Easy Vegan Lemon Cake
Finally! I’ve done it! I’ve started a blog. Welcome! Hopefully this is the beginning of a long and fun journey of recipe testing and (most importantly) eating. Now, I’m not much of a talker, so you’ll find that I pretty much cut straight to the chase in most of my posts. I just like talking about food basically. Especially this easy vegan lemon cake.
This recipe is probably the most requested one amongst my friends and family. Anytime I make it I get the same question. « Oh my god CAN I GET THE RECIPE??? ». And that ends up with me scribbling it down each time for people and getting all sorts of follow-up questions. Obviously I don’t blame them, since I don’t get very descriptive on those scraps of paper. But that’s partly why I finally started this blog! So everyone has the exact recipe, reference pictures, and instructions for days. Just one big recipe book that everyone has access to whenever they need.
Why make this lemon cake?
Although this vegan lemon cake is one of the easy ones, it’s still nice to have it all in one place and actually explained step-by-step. It’s as simple as combining the dry ingredients, then the wet, and mixing them both together. Voilà! It gives you this light and fluffy cake with just the right amount of sweetness and lemon flavour.
While I do love me a good glaze, I quite enjoy this cake plain. But most people have told me they prefer it with the lemon glaze poured over it, so I’ll leave that decision up to you. Honestly, either way you’ll want to eat the whole thing. So make this cake your own! Decorate it however you like, bake multiple and make it a layer cake, make it into cupcakes, heck bake it in a donut mold! Whatever you do it’ll be delicious so enjoy!
If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!
Easy Vegan Lemon Cake
Ingredients
Lemon Cake
- 50 g olive oil
- 50 g neutral oil, (grapeseed, canola, vegetable…)
- 160 g water
- 60 g lemon juice, freshly squeezed
- 1 lemon, zested
- 1/2 tsp vanilla extract
- 160 g granulated white sugar, make sure it’s vegan
- 240 g all-purpose flour
- 1 tbsp baking powder
- 1/8 tsp salt
Lemon Glaze
- 40 g powdered sugar, sifted
- 2 ½ tsp lemon juice
- Pinch of salt
Instructions
- Grease and flour a 7-inch round cake pan and line the bottom with parchment paper. Then preheat your oven to 170°C or 340°F.
- In a mixing bowl, whisk together the flour, baking powder and salt.
- In a separate bowl, whisk together the oils, water, lemon juice, lemon zest, vanilla extract and sugar.
- Add the flour mixture to the wet ingredients and whisk together until the batter is smooth but be careful not to overmix.
- Pour the batter into your greased pan and get it in the oven fairly quickly. Bake it for 45-55 minutes or until golden and a toothpick inserted in the middle comes out clean.
- Let it cool in the pan before taking it out and placing it on a wire rack to cool completely.
- When ready, make your glaze by whisking all three ingredients together until smooth then pour over the top of the cake.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- Obviously the number of servings depends on how big or small you like to cut your slices so this is just an approximation.
- You can play with the ratio of olive oil to neutral oil to your desired taste or depending on how strong your olive oil is. As long as the total amount of both together stays 100g.
The most wonderful lemon cake I have ever made! So easy and sooo delicious. Everyone who tried it wanted the recipe immediately, big success. Thank you!
Thank you for your amazing comment Johanna! I’m so happy you all liked it, thanks for giving it a shot and letting me know🥰
Bonjour ! Je me suis vraiment émerveillée de cette recette qui n’a aucun substitu aux oeufs ! J’ai testé directement en sans gluten avec farines de maïs et de coco mais le gâteau n’a pas levé du tout… Il est très lourd et pas du tout moelleux comme sur ton image 😅.
Donc je ne sais pas si ça vient des farines ?
Bonjour Oceane! Oui je peux vous dire que ç’est certainement les farines😅 la recette est développée de manière à ce qu’elle fonctionne avec la farine tout-usage! La farine de coco en particulier donne habituellement des résultats assez denses et secs d’elle même. Je ne recommanderais pas de changer la recette, surtout la première fois! Déjà sans oeufs c’est un miracle qu’elle fonctionne😆
Oh wow! Ça l’air si bon! J’imagine que cette recette est facilement convertible en version vanille? Merci beaucoup!!
Merci Cassandra! J’imagine que oui. Je teste ça demain et je vous reviens avec le résultat!
Ça fonctionne bien aussi! Ça gonfle juste un peu plus par contre, donc le dessus craque légèrement. J’ai simplement remplacé l’huile d’olive avec de l’huile neutre, le jus de citron avec de l’eau et j’ai doublé la vanille (et pas de zeste). 🙂
Wow! Ça c’est du service rapide!! Merci du suivi!
Ok parfait! Entk sinon si tu as une recette vanille de base que tu fait, je vais suivre ça!!
Merci encore
Haha pas de problème!
Oui j’en ai une autre que je peaufine qui donne un résultat plus « consistant » qui est bien pour des gâteaux montés car ça supporte le poids. Celle-ci donne un résultat plus « fluffy » parfait pour un gâteau simple avec un glaçage sur le dessus ou des cupcakes! Donc ça dépend ce que vous voulez en faire.
Je fais les deux et j’en ferai une comparaison pour le post de cette semaine!