Want a juicy Vegan Lemon Cake? Then this simple and quick recipe without eggs is just the right thing! Our secret trick makes it even juicier.
Ingredients for Vegan Lemon Cake:
For the dough:
300 g wheat flour
180 g sugar
1 sachet baking powder
1 sachet vanilla sugar
1 pinch of salt
250 ml unsweetened soy drink (or other vegetable drink)
120 g tasteless oil (e.g. sunflower oil)
3 – 4 lemons
For the glaze:
100 g icing sugar
1 tablespoon lemon juice
Preheat oven to 350 degrees. Grease a loaf tin (length: 25 cm) with a little oil or line with baking paper. Wash the lemons in hot water. Finely grate one of the lemons. Then halve all the lemons and squeeze out the juice: 50 ml for the batter, 1 tbsp for the baked cake, 1 tbsp for the glaze.
In a large bowl, mix the dry ingredients. Add the soy drink, oil, lemon zest and 50 ml lemon juice. Mix briefly with a whisk or hand mixer until just smooth. Do not stir the dough longer than necessary, otherwise the lemon cake will be too firm later!
Pour the batter into the prepared loaf tin and smooth the top. Bake in the oven on the middle shelf for about 45-50 minutes. Do the chopstick test! Prick wooden or metal chopsticks into the lemon cake. When no more batter sticks to it, the cake is done.
Remove the cake from the oven and leave to cool in the tin. Then remove from the tin and leave to cool completely on a cooling rack.
Tip: Prick the lemon cake several times with a fork or wooden stick before frosting and then cover with the frosting. Or for even more lemon flavour: pour 1-2 tbsp. lemon juice over the “pricked” cake.
For the glaze, mix the icing sugar and lemon juice together to make a thick glaze. If the glaze has become too thin, add more icing sugar. Pour the glaze over the lemon cake and enjoy!
Gluten-free: You can also comfortably replace the wheat flour with a gluten-free flour blend in a 1:1 ratio.
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