A pleasant combination of the sweet and lemony sour packed in this light, spongy vegan lemon cake. Enjoy the tangy aroma and flavour of the cake, it’s a perfect companion for your coffee or tea!
Sometimes I fancy something sweet but very simple that isn’t chocolaty or too sugary especially in warmer seasons. This vegan lemon cake made of a few basic ingredients is moist, spongy and pleasantly sweet that even people with no sweet tooth could enjoy!
This simple Vegan Lemon cake is
- Light and spongy
- Delicious combination of sweet and lemony sour
- Very simple and not too sweet
- Easy to make with basic ingredients
Simple cakes like this can be versatile! You can decorate with creamy frosting, bake it in two circle baking tins to make a two layered cake, or break it into chunks and add to this to make vegan trifle.
Ingredients needed
- Plain flour
- Sugar
- Baking powder
- Salt
- Sunflower oil
- Fresh lemon
- Soya milk
- Vanilla extract
- Icing sugar
I imagine many people have these ingredients already in their kitchen, maybe not the fresh lemon but you can get one pretty cheaply from a local shop! The oil can be any other unflavoured oil I only used the sunflower oil because that’s what I had.
Quick making guide
- In a bowl, mix together the oil, milk, fresh lemon juice and vanilla extract. Set aside.
- Line a 8 x 4 inch loaf tin and preheat the oven to 180°C.
- Sift the flour, sugar, baking powder and salt together into a large mixing bowl.
- Add the wet ingredients to the dry ingredients and whisk for a few second until combined and no lumps left.
- Pour the batter into the prepared tin and bake for 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- While waiting for the cake to cool down completely, make the lemon icing.
- Mix the icing sugar and fresh lemon juice together in a bowl until smooth and pour it over the cooled cake. Allow to set the icing for a while before serving. If you are in a hurry, you could put the cake in the fridge for 15 minutes to set the icing
I suggest to keep this cake in an airtight container at room temperature and finish within 3 days. Just make sure to store it somewhere cool. You could keep it in the fridge for a longer storage but the cake might get quite dry, though it would still taste delicious:)
Simple Vegan Lemon Cake
Ingredients
- 270 g Plain flour
- 2 tsp Baking powder
- 100 g Sugar or more if you cant to make it sweeter
- a pinch Salt
- 70 g Sunflower oil or any other unflavoured oil
- 50 ml Fresh lemon Juice
- 210 ml Soya milk
- 1 tsp Vanilla extract
For the lemon icing (optional)
- 50 g Icing sugar
- 1 tbsp Fresh lemon juice
Instructions
- In a bowl, mix together the oil, milk, fresh lemon juice and vanilla extract. Set aside.
- Line a 8 x 4 inch loaf tin and preheat the oven to 180°C.Sift the flour, sugar, baking powder and salt together into a large mixing bowl.
- Add the wet ingredients to the dry ingredients and whisk for a few second until combined and no lumps left.
- Pour the batter into the prepared tin and bake for 35 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- While waiting for the cake to cool down completely, make the lemon icing. Mix the icing sugar and fresh lemon juice together in a bowl until smooth and pour it over the cooled cake.
- Allow to set the icing for a while before serving. If you are in a hurry, you could put the cake in the fridge for 15 minutes to set the icing quicker!