This vegan lemon cake is super moist, sweet and zesty, and a perfect dessert to serve any time of the year, but especially during Easter considering its lovely yellow colour!
The cake is a veganized version of a traditional Italian lemon cake, using olive oil as one of the secret ingredients. Olive oil mght sound like a strange ingredient to use in a cake, but in this one it’s absolutely necessary to get that lovely flavour and texture.
Vegan Lemon Cake
2 cups of flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup sugar
zest of a lemon
½ cup olive oil
1 ½ tbsp water
1 cup soy yoghurt
1 tsp vanilla powder (optional, can be substituted with vanilla essence)
¼ cup lemon juice
50 g (1.76 oz) vegan butter, melted
1 cup icing sugar
1 ½ tbsp lemon juice
1 tbsp water
- Preheat the oven at 160°C/320F. Grease a bread form and line the inside with a baking sheet or breadcrumbs.
- Sift the flour in a bowl and combine with baking powder, baking soda, vanilla powder, salt, lemon zest and sugar. Add water, olive oil, vegan yoghurt, lemon juice and melted vegan butter and quickly combine all the ingredients to a smooth batter (be careful not to overmix).
- Pour the batter in the bread form and bake in the oven for 40-45 min or until a skewer comes out clean (note in the comments that some covered the cake with foil and let it bake for longer). Carefully remove the cake from the form and let cool completely.
- Mix icing sugar and lemon juice to a creamy consistency, spread over the cake and let it firm before slicing the cake.