Vegan Lemon Cake

Recipe by Brittany Mueller

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Ingredients

1 1/2 cups all-purpose flour, 190 grams, see recipe notes for gluten free variation
Zest from 1 large lemon
1 tsp baking powder
1/4 tsp salt
Pinch turmeric
3/4 cup sugar, 160 grams
1/2 cup Non-dairy milk, see recipe notes for gluten free variation
1/3 cup canola oil
3 Tbsp fresh lemon juice, about 1 large lemon
1 tsp vanilla
Daiya Classic Vanilla Creme non-dairy frozen dessert pint, for serving
fresh berries, for serving

Instructions

Preheat oven to 350°F (175°C). Line a metal 4x8-inch loaf pan with parchment paper.

In a large mixing bowl, stir together flour, lemon zest, baking powder, salt, and turmeric.

In a medium mixing bowl, whisk together sugar, non-dairy milk, canola oil, lemon juice, and vanilla.

Add the wet ingredients to the dry ingredients and mix vigorously for 2 minutes (by hand with a whisk, or with an electric hand mixer). Immediately transfer batter to your prepared loaf pan and place it in the oven to bake.

Bake for 50-60 minutes at 350°F (175°C), until the cake is golden brown with cracking on top and a toothpick inserted in the center comes out clean.

Remove cake from oven and let it cool in the pan. Allow cake to cool completely before slicing.

Slice cake and serve with Daiya Classic Vanilla Creme frozen dessert and fresh berries.

Brittany Mueller is a Canadian recipe developer and food photographer. Find her, and more delicious vegan recipes, at I Love Vegan.

Tips for cooking with Daiya

75 min

Total Time

15 min

Prep Time

60 min

Cook Time

Servings