Vegan Lemon Cake

Well, the obsession with lemon desserts continues! Like I’ve mentioned before, I am HERE for everything chocolate, boozy, and sweet, but there is just something about lemon desserts that always keeps me coming back for another slice. Maybe it’s a mix of a sweet treat mixed with that tart tang of lemon, making me feel like I’m eating something refreshing and healthy-ish, even when it’s vegan lemon cake.

Whatever it is, I’m not stopping anything soon, and if you are a lemon lover like me, you shouldn’t either. Fun fact: I used to suck on lemons as a child, so maybe that’s where my weird love for lemon comes from? Who knows!

This vegan lemon cake has been about 6 months in the making and I just happened to try it one more time this past weekend. Back before Thanksgiving, I spent a whole Saturday trying to nail down the recipe for this lemon cake, each time getting slightly closer, but not quite there. One cake turned out like a big pan of lemon curd, another was flat as a pancake, and the last one overflowed, thanks to my overzealous measuring of the baking soda. Lesson learned, sometimes you just need to let it be and come back to a recipe!



I think sometimes I have such a stranglehold on making a recipe that I end up trying to make a square peg fit into a round hole at a certain point. For example, I tried for these doughnuts three times in one weekend, each time getting even further away from what I wanted them to be. I eventually gave up, came back to them 2 weeks later, and they turned out perfectly on the first try. Sometimes you just have to go with the flow when it comes to baking!

Ingredients
For the lemon cake:

  • 1 cup almond milk
  • 1/3 cup olive oil
  • 1 tablespoon vanilla extract
  • 1 cup granulated sugar
  • 2-3 tablespoons lemon zest and juice (I used 1 large lemon, but this would equate to 2 small lemons too)
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For the powdered sugar glaze:

  • 2 cups powdered sugar
  • 3-4 tablespoons almond milk

Instructions

  1. Preheat oven to 350ºF. Grease an 8- or 9-inch round cake pan. Trace a parchment paper circle and line the bottom of the pan. Grease the parchment paper as well.
  2. In a large bowl, whisk together the almond milk, olive oil, vanilla, sugar and lemon juice/zest.
  3. .........................................

for full instruction please see : heartofabaker.com

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