Lightened Up Vegan Lemon Cake is the new cake on the block and you have to try it! it’s one of the easiest vegan cakes you will ever make and it’s so good! even though the cake is lightened up, there is still tons of flavor, it’s beyond scrumptious.
Lightened Up Vegan Lemon Cake is even gluten-free if you use gluten-free oat flour! the base is made with that and almond flour.
honestly, those are my two favorite flours to work with and combine because the result is always a perfect texture.
you’re going to need minimal ingredients per usual to make this recipe and if you’re a lemon fan, this is totally going to be your new go-to.
the glaze is really yummy and it’s just made with dairy free yogurt, lemon juice, almond extract and powdered sugar!
you can use any kind of yogurt but i recommend a coconut yogurt or almond milk based one like kite hill, which is what i used.
while there is powdered sugar in the glaze, i only used 1/3 cup and you can always use a sugar substitute like lakanto or something.
the cake is sweetened with both coconut sugar and maple syrup, but not a lot- just 1/4 cup each!
sweetness is totally necessary to balance out the tart flavor of the fresh lemon juice and i use 1/3 cup here.
the cake is indeed dense but it’s still fluffy at the same time and it will leave you feeling so satisfied! no one wants a cake that isn’t hearty, right!?
you can bake the cake in an 8 x 8 pan by the way, either a square or circular one works!
this is the perfect size because it produces a thick cake that’s cooked through.
while it may still be winter, there’s nothing like some fresh lemon to brighten your day and make you think of spring.
honestly, I make lemon desserts all year round because I am just obsessed with the flavor.
here’s everything you need to make my Lightened Up Vegan Lemon Cake
- oat flour
- almond flour
- baking soda
- baking powder
- coconut sugar
- maple syrup
- lemon juice
- dairy free yogurt
- vanilla extract
- dairy free milk
- almond butter
- powdered sugar
- almond extract
if you like my Lightened Up Vegan Lemon Cake, here are some other lemon recipes from my blog!
Vegan and Gluten-Free Lemon Loaf
Roasted Tofu Kale Salad with Lemon Poppyseed Dressing
Cozy Lemon Blueberry Cake Oatmeal
Healthy Mushroom Pasta with Lemon Sauce
are you going to make my Lightened Up Vegan Lemon Cake?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Lightened Up Vegan Lemon CakeCourse: Cakes, DessertsDifficulty: Easy
6-9 servings depending on size of the slices
1 cup + 4 tbsp oat flour
1 cup almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup coconut sugar
1/3 cup lemon juice
1/4 cup maple syrup
1/2 tbsp vanilla extract
1/3 cup runny almond butter (has to be runny-trader joe’s brand/365 Whole Foods are runny)
1/2 cup dairy free yogurt (kite hill)
1/4 cup dairy free milk
3/4 cup dairy free yogurt
1 tbsp lemon juice
1/4 tsp almond extract (or vanilla)
1/3 cup powdered sugar
- preheat the oven to 350 degrees.
- mix the cake ingredients in a bowl until a thick batter forms. then, transfer to a parchment lined 8 x 8 baking pan.
- bake at 350 degrees for 35 minutes. cool down completely.
- whisk the glaze ingredients and pour over the cooled cake. store in the fridge or freezer in an airtight container.