Vegan Lemon Cake with Cream Cheese Frosting
Vegan Lemon Cake with Cream Cheese Frosting. No added refined sugar in those soft and Delicious Lemon Cake! Make into cupcakes, loaf or a sheet pan cake. Vegan Soyfree Recipe, Can be nut-free. GF option
Vegan Lemon Cake with Cream Cheese Frosting. No added refined sugar in those soft and Delicious Lemon Cake! Make into cupcakes, loaf or a sheet pan cake. Vegan Soyfree Recipe, Can be nut-free. GF option
- 1 tbsp lemon juice
- 1/4 tsp baking soda
- a pinch of salt
- 1/4 cup oil
- 1/4 cup maple syrup
- 1/3 tsp salt
- 1.5 tsp baking powder
- 1/2 cup maple syrup ((add 1 tbsp sugar for sweeter))
- 1/3 cup lemon juice (( 1 tbsp more if using whole grain f
- 1/4 cup water (â or non dairy milk)
- 1/4 tsp vanilla extract (optional)
- 1 1/2 cup flourâ ((i use all purpose or a combination of all 1 :1 or 2:1 ratio))
- 2 tbsp almond flour or meal ( or use more flour to make it nutfree)
- 1/8 tsp turmeric (for color optional)
- zest of 1/2 to 1 lemon depending on the size of t
- 6 oz vegan cream cheese ((i use kite hill plain almond see notes to make your own cashew cream cheese))
- 1 - 2 tbsp powdered sugar and 2 drops of vanilla
- Carbohydrate 2.23067802548699 g
- Cholesterol 14.1013888877843 mg
- Fat 29.2387666736816 g
- Fiber 0.00404320993662822 g
- Protein 0.507614813909873 g
- Saturated Fat 6.42197587297884 g
- Serving Size 1 1 Serving (66g)
- Sodium 50.8224752799268 mg
- Sugar 2.22663481555036 g
- Trans Fat 1.51591790453252 g
- Calories 269 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- Mix the wet ingredients in a bowl until well combined.
- Add the 1 1/4 cup flour and the rest of the dry ingredients and whisk well to make a smooth batter.
- Add rest of the flour 1 tbsp at a time to make a smooth flowy batter, but not overly watery or overly stiff. You might not need all of the flour if using whole grain flour.
- Pour the batter into a lined or greased pan. Even it out using a spatula.
- Bake for 25 to 30 minutes if using a square baking dish or brownie pan. If the dish is stoneware, add a few more mins to the baking time. If baking a Loaf: 40 to 50 minutes, Cupcakes: 20 to 25 minutes for cupcakes.
- Test with a toothpick from the center. It should come out clean.
- Cool in the pan for 10 mins, then remove and let it cool completely before frosting.
- Whisk the ingredients under frosting until smooth.
- Add 1-2 tbsp powdered sugar for sweeter frosting.
- Adjust the tang with lemon zest if needed.
- Add a drop or so vanilla extract or almond extract for flavor (optional).
- Chill the frosting for 15 mins if too flowy.
- Spread the frosting on the cake evenly.
- Slice and serve.
- Store refrigerated for upto 4 days. The lemon flavor gets stronger on storing
A Slice of Sunshine: My Vegan Lemon Cake Journey
Baking has always been my happy place, a quiet sanctuary where I can lose myself in the rhythmic mixing and the intoxicating aroma of sweet treats. Today, I want to share one of my absolute favorite creations – a vegan lemon cake with a luscious cream cheese frosting. It’s a recipe that’s been perfected over countless attempts, adapted to suit various dietary needs and preferences, and ultimately, a reflection of my evolving baking style.
The journey to this particular recipe wasn't without its challenges. As a busy working mom, finding time to bake can feel like a luxury. But the joy it brings to my family, the smiles on their faces as they savor each bite, makes it all worthwhile. I started with a simple desire – to create a vegan lemon cake that tasted as good, if not better, than its traditional counterparts. This meant experimenting with different flours, sweeteners, and emulsifiers to achieve the perfect texture and flavor balance. I even tried making a cashew cream cheese frosting from scratch and although it was more difficult, definitely worth it!
What makes this cake special? It's not just the delightful tang of the lemon, perfectly balanced by the creamy sweetness of the frosting. It's the absence of refined sugar, a conscious choice that reflects my growing awareness of the impact of our food choices. Using maple syrup as a sweetener provides a natural sweetness that complements the lemon beautifully. The cake itself is incredibly versatile. It can be baked in a loaf pan, a sheet cake pan, or even as individual cupcakes – perfect for a small gathering, a picnic, or a simple treat for myself. You can adjust the ingredients and baking time to make it nut-free and gluten-free, catering to different dietary needs.
One of the things I love most about this recipe is its adaptability. I've experimented with various additions, like adding a touch of vanilla extract or almond extract to the frosting for an extra layer of flavor. I've also played with different types of flour, finding that a blend of all-purpose and almond flour yields the best results in terms of texture. And of course, there’s always the joy of tweaking the amount of lemon zest, allowing me to personalize the intensity of the lemon flavor to my liking.
Beyond the recipe itself, this cake represents something more significant to me. It’s a symbol of intentionality, a conscious effort to create something delicious and nourishing, not just for my family, but for myself as well. It’s a reminder that taking the time to bake, to nurture, and to create is a vital part of self-care, even amidst the busyness of everyday life. And every time I take a slice of this lemony delight, it brings back a flood of pleasant memories, of time spent in the kitchen, of the sweet smell of baking, and above all, the feeling of nourishing myself and my loved ones.
I hope you enjoy baking this cake as much as I enjoy sharing it with you. It’s more than just a recipe; it’s a story of adaptation, of intentionality, and of the simple joys of baking.
