This vegan lemon cake with lemon glaze icing is unbelievably soft, moist, and flavorful, yet oil-free, gluten-free, low-fat, low-sugar (optionally sugar-free), and plant-based. A perfect vegan lemon dessert for spring, summer, and special occasions!
You can watch the video in the post for visual instructions.I recommend using a kitchen scale for this recipe.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking pan (or sheet pan) with parchment paper with an overhang for easy removal. My pan measures 9"x6" resp. 23x15 cm (see pictures above in the blog post).
Mix all dry ingredients in a bowl with a whisk.
Add the wet ingredients and mix with a whisk until combined (don't over mix).
Pour the batter into the lined pan. Bake for about 25 minutes in the oven, or until a toothpick (inserted in the center) comes out clean. It took 24 minutes in my gas oven.
Let cool completely. Meanwhile, make the icing/glaze.
Simply add all ingredients to a small bowl and mix with a whisk. The icing should be runny but not too thin. If it's too thin, add more powdered Erythritol/powdered sugar (you'll need less milk if you use regular powdered sugar!). If it's too thick, add a little more lemon juice or plant-based milk.
Pour the icing onto the cooled lemon cake and transfer the cake to the fridge for about 20-30. The icing will firm up pretty quickly when you use Erythritol (what I did).
Cut into squares and enjoy! Store leftovers in the fridge for up to 5 days. Check the recipe notes below.
Rice flour: You can use regular all-purpose flour if you aren't gluten-free.
Milk: Since the recipe is oil-free, I used canned coconut milk, which is higher in fat than any other plant-based milk. If you don't like coconut, you can use your favorite plant-based milk and add at least 2 Tbsp of oil in addition.
Sweetener: You can use any other liquid sweetener (e.g. agave syrup, rice malt syrup, etc.) instead of maple syrup.
Aquafaba (also known as chickpea brine) is the liquid of a can of chickpeas.
I used Erythritol which I processed in an electric coffee/spice grinder. You can use powdered sugar instead.
Nutrition facts are for one piece when you cut the cake into 6 squares (1/6 of the recipe).
Vegan Lemon Cake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.