Vegan Lemon Cake

by Jill Dalton

Vegan Lemon Cake

Jill Dalton
This tart, light and fluffy Plant Based Vegan Lemon Cake is going to make you drool. It makes for a nice afternoon treat with a hot cup of coffee or a great after dinner dessert that won’t leave you feeling heavy. This is the ultimate guilt-free treat for any time of day.
4.84 from 6 votes
Servings 8 people
Prep 15 minutes
Cook 40 minutes
Total 55 minutes

Our Sponsors

Ingredients
 
 

Cake

Frosting

  • ½ cup raw, unsalted cashews
  • ¼ cup coconut, unsweetened
  • cup lemon juice
  • ½ tsp vanilla
  • ¼ cup deglet dates, or medjool dates
  • 1 cup water

Instructions
 

  • Preheat oven to 350°
  • Pour the almond flour, oat flour, baking soda and lemon zest into a bowl and stir
  • Mix the dates, lemon juice, water and coconut in a blender until smooth
  • Pour blender mixture into the dry ingredients along with the flax mixture and stir
  • Pour into a square or round baking dish , lightly oiler or lined with parchment
  • Bake for 45 minutes
  • Take out of oven and let cool
  • Flip out of pan onto a serving dish or plate
  • Blend the cashews, coconut, lemon juice, vanilla, dates and water in a blender until smooth
  • Pour mixture over cake saving a bit for pouring over individual slices.
Love this FREE recipe? Help us make more!Become a Supporting Member today!

Nutrition info

Calories: 277kcalCarbohydrates: 31gProtein: 8gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 283mgPotassium: 280mgFiber: 5gSugar: 11gVitamin A: 3IUVitamin C: 11mgCalcium: 59mgIron: 2mg

You may also like

21 comments

Robin Bennett February 17, 2019 - 5:35 pm

I didn’t see a link for the vanilla powder on YouTube. Can you share a link to that?

Reply
Mary August 24, 2019 - 7:46 pm

Did you ever find out what vanilla powder she used? I just watched this and couldn’t find it either. I did see some on amazon, but wasn’t sure if one was better than another.

Reply
Larissa b February 18, 2019 - 3:47 pm

Looks so good! Can I make a request for red velvet cake or cupcakes using beet powder for coloring? Thanks!

Reply
Cheryl Naujock February 21, 2019 - 9:46 pm

LEMON IS MY FAVORITE!
CANNOT WAIT TO GET TIME TO MAKE THIS, THANK YOU SO MUCH.

Reply
Kristi February 24, 2019 - 12:19 pm

I’m making this today, Jill! Will post the finished product….looks yummy!

Reply
Jill Dalton February 24, 2019 - 3:05 pm

That’s great !

Reply
Mark February 25, 2019 - 1:03 pm

I actually made this BEFORE commenting, and it is delicious!

Reply
Rachel March 1, 2019 - 1:27 pm

Delicious! Thank you for sharing!!

Reply
Shreevibha August 30, 2019 - 3:37 am

Thank you for sharing….very yumm…also could you show how you.let the silicone mould cool on tack and take the cake out…
Because when i cool in the mould the moisture in the cake tends to make it soggy or when i try taking it out of the mould immediately the cake kinds of sticks to the mould and breaks.

Reply
Nora Kleckner October 18, 2019 - 4:34 pm

How would this recipe be without coconut in the icing? If it is just for flavoring, I would think it would be ok.

Reply
Josette Dark January 7, 2020 - 4:04 pm

ine is in the oven now

Reply
Josette Dark January 7, 2020 - 5:38 pm

Ok it’s all finished.. the taste is there but oh boy the presentation is off.. not eye pleasing at all.. not to share at a function ..

Reply
Angelica M. March 10, 2020 - 6:38 pm

I just made the lemon cake and let me say I LOVE it! It has a touch of sweetness. Enough to curb the sweet cakey craving I have been having lately. I didn’t have a silicone pan so I layered parchment paper in a metal brownie pan. The cashew cream was very thick. I’m not sure what I did wrong but I used it more like a thick frosting on top. My daughter tried a slice and she gave it a 5 star! Thank you!

Reply
Natasha May 12, 2020 - 6:05 pm

Amazing delicious cake! I am definitely going to make it again.. thank you for this recipe.

Reply
Edith Trautenberger December 5, 2020 - 6:03 am

Can I use shredded coconut or coconut milk for the coconut? 🙂 thank you

Reply
Jill Dalton December 5, 2020 - 9:50 am

Shredded coconut.

Reply
Z November 30, 2021 - 9:28 am

What’s the difference between 1/4 cup unsweetened coconut
and the 1/4 cup coconut listed in the ingredients? What form of coconut are these? Thanks.

Reply
Jill Dalton November 30, 2021 - 3:54 pm

It is the same coconut. Thank you for letting me know, I will make sure I correct that

Reply
Z December 1, 2021 - 4:58 am

Thank you.

Reply
m k June 5, 2023 - 12:05 pm

Thanks so much for your clean plant-based whole food recipes question I baked 40 minutes and kind of cremated are you sure you’re baking time is correct question mark smiley face LOL anyway I’m just going to squeeze some fresh lemon and maybe put coconut yogurt unsweetened I love the I think it’s native forest or something hard to find but the tastiest cleanest

Reply
Jill Dalton June 11, 2023 - 11:47 am

Hmmm, It has been years since I made that recipe. I will have to make it this week and check the time again. Sorry , that happened for you.

Reply

Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.