Vegan Lemon Cake
Lemon cakes, with their refreshing flavors, have always been very popular. The vegan lemon cake is the perfect alternative for those looking for a dairy- and egg-free dessert. The combination of coconut oil and plant-based heavy cream ensures a light, soft texture, while the lemon adds freshness to the cake. This simple and delicious recipe is perfect for summer afternoons or a festive table.
Ingredients for this recipe
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Preparation Steps
1
Preheat the oven to 350°F (180°C). Grease a 9-inch (22 cm) cake pan or line it with parchment paper.
2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3
In another bowl, combine the plant-based milk, coconut oil, lemon juice, lemon zest, sugar, and vanilla extract.
4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth.
5
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6
Let the cake cool completely before making the frosting.
7
Whip the plant-based heavy cream until stiff peaks form. Gradually add the powdered sugar, beating until light and creamy.
8
Evenly spread the frosting over the top of the cooled cake.
9
Garnish with fresh lemon zest and edible flowers, if desired. Chill for at least 1 hour before serving.
10
Slice and serve, enjoying your light and refreshing vegan lemon cake!
