Best 3 Vegan Lemon Cake Recipes

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Indulge in the delightful symphony of flavors with our exquisite Vegan Lemon Cake. This tantalizing treat is a symphony of zesty lemon and fluffy, moist cake, sure to awaken your taste buds and leave you craving more. With three delectable variations – classic, blueberry, and poppy seed – this recipe offers a trio of flavor sensations that will cater to every palate. Dive into the classic version for a timeless combination of lemon and vanilla, or explore the vibrant burst of blueberries for a refreshing twist. For a nutty crunch, the poppy seed variation adds a textural dimension that will keep you coming back for more. Each cake is meticulously crafted with simple, wholesome ingredients, ensuring a guilt-free indulgence. Embrace the goodness of vegan baking with this delightful Lemon Cake, a perfect companion for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON COCONUT POUND CAKE (VEGAN)



Lemon Coconut Pound Cake (Vegan) image

This recipe originated with Lara Adler. She is Vegan and often makes food without eggs, or dairy. It has no cholesterol in it which is my kinda recipe.

Provided by Chef Joey Z.

Categories     Vegan

Time 1h35m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 12

1 cup tofu (use Mori-nu silken tofu firm style-I blended it before mixing it with the wet ingredients)
3/4 cup coconut milk
1 cup sugar
1/3 cup canola oil
2 teaspoons vanilla
1 teaspoon lemon extract (or 1/4 tsp. lemon essential oil)
1/2 teaspoon coconut extract (optional)
2 cups flour (I used white spelt)
3 tablespoons arrowroot
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Preheat oven to 325'F.
  • Oil and flour a 9 x 5 inch loaf pan.
  • Take a cup of the silken tofu and blend it until smooth.
  • In a medium bowl, using a hand mixer, blend the smooth tofu, coconut milk, sugar, oil, vanilla and lemon extract (and the coconut if using) until completely smooth.
  • In a separate bowl, sift together all the dry ingredients. Fold the wet into the dry using a spoon (I used a spatula) and mix until just combined. Then using a hand mixer on low mix for 15-20 seconds, just to remove the lumps -- do not over mix!
  • Pour the batter into your prepared loaf pan and smooth the top.
  • Bake for 60-70 minutes until a skewer comes out clean in the center.
  • Let cool in the pan about 10 minutes before removing. Then cool completely on a wire rack before slicing -- it will fall apart if you don't.
  • Bon Appetit!

VEGAN LEMON GENOISE CAKE



Vegan Lemon Genoise Cake image

I made this cake for my friends wedding last summer. Many of the guests (non-vegans) at the wedding were worried how the cake would taste. Everyone loved it! The Bride found the recipe somewhere online and we played with it. I tripled this recipe to make this for the wedding ( two 10 inch round cakes and two 8 inch round cakes) You could use my Easy Buttercream Icing # 425083, to ice the cake, but we used my Macadamia Nut Butter Buttercream Icing #425225. To make either of these icings vegan, just leave out the meringue powder. To fill the middle of the layers we used my Vegan Lemon Curd #425233.

Provided by CupcakeAngel

Categories     Dessert

Time 50m

Yield 2 8 inch cakes, 10-12 serving(s)

Number Of Ingredients 14

2 1/2 cups white flour
2 tablespoons white flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 cup margarine
2 tablespoons margarine
2 tablespoons lemon juice
1 cup water
1 large lemon, zest of
3/4 cup soymilk
1 1/2 teaspoons vanilla
1 teaspoon lemon extract

Steps:

  • Preheat oven to 350°F.
  • Prepare the pans by greasing with margarine and dusting with flour.
  • Mix the dry ingredients together with a whisk in a large mixing bowl.
  • Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
  • Add the remaining ingredients and beat one more minute.
  • Divide equally between the cake pans.
  • Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes).
  • Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
  • To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
  • When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
  • Cover cake with icing of your choice. May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.

VEGAN LEMON CAKE



VEGAN LEMON CAKE image

This recipe is from the Ethical Baker and is a family favorite as our family mainly consists of vegans and vegetarians. By this cake being vegan is a bit more gentle on the waistline. Try to use unwaxed lemons when possible as they are a lot nicer and cleaner to use!

Provided by Toni F.

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

275 g self-rising flour
200 g caster sugar
1 teaspoon baking powder
1 lemon zest and juice
100 ml vegetable oil
170 ml cold water
150 g confectioners' sugar

Steps:

  • Put flour, baking powder, sugar, and zest into a bowl and mix well before adding the oil, juice and the water.
  • Mix thoroughly to make sure all is combined well.
  • Pour into a lined cake tin and bake for 30 minutes until fully cooked at around 200 Celcius.
  • When the cake is cool it's definitely worth making a glaze for the top, this is done by sieving the icing sugar and stirring in lemon juice until the consistency is wet enough to pour over the cake.

Tips:

  • Use fresh lemons. Freshly squeezed lemon juice will give your cake the best flavor.
  • Don't overmix the batter. Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Bake the cake at the right temperature. The ideal temperature for baking a lemon cake is 350°F (175°C).
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
  • Store the cake in an airtight container at room temperature. The cake will stay fresh for up to 3 days.

Conclusion:

This vegan lemon cake is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The cake is moist and flavorful, with a tangy lemon taste. The frosting is light and creamy, and it perfectly complements the cake. Whether you are a vegan or not, you are sure to love this cake.

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