Vegan Lemon Cake

by 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.

Vegan Lemon Cake

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… Desserts Vegan Lemon Cake European Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.1/5
( 95 voted )

Ingredients

1 cup almond meal or almond flour
1 1/4 cup oat flour
2 tsp baking soda
2 tsp lemon zest
3 Tbsp flax meal mixed with 6 Tbsp water
1/2 cup dates
1/2 cup lemon juice
1 cup water
1/4 cup unsweetened coconut
1/2 cup raw, unsalted cashews
1/4 cup coconut
1/3 cup lemon juice
1/2 tsp vanilla
1/4 cup dates
1 cup water

Instructions

  1. Preheat oven to 350°
  2. Pour the almond flour, oat flour, baking soda and lemon zest into a bowl and stir
  3. Mix the dates, lemon juice, water and coconut in a blender until smooth
  4. Pour blender mixture into the dry ingredients along with the flax mixture and stir
  5. Pour into a square or round baking dish , lightly oiler or lined with parchment
  6. Bake for 45 minutes
  7. Take out of oven and let cool 
  8. Flip out of pan onto a serving dish or plate
  9. Blend the cashews, coconut, lemon juice, vanilla, dates and water in a blender until smooth
  10. Pour mixture over cake saving a bit for pouring over individual slices.

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14 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!

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Rachel March 1, 2019 - 1:27 pm

Delicious! Thank you for sharing!!

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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.

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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.

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Josette Dark January 7, 2020 - 4:04 pm

ine is in the oven now

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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 ..

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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

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