Vegan Lemon Cake
This lemon sheet cake is incredibly soft, moist, and very delicious, even though it's completely oil-free! The recipe is vegan, gluten-free, refined sugar-free, and very easy to make. Watch the video below to see the simple instruction steps.
Servings 6
Calories 241kcal
Equipment
- Kitchen scale*
- 8×8 pan
Ingredients
Dry Cake Ingredients
- 1 cup (160g) rice flour (I used white)
- 1 cup (90g) oat flour (gluten-free if needed) (see Notes)
- 1 tsp baking powder
- ½ tsp baking soda
- ⅓ tsp salt
- ⅛-¼ tsp turmeric (for nice yellow color)
Wet Cake Ingredients
- ½ cup (120ml) canned coconut milk (see Notes)
- ⅓ cup (110g) maple syrup (see Notes)
- ⅓ cup (80ml) lemon juice
- 3 tbsp (40g) aquafaba (see Notes)
- Zest of one lemon (about a heaped tsp)
Icing
- ¾ heaped cup powdered (100g) Erythritol or powdered sugar (see Notes)
- 1 tbsp lemon juice
- 3 tbsp plant-based milk
Instructions
- I recommend using a kitchen scale for this recipe.
- Preheat oven to 350°F/180°C and line a baking pan (or sheet pan) with parchment paper with an overhang for easy removal. My pan measures 9×6(23x15cm)
- Mix all dry ingredients in a bowl with a whisk.
- Add the wet ingredients and mix with a whisk until combined(don't over mix).
- Pour the batter into the lined pan. Bake for about 25 minutes in the oven or until a toothpick (inserted to the center) comes out clean. It took 24 minutes in my gas oven.
- Let cool completely. Meanwhile, make the icing/glaze.
- Simply add all ingredients to a small bowl and mix with a whisk. The icing should be runny but not too thin. If it's too thin, add more powdered Erythritol/powdered sugar. If it's too thick add a little more lemon juice or plant-based milk.
- Pour the icing onto the cooled lemon cake and put the cake in the fridge for about 20-30. The icing will firm up pretty quickly when you use Erythritol(what I did).
- Cut into squares and enjoy! Store leftovers in the fridge for up to 5 days. Check the recipe notes below.
Video
Notes
- To make your own oat flour, simply process oats in a blender or electric coffee/spice grinder.
- Since the recipe is oil-free, I used canned coconut milk which is higher in fat than any other plant-based milk. If you don’t like coconut, you can use your favorite plant-based milk and add 2 tbsp of oil in addition.
- You can use any other liquid sweetener (e.g. agave syrup, rice malt syrup, etc.) instead of maple syrup.
- Aquafaba (also known as chickpea brine) is the liquid of a can of chickpeas.
- I used Erythritol which I processed in an electric coffee/spice grinder. You can use powdered sugar instead, however, I noticed that Erythritol actually makes a better icing than white processed sugar.
| Nutrition Facts: amount per serving | |||
| % Daily Value* | |||
| Calories from Fat 44 | |||
| Fat 4.9g | 8% | ||
| Carbohydrates 43.6g | 15% | ||
| Fiber 2.4g | 10% | ||
| Sugar 12.4g | 14% | ||
| Protein 4g | 8% | ||
