Description
A light and fluffy vegan lemon cake topped with creamy lemon cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup almond milk
- 1/3 cup vegetable oil
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- For frosting: 1/2 cup vegan cream cheese, 1/4 cup vegan butter, 2 cups powdered sugar, 1 tbsp lemon juice, 1 tsp lemon zest
Instructions
- Preheat oven to 350°F. Grease a 9-inch cake pan.
- Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
- Add almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract. Stir until smooth.
- Pour batter into the pan. Bake for 30-35 minutes until a toothpick comes out clean.
- Cool completely before frosting.
- For frosting: Beat vegan cream cheese and butter until smooth. Add powdered sugar, lemon juice, and zest. Spread over cooled cake.
Notes
- Store cake in the refrigerator for up to 5 days.
- For a stronger lemon flavor, add more zest.
- Use gluten-free flour if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg