Are you looking for a healthy vegan lemon cake?
You’ll definitely love this Vegan Lemon Cake with only 5-ingredients. The texture is moist and sticky not like classical lemon sponge cake.
Actually this lemon cake was one of my first sugar free recipes I made for my Instagram account. I remember I was so proud of the pictures and the recipe.
And now finally, more than a year later I am ready to share this awesome cake recipe with you. This Vegan Lemon Cake is really a very special cake. The texture is new and interesting, you really can’t go wrong with this one. This Vegan Lemon Cake is almost impossible to bake dry.
How to make Vegan Lemon Cake from scratch?
It is actually super easy. You will need only 5 ingredients for that cake:
- Lemon (juice and zest)
- Rice flour
- Olive oil
- Coconut Cream
- Maple syrup
The baking time of this cake is long, because you are baking it with a low temperature. Low temperature keeps this cake from over baking, and getting too thick and tense.
Follow these easy steps for a perfect Vegan Lemon Cake:
Step #1: Preheat the oven to 160 degrees. Grease the cooking tray (20 cm) with olive oil and set a side.
Step #2: In a bowl, mix together lemon juice, lemon zest and coconut cream. Add olive oil and maple syrup to the mixture and stir until all combined.
Step #3: Pour the mixture into prepared cooking tray and bake for 45-50 minutes until the cake is cooked through.
Step #4: Take the lemon cake out of the oven and let it cool completely.
Now your Vegan Lemon Cake is ready to be enjoyed!
Keep in mind that is really necessary to let the cake cool down almost completely. Otherwise, you will have a pudding that tastes like lemon cake, but doesn’t look like it. 😀
You can decorate your Vegan Lemon Cake with strawberries or raspberries. If you want to serve a slice of cake with something extra, I recommend using raspberry jam. Strawberry jam can be too sweet for this cake.
Some tips for baking a Lemon Cake
If you want your cake texture to be even smoother you can always use all-purpose flour. But you have to keep in mind that the cake will no longer be gluten free.
You will need one big lemon for this recipe, and I truly recommend using freshly squeezed lemon juice. Also, if you don’t want your cake to be too sour, then squeeze half of lemon.
Furthermore, you should definitely use lemon zest in this recipe for even deeper lemon flavor.
As I said before, this cake should be baked on a low temperature. You can even add a bowl (for high temperatures) with water. This helps to keep the cake moist and sticky, and helps to prevent from over baking.
I have the same cake recipe made with dairy, eggs and oat flour and the cake is completely different than this Vegan Lemon Cake. I can add the other recipe on my blog as well if you guys are interested, but I chose to add this Vegan Lemon Cake recipe, because it is something different.
You can find many recipes for lemon cake, but believe me this cake truly is one of a kind. 😀 Everyone who have had the chance to taste it are amazed. So, if you want to make something special then this is definitely the recipe!
Are you a person, who likes to try totally different new things? Here are some recipes that you might love:
- Creamy Custard – Peanut Butter Cups
- Gooseberry Pie with Black Currant
- Sugar Free Raspberry Mousse
All those recipes are sugar free and gluten free as well.
For me, simplicity is the key to happiness, and this is what the Lemon Cake is about – simple yet luxurious.
The Best Vegan Lemon Cake
Let me know how this cake turned out. Use #nosugarhacks on Social Media for the chance to be featured, and let me know, what recipes you would like to see more on the blog. Meantime enjoy this killer vegan lemon cake recipe and new ones coming soon!
Frequently Asked Questions
How do you make a moist lemon cake from scratch?
Making moist lemon cake from scratch is not that hard. This simple Vegan Lemon Cake is made with only 5-ingredients and you have to follow four easy steps. You can find directions on how to make a moist lemon cake from scratch below, where you can see the ingredients and instructions.
This Vegan Lemon Cakes texture is not like the usual lemon cake texture. It is moist, sticky, and decadent. Try it out and you will not regret it! 🙂
Why is my lemon cake dry?
The lemon cake can get dry if you use too much flour. If you accidentally add too much flour to your cake you can always add more lemon juice or coconut cream. And when your cake is already baked and you discover that it is too dry you can soak the cake with some juice for example. Another way is to serve the cake with a scoop of vanilla ice cream. 😉
The Best Vegan Lemon Cake
- 1 lemon (juice and 1/2 tsp chest)
- 1 can coconut cream
- 130g rice flour or oat flour
- 55g olive oil
- 150-200g maple syrup or any other sweetener of choice
- Preheat the oven to 160 degrees.
- In a bowl, mix together lemon juice, lemon chest, coconut cream, olive oil, and maple syrup until all well combined. Add flour to the mixture and stir until the mixture is smooth and don’t have any lumps in it.
- Pour the mixture into the prepared cooking tray and bake for 50 minutes.
- Let it cool completely, enjoy!