Vegan Lemon Cake Recipes

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Hello, welcome to our recipe blog. Below you can obtain a guide on how to make really tasty Vegan Lemon Cake recipes. The production procedure is very easy, you just require to comply with the methods that we have written on this page. The following are the stages of exactly how to prepare Vegan Lemon Cake. Please follow the guidelines well.

Well, the obsession with lemon desserts continues! Like I’ve mentioned before, I am HERE for everything chocolate, boozy, and sweet, but there is just something about lemon desserts that always keeps me coming back for another slice. Maybe it’s a mix of a sweet treat mixed with that tart tang of lemon, making me feel like I’m eating something refreshing and healthy-ish, even when it’s vegan lemon cake.

Whatever it is, I’m not stopping anything soon, and if you are a lemon lover like me, you shouldn’t either. Fun fact: I used to suck on lemons as a child, so maybe that’s where my weird love for lemon comes from? Who knows!

This vegan lemon cake has been about 6 months in the making and I just happened to try it one more time this past weekend. Back before Thanksgiving, I spent a whole Saturday trying to nail down the recipe for this lemon cake, each time getting slightly closer, but not quite there. One cake turned out like a big pan of lemon curd, another was flat as a pancake, and the last one overflowed, thanks to my overzealous measuring of the baking soda. Lesson learned, sometimes you just need to let it be and come back to a recipe!

I think sometimes I have such a stranglehold on making a recipe that I end up trying to make a square peg fit into a round hole at a certain point. For example, I tried for these doughnuts three times in one weekend, each time getting even further away from what I wanted them to be. I eventually gave up, came back to them 2 weeks later, and they turned out perfectly on the first try. Sometimes you just have to go with the flow when it comes to baking!

For the lemon cake:

  • 1 cup almond milk
  • 1/3 cup olive oil
  • 1 tablespoon vanilla extract
  • 1 cup granulated sugar
  • 2-3 tablespoons lemon zest and juice (I used 1 large lemon, but this would equate to 2 small lemons too)
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For the powdered sugar glaze:

  • 2 cups powdered sugar
  • 3-4 tablespoons almond milk


  1. Preheat oven to 350ºF. Grease an 8- or 9-inch round cake pan. Trace a parchment paper circle and line the bottom of the pan. Grease the parchment paper as well.
  2. In a large bowl, whisk together the almond milk, olive oil, vanilla, sugar and lemon juice/zest.
  3. …………………………………..

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Originally posted 2018-02-23 14:13:48.