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

  1. Preheat your oven to 355˚f (180˚c)

  2. Grease and line an 8

  3. Inch loaf pan

  4. Sift the flour, baking powder, baking soda, & salt into a large bowl

  5. Then, whisk in the sugar to combine

  6. Set aside

  7. Add the non-dairy milk, non-dairy yogurt, oil, lemon juice, lemon zest, & vanilla extract to a measuring cup and stir to combine

  8. Then pour it into the flour mixture & stir until just combined

  9. Please do not overmix)

  10. Pour the batter into your prepared pan, smoothing out evenly

  11. Gently, tap the pan a few times on your work surface to remove any air bubbles & level out the top

  12. Bake for 55-60 min, or until a toothpick inserted into the center of your cake comes out clean

  13. If it gets too brown during baking, cover loosely with a piece of parchment paper)

  14. Allow to cool for 10-15 min in the pan, then remove onto a cooling rack & allow to cool completely

  15. Place the chopped strawberries in a small saucepan

  16. Bring to a simmer over medium heat, stirring constantly, until they have become soft enough to mash, about 2-3 min

  17. Place a fine-mesh strainer over a small bowl and push the strawberry puree though, leaving any seeds/large chunks behind

  18. 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)

  19. Allow to cool completely before using it

  20. Stir together the powdered sugar, strawberry juice, & lemon juice until a smooth paste forms

  21. If it's too thick, add more lemon juice

  22. If it's too watery, add more powdered sugar)

  23. Pour the glaze over your cooled lemon cake

  24. Serve & enjoy!

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