Cakes & Baking

Vegan Lemon Cake

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Vegan Lemon Cake

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Recipe Summary


20 mins


1 hr forty five mins



Nutrition Profile:

  • Dairy-Free
  • Egg Free
  • Soy-Free
  • Vegan
  • Vegetarian

Nutrition Files



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 levels F. Line the bottom of an 8-proceed spherical cake pan with parchment paper; coat with cooking spray. Assign aside. Fling flour, cornstarch, baking soda and salt in a medium bowl; space aside. Fling granulated sugar, oil, 2/3 cup almond milk, 2 teaspoons lemon zest and 1 1/2 tablespoons lemon juice in a honorable bowl. Add the flour combination to the sugar combination and fold to combine. Pour into the ready cake pan.


  • Bake the cake till golden brown and a wooden take care of finish inserted in the heart comes out spruce, 25 to half-hour. Let cold in the pan on a wire rack for 10 minutes. Select from pan; let cold entirely on the rack, about forty five minutes. Switch to a serving platter.

  • Fling confectioners’ sugar and the remaining 1/2 teaspoon lemon zest and 1 tablespoon lemon juice in a cramped bowl till mushy. Fling in the remaining 1 tablespoon almond milk, 1 teaspoon at a time, till the glaze reaches the specified consistency. Pour the glaze over the cooled cake.


To compose ahead: Retailer glazed cake in an airtight container at room temperature for as a lot as some days.

Instruments: Parchment paper

Nutrition Facts

Serving Size:

1 slash

Per Serving:

269 energy; protein 2.7g; carbohydrates 47.3g; dietary fiber 0.8g; sugars 27g; full 7.8g; saturated full 1.1g; nutrition a iu 37.1IU; nutrition 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.


2 assorted carbohydrate, 1 1/2 full, 1 starch

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