Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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 test

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; carbohydrates 47.3g; dietary fiber 0.8g; sugars 27g; fat 7.8g; saturated fat 1.1g; vitamin a iu 37.1IU; vitamin c 2.1mg; folate 73.6mcg; calcium 37.5mg; iron 1.2mg; magnesium 5.8mg; potassium 34.6mg; sodium 255.4mg; thiamin 0.2mg; added sugar 27g.
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Reviews (2)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/13/2020
This cake was a hit among vegans and omnivores. Read More
Rating: 1 stars
01/25/2021
I’m not sure if I did something wrong or what! But I checked and checked and checked and usually I follow recipes well and with successful turnout (vegan recipes). However this was a fail! The batter was very thick and dense almost like muffin or corn muffin batter. I’m not sure if it was suppose to be like this. But it wasn’t like regular cake batter. The directions said to pour the batter, but it was more like scoop batter into pan. It came out hard and crunchy on the top and bottom, but not in a good way. The cake itself was dense. Sadly I threw it out. Either the measurements were off or it’s just not for me. Sigh face Read More