugar 30.2g34%

Protein 4.1g8%

Vitamin A 52IU1%

Vitamin C 4.4mg5%

Calcium 90mg9%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Share your creation with us on Instagram @nothangryanymore