baking · cake
Vegan Lemon Cake
From a video by Take A Veg · 4 min watch
A simple vegan lemon cake with a lemon glaze, made with non-dairy milk, vegan butter, fresh lemon juice, and zest.
cakevegan
Source video — Take A Veg on YouTube
From the creator
Total time
~1 hourEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~15 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~8 servingsEstimated by Unreel from the complete recipe.
Difficulty
EasyEstimated by Unreel from the recipe steps — the creator didn't state this.
Extraction confidence: medium
Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.
Ingredients
Ingredients scaled to 8 servings
- cup flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup non-dairy milk
- ½ cup vegan butter, melted
- teaspoon vanilla extract
- 4 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- ½ cup icing sugar
Preparation
- Step 1In a bowl, combine the non-dairy milk, lemon juice, vanilla extract, and lemon zest. Mix well.
- Step 2Add the sugar, salt, and baking powder to the wet mixture and stir to combine.
- Step 3Gradually add the flour to the wet ingredients and mix until just combined into a smooth batter. Avoid overmixing.
- Step 4Preheat the oven to 180°C. Grease and flour a cake pan.
- Step 5Pour the batter into the prepared pan. Bake for around 30 minutes or until a toothpick inserted in the center comes out clean. Baking time may vary depending on the pan size and oven.
- Step 6Remove the cake from the oven and let it cool completely in the pan or on a wire rack.
- Step 7For the glaze, whisk together the lemon juice and icing sugar until smooth. Drizzle over the cooled cake.
Notes
- Baking time depends on the size and type of your pan. Check for doneness with a toothpick.