Vegan Lemon Cake

I've been craving a vegan lemon cake for a long time now.

A simple, tangy, and soft pound cake that pairs perfectly with coffee or tea.

The kind made with ingredients you can find in any supermarket, that doesn't cost much, and takes only 10 minutes to prepare.

So, you know what?

I made one for myself (and some guests), and it really did take only 10 minutes of prep (excluding baking time, of course).

The best part was serving it—everyone was asking, "Is this vegan? Really?". Yes, it’s actually that good.

This recipe uses whole spelt flour, which gives it a bit of density and body due to the high fiber content (which is a plus, as it keeps you full longer and helps balance blood sugar levels).

• If you prefer a lighter, less dense cake, swap one cup of spelt flour for white flour, and you'll get an even softer texture.

I don't usually use sugar substitutes like coconut sugar or silan (date syrup) because the metabolic and health impact is similar, so this recipe contains half a cup of white sugar.

You can use them if you like, but I don't personally see the necessity—it just seems unnecessarily expensive to me.

The tanginess comes from the lemon (obviously!) and also from the yogurt, which adds a wonderful, refreshing acidity. If you must, you can swap it for another half cup of milk, but why miss out on that flavor?

A quick note on the vinegar: it's not there for taste. We use it to react with the baking soda to create airiness and lift.

You can easily swap the lemon juice for orange juice to get a perfect vegan orange cake.

The cake yields 8 generous slices, with each serving containing:

290 kcal | 38g carbs | 5g protein | 12g fat (1.5g saturated fat) | 6g dietary fiber

Pro tip: Cut the cake into 16 slices. You'll still get a nice piece, but with half the calories.

Nutritional values calculated by clinical dietitian Noam Bachar.

Made the cake? Let me know how it turned out in the comments below or on my Facebook community page.

Vegan Lemon Cake

Prep time 10 minutes

Cook time 40 minutes

Total time 50 minutes

Servings 8 slices

Calories 387 kcal

Ingredients

• 2 cups whole spelt flour 280g
• 1 tsp baking powder 5g
• 1 tsp baking soda 5g
• 1/2 cup sugar
• 1 tsp vanilla extract
• 2 containers unsweetened soy yogurt 125g each
• 1/2 cup canola oil olive oil (yes, it works great) or refined coconut oil also work
• 1/2 cup rice, soy, or almond milk
• 1/4 cup lemon juice 60 ml
• lemon zest from 1 lemon
• 1 tbsp vinegar

For the Glaze

• 3 tbsp dairy-free white chocolate
• juice from half a lemon
• 1 tbsp canola oil
• a little lemon zest for garnish

Instructions

1. Grease a loaf pan (English cake pan) or a round Bundt pan.
2. Preheat oven to 170°C (340°F).
3. In a large bowl, mix all the dry ingredients: flour, baking soda, baking powder, sugar, and salt.
4. In another bowl, whisk together all the wet ingredients: yogurt, milk, vanilla extract, oil, lemon juice, and vinegar.
5. Pour the wet ingredients into the dry ingredients and mix well until a smooth, lump-free batter forms. Using a whisk is recommended.
6. Transfer to the pan and bake for about 40 minutes. The cake is done when a knife or toothpick inserted into the center comes out dry.
7. Remove from the pan only once the cake has cooled completely; otherwise, it might crumble.
8. Prepare the glaze.
9. Melt the white chocolate in the microwave or over a double boiler.
10. Add a tablespoon of oil to the melted chocolate to make it more fluid.
11. Add the lemon juice and mix well.
12. Drizzle the white chocolate glaze over the cake and garnish with lemon zest.
13. Store in the refrigerator for up to one week.