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This Healthy Vegan Lemon Cake with a gluten-free option is made with healthy wholesome ingredients. This cake is so fresh and lemony and a wonderful texture. It is fluffy, low-fat and made with only 8 ingredients! It is also oil-free!



HEALTHY VEGAN LEMON CAKE

Nothing says Spring more than lemon cake, am I right? I originally had a savory recipe planned for this week but then it hit me that Easter is this Sunday, so I knew I needed to get this Vegan Lemon Cake posted just in time for Easter!

This cake was a reader request from 2 different readers. When a reader requests cake, you don’t need to tell me twice. Thank you both for your patience, I know it’s been awhile.

OIL-FREE LEMON CAKE

Unlike traditional lemon cakes that are filled with butter and white flour, this one is made with whole wheat pastry flour (my favorite flour ever) and brown rice flour for a healthier whole grain cake. I used a natural sweetener like maple syrup (except the glaze) and applesauce and fresh lemon juice instead of oil. Don’t worry though, it is still every bit as delicious.

Another bonus? This cake is not only incredibly delicious, bright and lemony, it is also low-fat! Whatttt. Yup, just like my Gingerbread Cake. That one has so many 5 star reviews and has become my most popular cake on the blog and it’s low-fat guys. Not even 1 gram of fat per slice, the hefty slices too, based on 9 slices. Not those miniature 16 slices. Well, here is another one for you. I’m telling you, fat is not always needed for incredible dessert and these cakes prove it. My focus is not to make them low-fat, it is just what it is.

HOW TO MAKE VEGAN LEMON CAKE

First, you will need to gather these 8 ingredients, including the glaze (+salt):

whole wheat pastry flour

brown rice flour

cornstarch

baking soda

pure maple syrup

unsweetened applesauce

fresh lemon juice

powdered sugar (glaze)

Preheat an oven to 350°F (177°C) and spray an 8×8 square baking dish with nonstick spray and place a square piece of parchment paper on the bottom. Tip: Have your pan ready BEFORE you make the batter because you will want to put it in the oven right away because it is a bubbly batter and the baking soda starts working immediately once the liquids hit the dry.

To a large bowl, add the pastry flour, brown rice flour, cornstarch, baking soda and salt and whisk very well.

To a medium bowl, combine the maple syrup, lemon juice and zest and applesauce and stir until mixed.

Make a well at the bottom of the dry ingredients and pour the liquids into the large bowl. Be gentle and mix just until it is mixed and smooth. Do not over-mix. You will notice how light and fizzy the batter gets from the baking soda and lemon juice working. This is what yields a fluffy cake. If you over-mix it, it can make the cake more tough/chewy and the middle sink, especially since it is a low-fat cake.

Pour the batter gently into the dish and lightly spread out the top. Bake for 22-25 minutes until a toothpick is clean from the center.

This cake is fluffy, soft, springy, spongy and perfectly moist. The glaze on top soaks into part of the cake and just makes it magically moist and a perfect slice of lemon heaven. Oh boy, my mouth is watering thinking of another piece.

MORE VEGAN CAKE RECIPES TO TRY

*This post contains affiliate links, see my disclosure policy here.

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!