Description
A delightful vegan lemon cake that brings brightness and freshness to your dessert table, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 cup granulated sugar
- ½ tsp salt
- ¼ 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.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, whisk together lemon juice, lemon zest, applesauce, oil, non-dairy milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined (don’t overmix).
- 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.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
For best results, measure ingredients accurately and use fresh lemons for maximum flavor. Don’t overmix the batter to keep the cake light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg