A juicy vegan lemon cake fits perfectly in every season, but especially now when it becomes warmer and the days are longer it’s just perfect. Or not? I never baked a lemon cake before, but yesterday I had such a desire for lemon cake, that I searched for a nice recipe.
juicy vegan lemon cake – quick and easy
I found around five lovely recipe and picked my favourite parts to create my own version. The result tastes so delicious that I need to share this vegan cake recipe streicht away with you. The cake turns out so juicy and the combination of sweet and bitter is soooo good. You just need to try it out by yourself.
Preparation: 15 min
Baking time: 30 min
Ingredients for the lemon cake
for the dough
200ml plant milk
100g Soja Skyr (eg Alpro)
200g brown sugar
125g melted vegan butter eg Alsan
1 tbsp melted coconut oil
1 package baking soda
1 package vanilla sugar
2 Bio lemon (juice)
for the glaze
3 tbsp lemon juice
Preheat the oven, using hot air to 180 °C / upper/lower heat.
Blend all ingredients, except the flour and baking powder in a big bowl together. Mix the flour and baking powder separately.
Now add the mixed flour slowly and step by step to the dough and blend it all until its smooth and creamy.
Then prepare your form with some baking paper, fill in the dough and let it bake for more or less 30 minutes in the oven. Check with a toothpick if it’s ready.
For the glaze, mix the icing sugar with 3 tbsp of lemon juice. You can also create some little holes with your toothpick and fill them with some lemon juice to get it more juicy. Now it’s ready to serve with your glaze and may topped with some lemon zest.