This Vegan Lemon Cake is a delightful dessert that is moist, fluffy, and bursting with fresh lemon flavor. Perfect for any occasion, it’s made without eggs or dairy, making it suitable for everyone!

Ingredients

For the Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup (60ml) lemon juice (freshly squeezed)
• 1 tablespoon lemon zest (optional, for extra flavor)
• 1 cup (240ml) non-dairy milk (such as almond or soy)
• ½ cup (120ml) vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract (optional, for enhanced flavor)

For the Frosting:

• 8 ounces (225g) vegan cream cheese, softened
• ½ cup (113g) vegan butter, softened
• 4 cups (480g) powdered sugar
• 1 tablespoon lemon juice
• Zest of one lemon (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, mix the non-dairy milk, vegetable oil, apple cider vinegar, lemon juice, vanilla extract, and lemon extract until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are fine.
5. Bake: Transfer the batter to the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
7. Prepare Frosting:
   • In a mixing bowl, beat together the softened vegan cream cheese and vegan butter until creamy.
   • Gradually add powdered sugar and lemon juice; mix until smooth and fluffy. If desired, add lemon zest for extra flavor.
8. Frost the Cake: Once the cake has cooled completely, frost the top and sides with the vegan cream cheese frosting.
9. Serve and Enjoy: Your Vegan Lemon Cake is now ready to be enjoyed! Slice and serve at room temperature.

Tips for Success

• Storage: Store leftovers in an airtight container in the refrigerator for up to a week.
• Customization: For added texture and flavor, consider folding in blueberries or poppy seeds into the batter before baking.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum for best results.

This Vegan Lemon Cake is not only delicious but also easy to make! Perfect for spring and summer gatherings or any time you crave something zesty and sweet! Enjoy your baking!