Vegan Lemon Cake
Ingredients
- 1/2 cup non-dairy milk
- 1/2 cup non-dairy yogurt or sub more milk
- 1 lemon 1/4 cup juice + 1-2 tbsp zest
- 2 1/2 cups all-purpose flour or gf flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sugar
- 1/2 cup canola oil or other neutral oil
- 1 tsp vanilla extract
- strawberry glaze
- 1/2 cup strawberries (fresh or frozen) you’ll need 1-2 tbsp strawberry juice, or use only lemon juice
- 1-2 tbsp lemon juice
- 1 1/3 cup powdered sugar
Preparation
Preheat your oven to 355˚f (180˚c)
Grease and line an 8
Inch loaf pan
Sift the flour, baking powder, baking soda, & salt into a large bowl
Then, whisk in the sugar to combine
Set aside
Add the non-dairy milk, non-dairy yogurt, oil, lemon juice, lemon zest, & vanilla extract to a measuring cup and stir to combine
Then pour it into the flour mixture & stir until just combined
Please do not overmix)
Pour the batter into your prepared pan, smoothing out evenly
Gently, tap the pan a few times on your work surface to remove any air bubbles & level out the top
Bake for 55-60 min, or until a toothpick inserted into the center of your cake comes out clean
If it gets too brown during baking, cover loosely with a piece of parchment paper)
Allow to cool for 10-15 min in the pan, then remove onto a cooling rack & allow to cool completely
Place the chopped strawberries in a small saucepan
Bring to a simmer over medium heat, stirring constantly, until they have become soft enough to mash, about 2-3 min
Place a fine-mesh strainer over a small bowl and push the strawberry puree though, leaving any seeds/large chunks behind
Measure out 2 tbsp of the strawberry juice (you can use the rest as a topping for pancakes, waffles, or enjoy with non-dairy yogurt)
Allow to cool completely before using it
Stir together the powdered sugar, strawberry juice, & lemon juice until a smooth paste forms
If it's too thick, add more lemon juice
If it's too watery, add more powdered sugar)
Pour the glaze over your cooled lemon cake
Serve & enjoy!