I made this vegan lemon cake for my book club meeting last week. The lemon zest and juice made the kitchen smell bright, and three people asked for the recipe before the meeting ended.
The accompanying tangy citrus glaze adds an extra layer of zesty goodness, beautifully complementing the cake. This Vegan Lemon Cake recipe is a standout option for anyone looking for a delicious and vegan-friendly dessert.
Delicious and Moist Vegan Lemon Cake Recipe
This vegan lemon cake is made with simple, wholesome ingredients and delivers a moist texture with a zesty lemon taste. The cake takes about 1 hour from start to finish and serves 8 people.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- 1/3 cup vegetable oil
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar for glaze
- 2 tablespoons lemon juice for glaze
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well blended.
- Combine Wet Ingredients: In another bowl, mix the applesauce, vegetable oil, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 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.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Glaze: In a small bowl, mix the powdered sugar and lemon juice until smooth and pourable.
- Glaze and Serve: Once the cake has cooled, drizzle the tangy citrus glaze over the top. Slice and serve the cake as a refreshing vegan dessert.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 200kcal
- Fat: 8g
- Protein: 1g
- Carbohydrates: 32g
I keep the cake covered at room temperature for up to two days, or in the fridge for up to four days. The glaze sets firm, and I let chilled slices sit out for ten minutes before serving.
