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1½ cups all-purpose flour (or gluten-free flour blend)
1 cup sugar (or coconut sugar for a natural option)
1 teaspoon baking soda
½ teaspoon salt
1 cup plant-based milk (e.g., almond, soy, or oat)
¼ cup vegetable oil (or melted coconut oil)
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Lemon Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease and line an 8-inch round or square cake pan with parchment paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the plant-based milk, vegetable oil, lemon juice, lemon zest, and vanilla extract until well combined.
Step 4: Make the Batter
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be smooth.
Step 5: Bake the Cake
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Prepare the Lemon Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more powdered sugar (for a thicker glaze) or lemon juice (for a thinner glaze).
Step 7: Glaze and Serve
Once the cake is completely cool, drizzle the lemon glaze over the top.
Let the glaze set for a few minutes before slicing.
Why You’ll Love This Recipe
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