As a person living a plant-based diet, (aka, Vegan), it’s sometimes a bit challenging to decide what dessert options there might be. One gets sick of always having a chocolate vegan cake, which seems to be the most popular vegan dessert out there. But, while trying to expand my dessert options, I stumbled upon this delicious recipe for vegan lemon cake.
For the love of lemons!
I love lemons. I love them cooked, I love them raw, I love them in drinks, and I love them in food. What better cake goes hand and hand with summer than lemon cake? Believe it or not, this cake is not only vegan, but it’s oil free. It lacks nothing! The flavor is also brought together by the little addition of every vegan’s secret weapon…coconut milk! Coconut milk just adds to the depth of flavor here, provided the moisture to this cake, and provides a bit of fat too.
No joke, this cake takes about 5 minutes to mix together, and 25 minutes to bake. The final wonder with this cake is deciding how to ice it or finish it. In this instance, I think nothing better compliments a cake like a lemon-sugar drizzle. It supports the understated theme here of the cake-no need for an elaborate, overly sweet icing. The drizzle proves itself to be the perfect match, for the perfect cake.
I think you’ll be just as pleased as I was about the outcome. This light and delicious cake is great for all occasions, and especially makes a great cake to pack along for a picnic. Just because something is fast and easy to make, by no means implies that you’ll be disappointed.
Vegan Lemon Cake
- 225 grams flour
- 170 grams sugar
- 1 TBS baking powder
- 1/2 tsp salt
- 210 grams coconut milk
- 2 1/2 TBS lemon zest
- 150 grams powder sugar
- 1 TBS lemon juice
- This is very simple. First, preheat the oven to 180 C. Now, combine all the ingredients, but don't forget to mix up the coconut milk before you add it, Often it separates the fat from the liquid…so just give it a good stir to be sure it's all combined.
- now, just pour the coconut milk in to the dry, whisk it all together and then you're ready for the next step
- I like to use a square tin, but a round baking spring is also fine. Line the tin, or feel free to paint on some coconut oil to prevent sticking. Bake for 25 min, or until lightly golden brown.
- Take out to cool. For the icing, just combine the powder sugar with the lemon juice, mix well then pour over the top. Cut and serve.