Vegan Lemon Cake
A light and fluffy vegan lemon cake with a bright citrus flavor, perfect for any occasion. This dairy-free and egg-free cake is moist, tender, and topped with a tangy lemon glaze.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8
Ingredients
2 cups (240 grams) all-purpose flour
1 cup (200 grams) granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (240 ml) unsweetened almond milk
1/3 cup (80 ml) vegetable oil
1 tablespoon apple cider vinegar
1 tablespoon lemon zest (from about 1 lemon)
1/4 cup (60 ml) fresh lemon juice
1 teaspoon vanilla extract
1 cup (120 grams) powdered sugar
2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, 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. Stir well.
Pour the wet ingredients into the dry ingredients. 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 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. Then transfer the cake to a wire rack to cool completely.
For the lemon glaze, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl until smooth.
Once the cake is completely cooled, drizzle the lemon glaze evenly over the top.
Allow the glaze to set for about 15 minutes before slicing and serving.