Luscious Lemon Cake: A Delicious Dairy-Free Dream

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This delightful dairy-free lemon cake is a ray of sunshine on a plate! It’s light, fluffy, bursting with lemon flavor, and perfect for anyone with dietary restrictions or simply looking for a refreshing dessert. The best part? You won’t miss the dairy at all!

This recipe is easy to follow and requires no fancy ingredients. In fact, you might already have most of them in your pantry. So, grab your mixing bowls and get ready to bake!

Dairy-Free Lemon Cake - Caked by Katie
Dairy-Free Lemon Cake – Caked by Katie

Ingredients:

1 ¾ cups all-purpose flour

  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup plain vegan yogurt (almond or coconut work well)
  • ¼ cup canola oil
  • 2 large eggs (flaxseed eggs can be substituted)
  • 1 tablespoon grated lemon zest
  • ½ cup freshly squeezed lemon juice
  • Instructions:

    1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    3. In a large bowl, cream together the granulated sugar, brown sugar, vegan yogurt, and canola oil until light and fluffy.
    4. Beat in the eggs one at a time, then stir in the lemon zest and juice.
    5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
    6. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
    7. Let the cake cool completely in the pan before frosting or dusting with powdered sugar.

    Optional Frosting: Top your dairy-free lemon cake with your favorite vegan frosting recipe or a simple glaze made with powdered sugar, lemon juice, and a touch of vanilla extract.

    Nutrition Facts (per slice):

    Please note that these are approximate values and can vary depending on the specific ingredients you use.

    Calories: 300

  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Carbohydrates: 45g
  • Sugar: 30g
  • Protein: 4g
  • Conclusion:

    This dairy-free lemon cake is a delicious and versatile treat. Enjoy it for a special occasion, a midday snack, or anytime you crave a burst of citrusy goodness.

    With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels.

    Now, let’s answer some of the most frequently asked questions about this dairy-free lemon cake:

    FAQs:

    1. Can I use a different type of milk besides vegan yogurt?

    Yes! You can substitute unsweetened almond milk, soy milk, or any other plant-based milk you prefer. Just make sure it’s plain and unsweetened.

    2. How can I substitute the eggs?

    For a vegan option, you can replace the eggs with flaxseed eggs. Simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes before adding it to the batter.

    3. My cake didn’t rise! What went wrong?

    There are a few reasons why your cake might not have risen. Make sure you didn’t forget the baking powder or baking soda. Also, be careful not to overmix the batter, as this can develop the gluten in the flour and make the cake tough.

    4. How can I store leftovers?

    Store leftover dairy-free lemon cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

    5. Can I freeze this cake?

    Yes! You can freeze the unfrosted cake for up to 3 months. Thaw it overnight in the refrigerator before frosting or serving.