You don't have to be vegan to enjoy this vegan lemon cake! It's moist, delicious and plenty lemony thanks to a combination of lemon juice and zest. A glaze made with lemon juice, confectioners' sugar and almond milk adds a sweet-tangy finish.

Marianne Williams
Source: EatingWell.com, January 2020

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Recipe Summary

active:
20 mins
total:
1 hr 45 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment paper; coat with cooking spray. Set aside. Whisk flour, cornstarch, baking soda and salt in a medium bowl; set aside. Whisk granulated sugar, oil, 2/3 cup almond milk, 2 teaspoons lemon zest and 1 1/2 tablespoons lemon juice in a large bowl. Add the flour mixture to the sugar mixture and fold to combine. Pour into the prepared cake pan.

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  • Bake the cake until golden brown and a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan; let cool completely on the rack, about 45 minutes. Transfer to a serving platter.

  • Whisk confectioners' sugar and the remaining 1/2 teaspoon lemon zest and 1 tablespoon lemon juice in a small bowl until smooth. Whisk in the remaining 1 tablespoon almond milk, 1 teaspoon at a time, until the glaze reaches the desired consistency. Pour the glaze over the cooled cake.

Tips

To make ahead: Store glazed cake in an airtight container at room temperature for up to 3 days.

Equipment: Parchment paper

Nutrition Facts

269 calories; protein 2.7g 5% DV; carbohydrates 47.3g 15% DV; exchange other carbs 3; dietary fiber 0.8g 3% DV; sugars 27g; fat 7.8g 12% DV; saturated fat 1.1g 5% DV; vitamin a iu 37.1IU 1% DV; vitamin c 2.1mg 4% DV; folate 73.6mcg 18% DV; calcium 37.5mg 4% DV; iron 1.2mg 7% DV; magnesium 5.8mg 2% DV; potassium 34.6mg 1% DV; sodium 255.4mg 10% DV; thiamin 0.2mg 20% DV; added sugar 27g.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
01/13/2020
This cake was a hit among vegans and omnivores. Read More