Vegan Lemon Cake
A moist and tangy vegan lemon cake made with fresh lemon juice and zest, perfect for any occasion. This dairy-free and egg-free cake is light, fluffy, and bursting with citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened almond milk
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
1 tablespoon lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, lemon zest, lemon juice, and vanilla extract. Whisk until fully mixed.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Run a knife around the edges to loosen the cake, then transfer it to a wire rack to cool completely before serving.