Easy Vegan Lemon Cake Recipe
This easy vegan lemon cake is super tender, quick to stir together, and made with pantry ingredients. It’s frosted with a simple sweet-tart lemon frosting; make it for your next celebration today!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Mandoline
- Kitchen scale
- Measuring cup
- Pot
- Stove
- Chef's knife
- Cutting board
- Citrus press
- Mixing bowl
- Slotted spoon
- Wooden spoon
- Baking sheet
- Parchment paper
- Airtight container
Ingredients
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- 1/2 teaspoon baking soda
- 3/4 cup (170g) water
- 3/4 cup (149g) granulated sugar
- 1/2 cup (99g) vegetable oil
- 1/4 cup (57g) lemon juice
- zest of 1 lemon or 1/2 teaspoon lemon emulsion
- 1/2 teaspoon King Arthur Pure Vanilla Extract
- 1/4 cup (46g) vegetable shortening or 3 tablespoons (43g) vegan butter, at room temperature
- 2 cups (227g) confectioners' sugar, sifted if lumpy
- 4 teaspoons (12g) King Arthur Lemon Juice Powder*
- 2 to 3 tablespoons (28g to 43g) water
- 1/8 teaspoon table salt
- candied lemon slices*
- berries, washed and trimmed of their leaves
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