Vegan Lemon Cake
  • 2 large lemons or 3 medium-sized lemons
  • 1 cup whole wheat flour
  • ½ cup white flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 5 tbsp oil (I used Canola)
  • 1 tsp white vinegar
  • 1 tsp vanilla
  • ½ cup water
  • 1 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tbsp non-dairy milk (I used almond)
Fruit Topping (optional)
  • raspberries, blueberries, strawberries, etc.
  1. Preheat oven to 350 degrees.
  2. Put flour, sugar, and baking soda into a mixing bowl and mix well.
  3. Juice the lemons to get 8 tbsp of juice. Grate the outer layer of the lemon peel (zest) until you have 2 tbsp of zest. In a separate bowl from the flour mix, add 7 tbsp of lemon juice, (save 1 tbsp for the icing) the 2 tbsp of zest and the ½ cup water. Then add the oil, vanilla and vinegar. Mix very well.
  4. Pour the wet ingredients into the flour and mix well with a whisk. It will foam a little but keep whisking until blended.
  5. Pour into a greased cake pan or springform pan and bake at 350 degrees for about 25 minutes, or until a knife inserted into the middle comes out clean.
  6. Let the cake cool COMPLETELY and then remove it from the pan and put it on a serving plate.
  7. Mix the icing ingredients, adding more or less milk depending on the consistency you want. Spoon over the top of the cake.
  8. Top with fresh berries. (The icing glaze will eventually harden, so put the berries on while the icing is still "wet" and they will stay on top better.)
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