THE BEST VEGAN LEMON CAKE
In the beginning of February my mom celebrated her birthday and what better occasion to bake the best lemon cake ever!
It’s a super simple recipe, with only a few ingredients. I even added a bit of protein (surely not necessary) to have some balance in the macros. But either way, let me tell you: This really is my favorite lemon cake recipe of all time 🍋😍
[1/12: 114 Calories ~ 11C ~ 6P ~ 5F]
200g Flour (GF, spelt or all-purpose will work)
50g 🌱 Protein Powder, unflavored or vanilla (or more flour)
200ml Almond Milk (or Soy)
150g Sweetener (I used Erythritol)
1 Lemon (50ml lemon juice & 1/2 lemon zest)
55g Vegan Butter, melted
1 Pinch of Salt
1 Tsp Baking Powder
1 Tsp Baking Soda
150g Vegan Greek Yoghurt
1/2 Lemon (zest & juice to taste)
Vanilla Flavor / Extract
▶️ Pre-heat the oven to 180°C (385°F).
1️⃣ Combine milk, sweetener, lemon juice, butter and vanilla. Mix baking powder & soda into the flour/ protein and also add the pinch of salt.
2️⃣ Add dry ingredients into wet and combine everything until you have a creamy batter (don’t overdo it!). You may have to add a bit more liquid depending on your protein powder.
▶️ Now’s the time to carefully fold in the lemon zest as well as any berries or fruit you’d like to add.
3️⃣ Pour batter into a lined or greased baking pan and bake for about 40 minutes – test the cake with a wooden toothpick before taking it out.
4️⃣ Mix up the icing, but let the cake cool down before you place it on top.