Description
This Easy Vegan Lemon Cake is a light, moist, and perfectly zesty dessert that's simple to make and packed with citrus flavor. Perfect for any occasion, it’s made without dairy, eggs, or complicated ingredients—just pure, refreshing lemon goodness!
Ingredients
Scale
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 cup granulated sugar
- ½ tsp salt
- Wet Ingredients:
- 1/4 cup fresh lemon juice
- 2 tsp lemon zest
- ½ cup unsweetened applesauce
- ½ cup vegetable oil
- 1 cup non-dairy milk (almond, soy, or oat)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together lemon juice, lemon zest, applesauce, oil, non-dairy milk, and vanilla extract.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined (don't overmix).
- Bake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For extra lemon flavor, try adding a lemon syrup soak after baking. Combine ¼ cup lemon juice and ¼ cup sugar, heat until dissolved, and brush over the cake while it's still warm.
- Gluten-free option: Use a 1:1 gluten-free flour blend for a gluten-free version of this cake.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze it for up to 3 months.
- Frosting option: Top the cake with a simple vegan buttercream frosting or a light dusting of powdered sugar for added sweetness.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 210
- Sugar: 18g
- Fat: 7g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g