- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
In a separate bowl, combine the almond milk, lemon juice, lemon zest, vegetable oil, and vanilla extract. Whisk until well mixed.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay..
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
Once the cake has cooled, drizzle the lemon glaze over the top. You can also garnish with additional lemon zest if desired.
Slice and serve the vegan lemon cake. Enjoy!
If you prefer a stronger lemon flavor, you can add a little extra lemon juice or zest to the batter. Also, feel free to adjust the sweetness of the glaze according to your taste by adding more or less powdered sugar or lemon juice.