VEGAN LEMON CAKE
Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives
Provided by Katie Siddons
Categories Afternoon tea, Dessert, Treat
Time 45m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
- Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
- For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).
Nutrition Facts : Calories 276 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
EASY VEGAN LEMON CAKE
A deliciously lemony, milk- and egg-free cake. This vegan recipe makes enough for two 9-inch cake rounds. Fill and frost however you like.
Provided by Amanda123
Categories Lemon Cake
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round cake pans with baking spray.
- Sift flour, baking powder, baking soda, and salt together in a bowl.
- Whisk sugar, margarine, soy milk, and soy yogurt together in a large bowl. Whisk in lemon juice, lemon zest, and vanilla. Add flour mixture in 2 batches, whisking well after each addition. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick or knife inserted in the center comes out clean, 32 to 35 minutes.
- Cool cakes in pans on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool completely before frosting, about 30 minutes.
Nutrition Facts : Calories 291.6 calories, Carbohydrate 45.5 g, Fat 10.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 367.6 mg, Sugar 26.5 g
VEGAN LEMON CAKE
Make and share this Vegan Lemon Cake recipe from Food.com.
Provided by Smileyfroggy
Categories Dessert
Time 1h10m
Yield 20-30 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients (except sugars).
- Finely grate lemon peel and stir it inches.
- Squeeze the lemon's juice into a small bowl, mix it with the powdered sugar, and set it aside.
- Beat margarine and brown sugar and add egg replacer.
- Add flour mixture and milk to margarine mixture.
- Add vanilla.
- Pour into greased loaf pan and bake for 1 hour at 350°F.
- Let cool for at least 20 minutes.
- Invert onto a serving plate and drizzle with glaze (lemon juice and powdered sugar combination).
Nutrition Facts : Calories 133.4, Fat 4.8, SaturatedFat 0.8, Sodium 138.7, Carbohydrate 21.6, Fiber 0.7, Sugar 12.1, Protein 1.6
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VEGAN LEMON CAKE RECIPE | EATINGWELL
From eatingwell.com
3/5 (2)Total Time 1 hr 45 minsCategory Dairy-Free & Lactose-Free Cake RecipesCalories 269 per serving
- Preheat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment paper; coat with cooking spray. Set aside. Whisk flour, cornstarch, baking soda and salt in a medium bowl; set aside. Whisk granulated sugar, oil, 2/3 cup almond milk, 2 teaspoons lemon zest and 1 1/2 tablespoons lemon juice in a large bowl. Add the flour mixture to the sugar mixture and fold to combine. Pour into the prepared cake pan.
- Bake the cake until golden brown and a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan; let cool completely on the rack, about 45 minutes. Transfer to a serving platter.
- Whisk confectioners' sugar and the remaining 1/2 teaspoon lemon zest and 1 tablespoon lemon juice in a small bowl until smooth. Whisk in the remaining 1 tablespoon almond milk, 1 teaspoon at a time, until the glaze reaches the desired consistency. Pour the glaze over the cooled cake.
EASY VEGAN LEMON CAKE (6 INGREDIENTS!) - THE VEGAN 8
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5/5 (136)Total Time 35 minsCategory DessertCalories 163 per serving
- Now this step is VERY important to the cake end result. First, make sure you are using a fresh can of room temperature, NOT COLD, full-fat coconut milk. With full-fat coconut milk, the coconut cream will separate from the water in the can. You need to scrape out all of the water and cream from the can into a blender or another bowl and either blend it until smooth or whisk very well until completely smooth and mixed (see post pics). If you do not do this first, you run the high risk of either getting too much cream or too much water and not the right mixed combo of each, will be really affect the cake's texture. Please do not skip doing this! Set aside.
- Preheat the oven to 350°F (177°C) and lightly grease an 8x8 square stone baking dish. Wipe off any excess runny oil. Stone is best for a soft cake around the edges, but if you don't have one, use glass or metal, just keep an eye, as the edges will cook a bit more in these types of pans.
- To a large bowl, add the flour, sugar, baking powder and salt and whisk well until mixed. Set aside.
- After you have premixed the coconut milk (from step 1), add the 3/4 cup + 2 tablespoons (210 grams) to a separate bowl (weighing for best results), then add the lemon juice, lemon zest and vanilla extract. Whisk to mix and pour over the dry ingredients.
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