Imagine a cake so moist, so tangy, and so incredibly delicious that you won't believe it's completely vegan! Our Glazed Vegan Lemon Cake is about to revolutionize your dessert game, proving that plant-based treats can be just as decadent and mouth-watering as traditional recipes. With a perfect balance of citrusy brightness and sweet glaze, this cake will have everyone begging for seconds – and no one will ever guess it's dairy-free and egg-free!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup coconut sugar
- 1/2 cup almond milk
- 1/4 cup coconut oil, melted
- 1/4 cup lemon juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan with coconut oil and line the bottom with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Ensure there are no lumps in the dry ingredients.
- In a separate bowl, whisk together the coconut sugar, melted coconut oil, almond milk, and 1/4 cup of lemon juice until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth and no lumps remain.
- Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides naturally.
- Let the glaze set for 10-15 minutes before slicing and serving.
Tips
- Room Temperature Ingredients: Ensure your almond milk and coconut oil are at room temperature for better ingredient integration.
- Don't Overmix: Gently fold the wet and dry ingredients together. Overmixing can lead to a tough, dense cake.
- Zest Boost: For an extra lemony punch, add some lemon zest to the batter or glaze.
- Pan Preparation: Use parchment paper and grease the pan thoroughly to ensure easy cake removal.
- Cooling is Crucial: Allow the cake to cool completely before glazing to prevent the glaze from melting.
- Glaze Consistency: If the glaze is too thick, add a little more lemon juice. If too thin, add more powdered sugar.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Cholesterol: 0mg
