The Best Ever Dairy Free Vegan Lemon Cake Recipes

VEGAN LEMON CAKE

Steps:

• Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.
• Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don't overmix, tiny lumps are okay.
• Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
• Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.
• Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.
• Frost the cooled cakes and decorate with lemon zest.

DAIRY-FREE LEMON CAKE RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Lightly oil a 9-inch cake pan. Lightly flour the pan, tapping out the excess flour, and set aside.
• In a medium-sized mixing bowl, sift together the flour and baking powder. Set aside.
• In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale yellow in color.
• Add the non-dairy milk alternative of your choice, olive oil, melted soy margarine, lemon juice , and zest, whisking until well combined.
• Add the dry ingredients, stirring until just combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes.
• Immediately turn the cake out onto a wire cooling rack and allow the cake to cool completely, right-side up.
• Dust with confectioners' sugar, or frost with a dairy-free frosting of your choice.