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.
Nutrition Facts : ServingSize 1 Slice, Calories 512 kcal, Sugar 69.5 g, Sodium 400 mg, Fat 14.2 g, SaturatedFat 2.2 g, Carbohydrate 92.8 g, Fiber 0.8 g, Protein 3.8 g
EASY VEGAN LEMON CAKE
A deliciously lemony, milk- and egg-free cake. This vegan recipe makes enough for two 9-inch cake rounds. Fill and frost however you like.
Provided by Amanda123
Categories Lemon Cake
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round cake pans with baking spray.
- Sift flour, baking powder, baking soda, and salt together in a bowl.
- Whisk sugar, margarine, soy milk, and soy yogurt together in a large bowl. Whisk in lemon juice, lemon zest, and vanilla. Add flour mixture in 2 batches, whisking well after each addition. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick or knife inserted in the center comes out clean, 32 to 35 minutes.
- Cool cakes in pans on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool completely before frosting, about 30 minutes.
Nutrition Facts : Calories 291.6 calories, Carbohydrate 45.5 g, Fat 10.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 367.6 mg, Sugar 26.5 g
VEGAN LEMON CAKE
Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives
Provided by Katie Siddons
Categories Afternoon tea, Dessert, Treat
Time 45m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
- Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
- For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).
Nutrition Facts : Calories 276 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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