Description
Made in one bowl and baked to perfection, this lemon cake is completely vegan and filled with sunshine flavor — great as a loaf, cake, or cupcakes.
Ingredients
1 ½ cups all-purpose flour
¾ cup granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons vanilla extract
1 teaspoon white or apple cider vinegar
¼ cup plus 1 tablespoon canola or vegetable oil
1 cup water
1 ½ tablespoons lemon juice
2 tablespoons lemon zest
Instructions
Preheat oven to 350°F (175°C) and lightly grease a cake pan.
In a large bowl, mix flour, sugar, baking soda, and salt.
Add vanilla, vinegar, oil, water, lemon juice, and zest to dry ingredients.
Stir until smooth and lump-free.
Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Add a simple glaze by mixing powdered sugar with lemon juice.
Fold in blueberries or raspberries for a fruity variation.
Use coconut or olive oil for a different flavor profile.
Make cupcakes by baking in a muffin tin for 20–25 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Vegan
