Vegan Lemon Cake
Vegan Lemon Cake made with healthy wholesome ingredients. This cake is so fresh and lemony and the perfect sponge texture. It is light, low-fat and made with only 8 ingredients!
Vegan Lemon Cake made with healthy wholesome ingredients. This cake is so fresh and lemony and the perfect sponge texture. It is light, low-fat and made with only 8 ingredients!
- 1 1/2 teaspoons baking soda
- 2 tablespoons cornstarch
- 1/2 cup unsweetened applesauce
- 1/2 teaspoon fine salt
- 3 teaspoons fresh lemon juice
- 3/4 cup powdered sugar
- 1 1/2 cups whole wheat pastry flour
- 6 tablespoons brown rice flour
- 1/2 cup pure maple syrup + 2 tablespoons
- 1/2 cup fresh lemon juice and zest of one large le
- 3 teaspoons water or milk
- note: as always i recommend a scale for accuracy. it is so important with bakin
- Carbohydrate 59.0178045925926 g
- Cholesterol 0 mg
- Fat 0.618132 g
- Fiber 3.9107954771532 g
- Protein 2.83831755555556 g
- Saturated Fat 0.0499935777777778 g
- Serving Size 1 1 slice (119g)
- Sodium 160.740755555556 mg
- Sugar 55.1070091154394 g
- Trans Fat 0.398940822222222 g
- Calories 247 calories
Step-by-step
- Preheat an oven to 350°F (177°C) and spray an 8x8 square baking dish with nonstick spray and place a square piece of parchment paper on the bottom.
- Have your pan ready BEFORE you make the batter because you will want to put it in the oven right away because it is a bubbly batter and the baking soda starts working immediately once the liquids hit the dry.
- To a large bowl, add the pastry flour, brown rice flour, cornstarch, baking soda and salt and whisk very well.
- To a medium bowl, combine the maple syrup, lemon juice and zest and applesauce and stir until mixed.
- Make a well at the bottom of the dry ingredients and pour the liquids into the large bowl.
- Now, gently and slowly, use a large whisk to mix the ingredients around the bowl and from the bottom, being very careful to be gentle and mix just until it is mixed and smooth. Do not overmix.
- You will notice how light and fizzy the batter gets from the baking soda and lemon juice working. This is what yields a fluffy cake. If you overmix it, it can make the cake more tough/chewy and the middle sink, especially since it is a low-fat cake.
- Pour the batter gently into the dish and lightly spread out the top. Pick it up and jiggle it a bit to smooth it out.
- Immediately put in the oven and bake for 22-25 minutes until a toothpick is clean from the center.
- Allow the cake to cool 45 minutes. This will allow it to finish cooking and cool before adding the glaze.
- Once the cake has cooled, make the glaze by adding the ingredients to a small bowl and whisk very well until smooth. If your sugar is really lumpy, use a strainer to break up the lumps.
- Pour the glaze over the middle of the cake and smooth it out over the top.
- Allow it to soak into the cake for about 10 minutes or so, this will help add more moisture.
- Then you can place it into the fridge to speed up the firming of the glaze for a few minutes.
- Slice and top with pretty lemon slices if desired for presentation!
- Keep the cake covered and stored at room temperature to retain its moisture best, but it does ok in the fridge.
My Lemon Love Affair: A Vegan Baking Adventure
Baking has always been my sanctuary, a place where I can escape the daily grind and create something beautiful and delicious. Lately, I've been on a vegan baking spree, exploring new ingredients and techniques. And let me tell you, this Vegan Lemon Cake is a revelation! It's light, fluffy, bursting with fresh lemon flavor, and surprisingly easy to make.
I'm not a professional baker, just a regular woman who loves to experiment in the kitchen. I stumbled upon this recipe while searching for healthy, vegan desserts that wouldn't compromise on taste. And honestly, this cake exceeded all my expectations. The texture is incredibly light and airy, a perfect sponge that melts in your mouth. The lemon flavor is intense and refreshing – not too tart, not too sweet, just perfectly balanced. It's the kind of cake that makes you close your eyes and savor each bite.
What makes this cake even more special is its simplicity. It only calls for eight ingredients – mostly pantry staples – making it perfect for a quick weeknight treat or a delightful weekend baking project. And the best part? It’s surprisingly low-fat, which makes it feel a little bit less indulgent, although I have no regrets in enjoying a generous slice (or two!). The recipe is incredibly forgiving, too; I’ve made it several times with slight variations in the ingredients, and it always turns out perfectly.
I love how adaptable this recipe is. You can easily adjust the sweetness by adding more or less maple syrup. Feel free to experiment with different citrus fruits, like orange or lime, for a unique twist. The glaze is also incredibly simple, requiring only powdered sugar, lemon juice, and water. The combination of the light and fluffy cake and the tangy glaze is simply irresistible.
This Vegan Lemon Cake has become a staple in my home. It's the perfect dessert to share with friends and family, a treat that everyone will love, regardless of their dietary restrictions. It's the kind of cake that brightens up any occasion, from casual gatherings to special celebrations. The joy of creating something so delicious and sharing it with loved ones is truly priceless.
So, if you're looking for a healthy, delicious, and easy-to-make vegan dessert, give this Lemon Cake a try. I promise you won't be disappointed. The fragrant lemon aroma alone is enough to lift your spirits, and the first bite is pure bliss. I hope it becomes your new favorite cake too!
Beyond the Baking: This cake isn't just about the delicious taste; it's about the experience. The process of measuring ingredients, whisking the batter, and watching the cake rise in the oven is therapeutic and enjoyable. It's a reminder to slow down, appreciate the simple things, and create something beautiful with your own hands. And sharing this cake with others? That’s the sweetest part of all.
Whether it's a casual Tuesday night or a special Sunday brunch, this Lemon Cake is the perfect addition to any gathering. It's a conversation starter, a moment of shared sweetness, and a testament to the joy that comes from creating something delicious from scratch.
Tips and Tricks for Vegan Baking Success
Baking with Vegan Ingredients: Don’t be intimidated by vegan baking! It's easier than you think. The key is to understand how different ingredients interact. For example, applesauce is a great substitute for eggs in cakes, adding moisture and binding the ingredients together.
Flour Power: This recipe uses a blend of pastry flour and brown rice flour. The pastry flour adds lightness and tenderness, while the brown rice flour provides a slightly nutty flavor and added nutritional value. Feel free to experiment with other types of flour, but keep the ratio of gluten-free to gluten-containing flours relatively the same.
The Magic of Lemon: Freshly squeezed lemon juice and zest are essential for the bright, vibrant flavor of this cake. Don't substitute with bottled lemon juice; the fresh zest adds a much deeper, more complex flavor profile.
Sweetness and Lightness: Maple syrup provides natural sweetness, while the baking soda and lemon juice combination creates a light and airy texture. Don't overmix the batter, as this can lead to a dense cake.
Glaze Perfection: The simple lemon glaze is the perfect finishing touch. It's tangy, sweet, and complements the cake beautifully. Make sure to let the glaze soak into the cake for at least 10 minutes before serving to allow it to fully absorb the moisture.
Storage and Serving: This cake is best stored covered at room temperature to retain its moisture. If you prefer, you can store it in the refrigerator, but it might dry out slightly. Serve it with a dollop of vegan whipped cream or a sprinkle of powdered sugar for an extra touch of elegance.
