vegan lemon cake

This Vegan Lemon Cake is perfectly moist, fluffy and like sunshine in a cake! You'll love the bright, lemon flavor of the cake and the buttercream frosting.

Vegan Lemon Cake

almond milk

apple cider vinegar

aquafaba* (1/2 cup measured AFTER whipping, see Note)

vegan butter, softened to room temperature

sugar

lemon zest

lemon extract

vanilla extract

all purpose flour

baking powder

salt

vegan butter, softened to room temperature ((2 sticks earth balance

lemon juice

non-dairy milk

Preheat the oven to 350 degrees F. Grease two 8 inch cake pans, line with parchment rounds (I cut them out myself to fit the bottom of the pans, prevents sticking), and grease the parchment paper as well. Sprinkle lightly with flour.

In a measuring cup, combine the almond milk and apple cider vinegar. Let sit a few minutes until it curdles (this is your vegan buttermilk).

In a medium sized bowl, drain the chickpeas to collect the liquid from the can. (Rinse the chickpeas and refrigerate for another use) With a hand mixer, mix on low-medium speed for about 1 minute, until light and foamy. Set aside.

In a large bowl, add the softened butter, sugar and lemon zest. Stir to combine. Beat on medium speed with the handheld mixer until light and fluffy, about 3 minutes. Now add in the lemon and vanilla extracts and beat to combine.

On low speed, add in the almond milk mixture and aquafaba and mix. Now add the flour, sprinkle the baking powder and salt on top of the flour and mix on low until well combined, about 1-2 minutes, scraping the sides as needed with a spatula.

Divide the batter equally in the prepared pans. Bake for 30-35 minutes, until a toothpick inserted comes out clean. Let cool on wire racks for 5-10 minutes, then run a knife around the edges to loosen, and carefully invert the cakes onto your hand. Remove the parchment paper and place on a wire rack to cool completely.

Make the frosting: Using a standing mixer or handheld mixer, beat the vegan butter until light and fluffy, about 2 minutes. Reduce the speed, add in the 2 cups of the powdered sugar, lemon juice, lemon zest and vanilla extract. Beat on low, then switch to medium speed and beat until light and fluffy, about 2 minutes. Now add in the remaining 2 cups powdered sugar and mix. If the frosting seems too thick, add a tablespoon at a time of non-dairy milk. If the frosting seems too thin, add more powdered sugar until a desirable consistency is reached.

Frost the cake:&nbsp;Place one of the cake layers on your cake stand or plate. Frost the top evenly. Place the second cake layer on top. Top the second layer with more frosting, and frost the sides as well. Decorate as desired and serve!

This vegan lemon cake with velvety lemon buttercream frosting is perfectly moist and spongey and will make all your lemon cake dreams come true!

(300 grams) White Sugar

1 and 1/2 tsp Baking Soda

Salt

(120 milliliters) Canola Oil*

Tbsp White Vinegar (or Apple Cider Vinegar)

tsp Vanilla Extract

Lemon

(540 grams) Powdered Sugar

(112 grams) Vegan Butter

Lemon Zest

Spray two 8 inch cake pans* with non-stick spray and line the bottoms with parchment paper. Set aside.

Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don&#8217;t overmix, tiny lumps are okay.

Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.

Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.

Frost the cooled cakes and decorate with lemon zest.

I don't have any lemon extract will it be enough with just lemon zest/lemon juice?
Also what is the best way to store it?
Thank you

Fluffy, tender lemon cake made in 1 bowl! Vegan and gluten-free and topped with a stunning 3-ingredient glaze. Perfect for spring and beyond!

Lemon Loaf Cake (Vegan/GF)

lemon

applesauce

avocado oil

maple syrup

Tbsp vanilla extract

almond flour

potato starch* ((not potato flour))

cornstarch*

tsp baking powder

tsp sea salt

½ tsp lemon zest

tsp vanilla extract

sugar,

Preheat oven to 350 degrees F (176 C) and line a standard-size loaf pan with parchment paper.

To a large mixing bowl, add lemon zest, lemon juice, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.

Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter (see photo). If too thick, thin with a little bit of dairy-free milk. If too thin, add a little more almond flour.

Scoop the batter into the prepared loaf pan and spread it out evenly with a spatula. Transfer to the oven and bake for 35-40 minutes, or until the top is golden brown and an inserted toothpick comes out clean.

Let the cake cool completely in the pan — about 1 hour. Wash your mixing bowl to prepare glaze.

While the cake cools, make the glaze in the clean mixing bowl. Zest lemon and set aside. Whisk together vanilla extract and lemon juice, then begin adding sifted powdered sugar 1/4 cup (28 g) at a time, mixing until no lumps remain. Once all the powdered sugar is added, add zest and mix once more. Set aside.

Once the cake is completely cooled, remove from the pan and gently remove parchment paper. Place on a serving plate and, starting near one end of the cake, slowly pour glaze over the cake, letting it drizzle down the edges slightly.

Enjoy immediately with a cup of tea or some dairy-free milk! Store leftovers covered at room temperature for up to 2-3 days (we find it best within the first 1-2 days). Cake can be frozen for up to 1 month, ideally without glaze. Let thaw before slicing.

https://www.youtube.com/watch?v=aWAeRfI26MY

Fluffy, tender lemon cake made in 1 bowl! Vegan and gluten-free and topped with a stunning 3-ingredient glaze. Perfect for spring and beyond!

Full Recipe: https://minimalistbaker.com/lemon-loaf-cake-vegan-gf/
 
FOLLOW US!
Blog: http://minimalistbaker.com/
Instagram: https://instagram.com/minimalistbaker/
Twitter: https://twitter.com/minimalistbaker
Facebook: https://www.facebook.com/MinimalistBaker

Lemon Loaf Cake (Vegan/GF) | Minimalist Baker Recipes

No gluten? No problem! This spring infused Gluten-Free Lemon Cake is made with fresh lemons, beautiful bluebs and oat flour.  It’s fresh and zingy , soft and tender and there are bursts of juicy blueberry in every bite!

Gluten-Free Lemon Cake with Blueberries

baking soda (, (bicarbonate of soda in the UK))

½ / 120 mls coconut oil (measured while liquid)

/ 150 g cane sugar sugar

/ 120 mls unsweetened milk of choice

lemons worth of zest

/ 95 g powdered sugar

Preheat the oven to 375°F (190 *C), then grease a 1lb loaf pan (approx 9x5 inches) with some coconut oil, or any other neutral oil you have. Place a long strip of baking parchment along the bottom and up either end to act as handles which will allow you to lift the loaf out easily once it&#x27;s baked. 

To a large bowl, add the flour, cornmeal, tapioca flour, baking soda, baking powder and salt. Whisk them together to combine. 

In another bowl or jug, add the melted coconut oil, sugar, milk, lemon juice and lemon zest. Whisk or stir them all together really well until thick and gloopy. 

Make sure everything is ready to go, oven at temperature, loaf pan ready and at your side, before you continue. Then, pour the wet mixture into the dry mixture. With a spatula or wooden spoon, fold them together. Be gentle, but work quite quickly. As soon as you can no longer see any dry flour, pour in the blueberries and fold those in too. 

Immediately spoon the batter into the loaf pan, smooth out the top, and sprinkle over a few extra blueberries (not essential, it&#x27;s just for looks!). If you don&#x27;t intend on glazing the finished loaf, a handful of granulated sugar sprinkled all over the top is nice as it will bake up to give a lovely crunchy top.

Get it into the oven without hanging around (we want to really take advantage of the reaction of the baking soda with the lemon juice for maximum fluffy texture). Bake for about 50 minutes. If you use frozen blueberries it might take a couple of minutes longer. Check it&#x27;s done by poking it in the centre with a toothpick. If it comes out clean, except for perhaps a little blueberry juice, then it&#x27;s done.

Leave the loaf in the pan to cool . This is important as it can crack and break a bit if you try to remove it while still warm. When it is cool, use the parchment paper handles to lift it out, then peel the paper off the bottom and place on a cooling rack or board ready for glazing.

In a small bowl, add the powdered sugar. Gradually add the lemon juice 1 tablespoon at a time, stirring really well between each addition. It will feel like there is not enough liquid, then all of a sudden it will come together into a thick, smooth glaze. You shouldn&#x27;t need more than 4 tablespoons of lemon juice. The amount needed will vary depending on humidity though. Once the glaze is completely smooth, thick and drizzle-able, use a spoon to drizzle it all over the top of your loaf. Leave it for at least 10 minutes to set up a bit before cutting. 

https://content.jwplatform.com/videos/p3hJ3crH.mp4

No gluten? No problem! This spring infused Gluten-Free Lemon Cake is made with fresh lemons, beautiful bluebs and oat flour.  It’s fresh and zingy , soft and tender and there are bursts of juicy blueberry in every bite!

“Homemade Italian cakes are often simple and plain &#8211; perfect to enjoy any time of the day, especially breakfast! This version uses olive oil to create a moist cake and uses only a few pantry staples. And, better yet, no eggs required. If you would prefer a neutral flavoured oil, replace the olive oil with light olive oil, sunflower or rice bran oil. This is my go-to cake and I hope it can be yours too.” ~ Nadia

Olive Oil Lemon Cake

soy milk

olive oil

juice and zest of 1 lemon

plain flour

bicarbonate soda

icing sugar

Preheat oven to 170C/338F.

Grease a cake tin. I use a springform 20 x 6cm round tin.

Into a large bowl, sift the flour, bicarb soda and stir through the sugar. Into another large bowl, whisk together the milk, oil, vanilla, lemon juice and zest. Pour the wet into the dry ingredients, a little at a time and stir until thoroughly combined. Be careful not to over mix. If the mix is a little dry, add a dash or so more milk.

Pour the cake batter into the prepared tin and bake for 35-40 minutes or until a skewer comes out clean (especially checking the middle of the cake).

Allow to cool slightly in the tin and then transfer onto a cake rack to cool further.

To serve, dust with icing sugar.

Method

The EASIEST Lemon Cake made with no eggs, no milk and no butter! Also known as Crazy Cake, Wacky Cake and Depression Cake, this super moist  lemon cake is budget friendly, made with ingredients right from the pantry. You won&#39;t believe how delicious this cake is! No Bowls, No Mixers, Egg-Free, Dairy-Free, Vegan. 45 Minute from scratch cake!

Lemon Crazy Cake (No Eggs, No Milk, No Butter!)

all-purpose flour

white sugar

baking soda

Lemon lemon

white vinegar apple cider vinegar))

Tablespoons canola oil ((or vegetable oil))

water

Preheat oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.

Mix the first 5 dry ingredients in a greased 8″ square baking pan, mix well.

Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla and lemon extracts in the other, and the canola oil in the third larger depression. Pour water over all.  Mix well until smooth.

Bake on the middle rack of the oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool.  

Top with your favorite frosting (I used vanilla for this lemon cake), or dust with powdered sugar. Enjoy!

Vegan lemon cake, zesty, fluffy, and absolutely out of this world. It tastes so fresh and rich it'll become your weekly treat!

plant milk

tbsp apple cider vinegar (or lemon juice)

oil (120 ml, I used canola oil)

tbsp vanilla extract

lemon juice (80 ml)

vegan butter (220 g)

sugar (480 g)

Preheat the oven to 350ºF or 180ºC. Grease two 9-inch (23 cm) cake pans. I also line the bottoms with a circle of parchment paper. Set aside.

Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.

In the meantime, add the dry ingredients to a large mixing bowl (flour, sugar, baking powder, baking soda, and salt) and mix until combined.

Add the oil, vanilla extract, lemon zest, lemon juice, and the plant milk and vinegar mixture. Stir until well combined.

Divide the batter evenly between the two cake pans. 

Bake for about 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Baking time may vary depending on the oven.

Let it cool for 15 minutes before transferring it to a cooling rack and then let it cool completely before frosting. If you don’t have a cooling rack, just use a dish or what you have on hand.

For the vegan lemon cake: 

Add the vegan butter to an electric mixer bowl and beat until light and fluffy. You could also use a regular large bowl and a hand mixer. 

Then add the lemon juice, lemon zest, and vanilla extract, and beat once more.

Gradually add the powdered sugar, 1/2 cup (120 g) at a time, and continue mixing until thick and creamy.

If your frosting is too thick or crumbly, add a little bit of unsweetened plant milk (soy milk is my favorite one). If your frosting is too thin, just add more powdered sugar until it thickens.

Frost the cake using an icing spatula or a butter knife, adding a thick layer between the top and bottom layers. 

Slice your vegan lemon cake and serve. Ideally, refrigerate the cake for 30 minutes before serving, but this is optional.

Store the leftovers in an airtight container in the fridge for 3 to 5 days. You can also freeze it for up to 1 month, but in that case, freeze the cake without the frosting and frost it right before serving. 

For the vegan lemon buttercream frosting:

Top 7 vegan lemon cake recipes from across the web

The most viewed vegan lemon cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Lemon Cake

Vegan Lemon Cake

Lemon Loaf Cake (Vegan/GF)

Gluten-Free Lemon Cake with Blueber...

Olive Oil Lemon Cake

Lemon Crazy Cake (No Eggs, No Milk,...

Vegan Lemon Cake

Top 7 vegan lemon cake recipes from across the web

The most viewed vegan lemon cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Lemon Cake

Vegan Lemon Cake

Lemon Loaf Cake (Vegan/GF)

Gluten-Free Lemon Cake with Blueber...

Olive Oil Lemon Cake

Lemon Crazy Cake (No Eggs, No Milk,...

Vegan Lemon Cake

The most viewed vegan lemon cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine