This Vegan Lemon Cake is a light, fluffy, and perfectly tangy dessert that’s ideal for any occasion. Bursting with fresh lemon flavor, it’s a sweet, citrusy treat without any animal products. The cake is made with simple pantry ingredients, yet it’s incredibly moist and tender, thanks to the use of plant-based milk and a flaxseed egg substitute. The lemon glaze adds an extra burst of citrusy goodness, making it the perfect balance of sweet and tangy. Whether you’re celebrating a special event or simply treating yourself, this Vegan Lemon Cake is sure to impress!

Ingredients:

For the Cake:

  • 1 ½ cups all-purpose flour (or whole wheat flour for a healthier option)
  • 1 cup granulated sugar (or coconut sugar)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 cup unsweetened plant-based milk (such as almond, soy, or oat milk)
  • 2 tbsp fresh lemon juice
  • Zest of 2 lemons
  • 1 tbsp apple cider vinegar (or white vinegar)
  • 1 tsp vanilla extract

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • Zest of 1 lemon

Instructions:

  1. Prepare the Flaxseed Egg: In a small bowl, combine 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Stir well and let it sit for 5 minutes to thicken. This will act as your egg substitute.
  2. Make the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or line it with parchment paper). In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the plant-based milk, oil, lemon juice, lemon zest, apple cider vinegar, vanilla extract, and the flaxseed mixture. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
  3. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.
  4. Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and well combined. If the glaze is too thick, add a little more lemon juice to reach your desired consistency.
  5. Assemble the Cake: Once the cake is completely cool, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides. Garnish with additional lemon zest, if desired.
  6. Serve: Slice and serve the cake as a refreshing, tangy dessert that’s perfect for any occasion.

Nutrition (per serving, assuming 8 servings):

  • Calories: ~230-270 kcal
  • Protein: ~2-3 g
  • Fat: ~8-10 g
  • Carbohydrates: ~37-40 g
  • Fiber: ~1-2 g
  • Sugars: ~20-25 g
  • Sodium: ~180-200 mg
  • Vitamin C: ~15-20% of the Daily Value (from fresh lemons)
  • Calcium: ~4-6% of the Daily Value (from plant-based milk)

Notes:

  • Flaxseed Egg Substitute: Flaxseeds are a great egg replacement in vegan baking because they help provide structure and moisture. You can substitute with chia seeds if you prefer.
  • Glaze Variations: If you want a thicker glaze, add more powdered sugar. For a lighter glaze, reduce the amount of powdered sugar or add more lemon juice.
  • Flavor Variations: You can add poppy seeds to the cake batter for a fun twist, or even a little bit of ginger or lavender for a unique flavor profile.
  • Storage: This cake will stay fresh for 3-4 days at room temperature, or it can be stored in the fridge for up to a week. Be sure to store it in an airtight container to keep it moist.

This Vegan Lemon Cake is a delightful and refreshing dessert that’s perfect for spring or summer gatherings, or any time you’re craving a citrusy treat. It’s a wonderful combination of sweet and tart, with a light, airy texture that will have everyone coming back for more!