Easy vegan lemon cake
Spongy and easy to make vegan lemon cake that takes almost no time to prepare. Perfect for when you have some leftover lemons to use up.
- 2 ¾ cups flour
- 0.4 cup olive oil 100 ml
- 3 tsp baking powder
- ¾ cup golden caster sugar can be replaced with regular caster sugar
- 1 lemon
For the frosting
- 1 ½ cup icing sugar
- ½ lemon
Before you start
Mix your flour with 2 tsp of the baking powder to create self-raising flour.
Juice your lemon and zest it
You can choose many different kinds of tins to do this in. I did it in a regular loaf thin, same one I would use for vegan meatloaf.
How to make the vegan lemon cake
Start by heating up your oven to 200°C (392 °F). The cake is quite quick to make.
Line whatever tin you have chosen to use with baking paper.
Mix your flour (which you beforehand mixed with 2 tsp of baking powder), sugar, the rest of the baking powder (1 tsp) and the lemon zest in a bowl.
Add the lemon juice, water, oil and mix.
Pour the well-mixed cake into the tin and bake for around 30 minutes. You can check with toothpick eventually if you are not sure if it is ready.
Take out and wait for the cake to cool off before eating.
- Too much lemon juice and too little sugar will make it too runny to hold.
- If you want to make 2 layers, you can double the ingredients for the icing.