Vegan Lemon Cake

YouTube video

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.
4.88 from 8 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 277 kcal

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.

Nutrition

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

23 thoughts on “Vegan Lemon Cake”

    1. 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.

  1. 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.

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

  3. 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 ..

  4. 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!

  5. 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.

  6. 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

    1. 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.

  7. can i add blueberries to your recipe? do you think the texture will be unaffected or will it be too mushy? i’m sure the amount of blueberries is a factor also, especially since it’s gluten free

Leave a Comment

Your email address will not be published. Required fields are marked *