Easy Vegan Lemon Cake
Light and fluffy lemon cake perfect for any occasion and ready in no time. It’ll be in the oven before you know it. Whether it’s for a get-together or all for yourself (I’m not judging), it’ll please anyone!
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.