Best Vegan Lemon Cake Recipe

BEST Vegan Lemon Cake No Eggs, Milk, Or Butter!

WEBJun 18, 2023 · Bake for 25-30 minutes, or until a toothpick comes out just clean. Remove from the oven and let cool in the pan completely. Once …

1. Preheat the oven to 180C/350F. Line a 9-inch square pan with parchment paper and set aside.
2. In a large mixing bowl, add your flour, sugar, baking soda, and salt and mix well. Once mixed, add your vinegar, oil, water, lemon juice, lemon extract and mix well.
3. Transfer your lemon cake batter into the square pan. Bake for 35-40 minutes, or until a skewer comes out just clean.
4. Remove from the oven and let cool in the pan completely. Once cool, frost if desired.

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Lemon Loaf Cake (Vegan/GF) Minimalist Baker Recipes

WEBApr 18, 2021 · While the cake cools, make the glaze in the clean mixing bowl. Zest lemon and set aside. Whisk together vanilla extract and …

Rating: 4.8/5(79)
1. Preheat oven to 350 degrees F (176 C) and line a standard-size loaf pan with parchment paper.
2. To a large mixing bowl, add lemon zest, lemon juice, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.
3. Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter (see photo). If too thick, thin with a little bit of dairy-free milk. If too thin, add a little more almond flour.
4. Scoop the batter into the prepared loaf pan and spread it out evenly with a spatula. Transfer to the oven and bake for 35-40 minutes, or until the top is golden brown and an inserted toothpick comes out clean.

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Easy Vegan Lemon Cake (6 Ingredients!) The Vegan 8

WEBApr 4, 2020 · Step 2: Add the dry ingredients to a large bowl and whisk until mixed. Step 3: Add the coconut milk, lemon juice, zest and vanilla to a …

1. 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.
2. 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.
3. To a large bowl, add the flour, sugar, baking powder and salt and whisk well until mixed. Set aside.
4. 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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