Vegan Lemonade Cake
Learn how to make a moist and zesty vegan lemonade cake with simple ingredients. This easy recipe is perfect for any occasion!
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.