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+ servings
vegan lemon cake

Vegan Lemon Cake

This cake is full of fresh lemon flavor, and is great on its own or as a base for berry shortcakes. It's the perfect addition to your brunch or dessert table.
5 from 3 votes
Prep Time 10 minutes
Total Time 1 hour
Servings 10

Ingredients
 

For the cake:

  • 2 cups all purpose flour
  • 1 ½ teaspoon baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup sugar vegan if necessary
  • ¾ cup water
  • ½ cup applesauce
  • ¼ cup coconut oil
  • ¼ cup fresh lemon juice
  • zest from 1 large lemon or 2 small
  • 1 teaspoon pure vanilla extract

For the icing:

  • ½ cup powdered sugar vegan if necessary
  • 1 tablespoon fresh lemon juice

Instructions
 

  • Preheat your oven to 350°F and spray or grease a 9 x 5″ loaf pan.
  • In a large bowl, combine all of your dry cake ingredients. Create a well in the center, and add in all of your wet cake ingredients. Stir to combine, just until smooth. Don’t over mix the batter or your cake will be tough.
  • Pour the cake batter in to your prepared pan, and bake for about 50 minutes, or until a tester comes out of the center clean.
  • Let the cake rest on a wire rack until completely cooled. In a small bowl, whisk together your icing ingredients until smooth. You can ice your cake in the pan, or remove the cake to a separate dish and ice it.
  • Will keep covered at room temperature for 4-5 days.

Nutrition

Calories: 247kcalCarbohydrates: 47gProtein: 3gFat: 6gSaturated Fat: 5gSodium: 267mgPotassium: 42mgFiber: 1gSugar: 27gVitamin C: 2mgCalcium: 39mgIron: 1mg
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