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This vegan lemon cake is sweet, moist, and gluten free with a lemon glaze that takes two seconds to make. Perfect in time for Easter! This vegan lemon cake will be a recipe you make for years to come.
Today is a special day for me. It is my grandmother’s birthday. My grandmother passed back in 2003. Grandma Honey is what we called her because she was the sweetest woman you could ever meet. Her favorite dessert to eat especially close to Easter was lemon pound cake. So in honor of her, I created this vegan lemon pound cake to share with you.
I think grandma Honey would be proud I was able to create a vegan lemon cake with success. To make it even better this recipe I used gluten free flour. It is not necessary that you use gluten free flour that is just something I prefer in my baking (I have 3 main flours I use consistently use which are spelt flour, all purpose gluten free flour, and chickpea flour). Any type of flour will do the trick.
Vegan Curve Building Ingredients
Gluten Free Flour
As mentioned above this vegan lemon cake uses gluten free flour. I love all purpose gluten free flour because it’s so much easier to digest. (I use this brand here). Gluten free flour has about 96 grams of curvy carbohydrates per cup.
The glaze is simply powdered sugar and lemon juice mixed together. That’s it very simple. This vegan lemon pound cake is moist, sweet and tasty on it’s own. You can also use the batter to make cup cakes instead! Of course curvy vegans this is a dessert so I would NOT recommend having it all the time but this is great for special occasions especially for your Easter celebration!
DID YOU MAKE THIS RECIPE? Tell me how it turned out for you! Was it a hit or miss? What is your favorite dessert to enjoy during Easter? Do you like lemon cake? Tell me about it. Leave a comment below, rate it, and PIN IT! Also tag a photo @_VeganWithCurves and hashtag #VeganWithCurves on Instagram so I can see it!
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vegan lemon cake
"Flax Egg" Ingrediants
- 2 tablespoon ground flaxseed
- 6 tablespoons aquafaba (see recipe notes for explanation of what this is)
- 1 1/2 cup all purpose gluten free flour (see recommended brand below in recipe notes. All gluten free flours are different)
- 1/4 teaspoon salt
- 2 teaspoon lemon zest (zested from 2 Myers lemons)
- 1/2 cup organic cane sugar
- 1 1/2 teaspoon baking powder
- 1/2 cup plant based milk (any non dairy milk will do)
- 2 teaspoons apple cider vinegar
- 2-3 tablespoons squeeze lemon juice (preferably from Myers lemons)
- 1/2 cup melted vegan butter (the sticks work best for baking...1/2 would be one stick)
- 1/2 teaspoon lemon extract (optional)
- 1 cup powdered sugar
- 2 tablespoons squeeze lemon juice (preferably from Myers lemons)
- Preheat oven to 350 degrees F. Grab a loaf pan and lightly grease it with butter. This helps the cake pop out easily once done.
- In a bowl whisk together aquafaba and ground flaxseed. Set aside.
- In a large bowl add your dry ingredients; all purpose gluten free flour, salt, lemon zest, organic cane sugar, and baking powder. Whisk together well.
- In a large bowl add your wet ingredients; plant based milk, apple cider vinegar, squeeze lemon juice, melted vegan butter, flax egg, and lemon extract (optional). Whisk together well.
- Combine the wet and dry ingredients and stir until fully combined (If you are not using all purpose gluten free flour, make sure you DO NOT over stir it)
- Pour batter into greased pan and baked for 40 to 50 minutes until fully cooked through. You will know it is done when you stick a toothpick through the cake and it comes up clean.
- Remove from oven and let cool.
- To make the glaze take a medium size bowl and add lemon juice and powdered sugar. Whisked together. Spread over pound cake and allow to set for a few minutes. Serve and enjoy!
- Calories 399
- Fat 16 g
- Carbohydrates 60 g
- Fiber 1 g
- Sugar 35 g
- Protein 2 g
- Aquafaba is the liquid from cooked chickpeas. The easiest way to obtain this is through can chickpeas and simply collect the liquid. Aquafaba helps make vegan backed goods moist and fluffy (especkially in gluten free vegan baking). Do NOT skip this step. I made this without out and and though the cake was good taste wise it was extremely dense.
- If you are using non gluten free flour make sure you do not over mix to prevent a dense cake.
- Not all gluten free flours work with vegan baking. I personally recommend this brand for best results. This brand and this brand are also recommended in the vegan community as well tho I never personally used it. I believe the addition of potato starch is what makes these flours work well in vegan gluten free baking (don't quote me on that it is just a theory of mine for now)
- This could work with orange to if you are not a fan of lemon.
- Use Myers lemons if you can. Myers lemon are juicer and has a slight sweet taste to them that really brings out this cake.
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