Vegan Lemon Cake Recipe

Name: Vegan Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 3/4 cups flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 large lemon; 1/2 cup melted margarine; 1 cup brown sugar; 2 vegan egg substitute; 2/3 cup soymilk; 1/2 teaspoon vanilla; 1/4 cup powdered sugar

Servings: persons

1
Mix dry ingredients (except sugars).
2
Finely grate lemon peel and stir it inches.
3
Squeeze the lemon's juice into a small bowl, mix it with the powdered sugar, and set it aside.
4
Beat margarine and brown sugar and add egg replacer.
5
Add flour mixture and milk to margarine mixture.
6
Add vanilla.
7
Pour into greased loaf pan and bake for 1 hour at 350u00b0F.
8
Let cool for at least 20 minutes.
9
Invert onto a serving plate and drizzle with glaze (lemon juice and powdered sugar combination).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 large lemon, and more.

Yes, Vegan Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Lemon Cake

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