There’s something about lemonade that instantly brings back memories of warm summer days and sunny afternoons. I don’t know about you, but whenever I crave something light, refreshing, and just a little sweet, I start thinking about lemons. That’s how this vegan lemonade cake became one of my all-time favorite recipes. It’s bright, zesty, and so easy to make! Whether you’re an experienced baker or someone who’s just starting, I’ll guide you through the whole process – and trust me, it’s going to be fun!
Ingredients You’ll Need for Vegan Lemonade Cake
Before we start baking, let’s discuss what you’ll need. I like to keep things simple with ingredients you probably already have in your kitchen (or can quickly grab from the store).
Lemon Zest and Juice
Lemons are the star of the show here. You’ll need fresh lemon zest to give the cake that vibrant citrus kick and some freshly squeezed lemon juice for extra tang. If you can, go for organic lemons since we’ll be using the peel.
All-Purpose Flour
Flour is what gives your cake its structure. If you’re gluten-free, no worries! Just use a good gluten-free flour blend. I’ve given it a try, and it works perfectly every time!
Coconut Oil or Vegan Butter
This is the secret to keeping the cake rich and perfectly moist. I usually go for coconut oil because it adds a subtle tropical flavor, but vegan butter works great, too, if you want a more classic taste.
Almond Milk or Plant-Based Milk
I typically use almond milk because it’s light and doesn’t overpower the lemon flavor. That said, soy, oat, or cashew milk will work just as well.
Baking Powder and Baking Soda
These little guys are your leavening agents – they’re what help the cake rise and become nice and fluffy.
Sugar or Sweetener
Regular granulated sugar does the job, but if you’re looking for something a bit healthier, coconut sugar or maple syrup are great alternatives.
Vanilla Extract
A dash of vanilla adds a cozy, sweet touch that brings all the flavors together beautifully.
How to Make the Vegan Lemonade Cake Batter
Alright, now that we’ve got everything ready, let’s get to the fun part – making the batter!
Prepare the Wet Ingredients
First, grab a large mixing bowl and whisk together your plant-based milk, freshly squeezed lemon juice, melted coconut oil (or softened vegan butter), and vanilla extract. Mixing the lemon juice with the milk creates a buttermilk-like consistency, which helps make the cake super tender.
Mix the Dry Ingredients
In another bowl, gently sift the flour, baking powder, baking soda, and sugar to combine everything evenly. I always sift the dry ingredients to avoid lumps and to get that nice, airy texture in the cake.
Combine Wet and Dry Mixtures
Gradually mix the dry ingredients into the wet mixture, adding them little by little. Stir gently until everything is just combined – you don’t want to overmix it, or the cake might turn out dense. The batter should be smooth with a slightly pourable consistency—not too thick.
Pour into the Baking Pan
Grease your baking pan (I usually use a round one, but any shape works), then pour in the batter. Give the pan a little tap on the counter to get rid of any air bubbles hiding in there.
Baking the Vegan Lemonade Cake
Here’s where the magic happens! Baking is my favorite part because the whole kitchen starts smelling like lemons.
Preheat the Oven
Preheat your oven to 350°F (175°C) and give it time to reach the right temperature. Trust me, waiting for the oven to preheat correctly makes a big difference.
Bake the Cake
Place your cake in the oven and bake it for around 30 to 35 minutes. Watch it closely as it nears the end of baking. You’ll know it’s done when a toothpick inserted in the middle comes out clean.
Cool the Cake
When it’s ready, let it cool in the pan for 10-15 minutes, then carefully transfer it to a cooling rack. Make sure the cake is thoroughly cooled before adding the glaze; otherwise, it’ll just melt and slide off.
Making the Vegan Lemon Glaze
Okay, so this glaze is what takes the cake (literally) to the next level. It’s deliciously sweet, slightly tangy, and straightforward to whip up.
Ingredients for the Glaze
All you need are some powdered sugar, fresh lemon juice, and a splash of vanilla extract. The powdered sugar gives it that smooth texture, and the lemon juice brings all the zing.
Prepare the Glaze
In a small bowl, stir the powdered sugar and lemon juice together until smooth and shiny. Add a hint of vanilla to enhance the flavor and give it a richer taste.
Drizzle Over the Cake
After the cake has completely cooled, carefully drizzle the glaze on top for a sweet and tasty finish. I like to let it drip down the sides for that rustic, homemade look.
Optional Garnish
For a little extra flair, I love sprinkling some more lemon zest on top. It looks pretty and adds a burst of citrus with every bite.
Serving and Storing the Vegan Lemonade Cake
Now comes the best part – serving and enjoying your homemade vegan lemonade cake!
Serving Suggestions
This cake is perfect on its own, but if you want to get fancy, serve it with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream. It pairs perfectly with a cozy cup of tea or coffee.
Storing the Cake
If you have leftovers (which, honestly, rarely happens in my house), store them in an airtight container at room temperature for up to three days. If it’s hot where you live, you might want to pop it in the fridge.
Freezing Tips
You can freeze slices individually by wrapping them in plastic wrap and placing them in a freezer-safe container. They’ll keep for about a month. Let them thaw at room temperature when you’re ready to enjoy them.
Reheating the Cake
Want that fresh-out-of-the-oven taste? Heat a slice in the microwave for 10 to 15 seconds to keep it warm. This will soften the glaze and make it taste like you just baked it.
FAQ Section For Vegan Lemonade Cake
Can I use a different plant-based milk for this recipe?
Definitely! I’ve tried this recipe with soy and oat milk, and both worked beautifully. Just ensure your milk is unsweetened so it doesn’t mess with the flavor balance.
Why is my vegan cake dense?
I’ve been there! It usually happens if you overmix the batter or if your baking powder is old. Be gentle when mixing, and always check the expiration date on your leavening agents.
Can I make this cake gluten-free?
Yes, absolutely! Just use a good gluten-free flour blend. Make sure it has xanthan gum or a similar binding agent to help with the texture.
How do I know when my vegan cake is done?
The toothpick test is your best friend here. Stick a toothpick into the center of the cake, and if it comes out clean or with just a few crumbs, you’re good to go.
Conclusion For Vegan Lemonade Cake
There you have it – a delicious, zesty vegan lemonade cake that’s perfect for any occasion. I hope the joy you find in baking it matches the fun I have creating it! It’s one of those recipes that always puts a smile on my face, and I love sharing it with friends and family.
Why not give it a try? Gather your ingredients, heat up the oven, and start baking! I’d love to hear how it goes. Don’t hesitate to leave a comment or share your pictures! Let’s spread the lemony love!
Vegan Lemonade Cake
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour or gluten-free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup granulated sugar or coconut sugar
- ½ cup almond milk or any plant-based milk
- ¼ cup freshly squeezed lemon juice
- ⅓ cup coconut oil melted or vegan butter
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Pinch of salt
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tbsp freshly squeezed lemon juice
- ½ tsp vanilla extract
- Optional: Additional lemon zest for garnish
Instructions
- Set your oven to preheat at 350°F (175°C) and grease a 9-inch round or square baking pan, lining it with parchment paper.
- In a large bowl, whisk together almond milk, lemon juice, melted coconut oil, vanilla extract, and lemon zest. Allow the mixture to sit for a couple of minutes so it curdles slightly.
- In a separate bowl, sift together the flour, baking powder, baking soda, sugar, and a pinch of salt. Gradually fold the dry ingredients into the wet mixture, stirring gently until they are just incorporated. Take care not to overmix, as this will help keep the cake light and airy.
- Pour the batter into the prepared pan, spreading it out evenly. Gently tap the pan on the counter to release any air bubbles.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- After baking, allow the cake to cool in the pan for 10-15 minutes before carefully transferring it to a cooling rack.
Prepare the Lemon Glaze:
- While the cake is cooling, mix powdered sugar, lemon juice, and vanilla extract in a small bowl until smooth and glossy.
- When the cake has cooled completely, pour the glaze over the top, letting it gently flow down the sides. For an added burst of flavor, sprinkle extra lemon zest over the glaze.
- Slice and serve as is, or with a scoop of vegan vanilla ice cream for a delightful treat!
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend containing xanthan gum.
- If you prefer a less sweet glaze, simply reduce the powdered sugar and adjust the lemon juice to taste.
- Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
- Freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe container for up to a month.