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Vegan Lemon Almond Cake

These Vegan Lemon Almond cakes are moist, lemony, nutty, and light. This makes the perfect blend of sweet and citrus. Topped with a classic lemon buttercream frosting. Needless to say, it’s the perfect cake for a celebration, don’t you think? If you’re new to vegan baking – don’t fret. This cake is just like making a traditional cake and yields the same delicious results for all eaters to enjoy.

Homemade lemon raw vegan cake - healthy dessert made from coconut milk, butter, cashew, if-if. Healthy raw vegan lemon cake without sugar stock images

A few notes about the Recipe:

It’s nice to know that this recipe freezes very well! In fact, I froze half the cake and served it a few days later when we had family visiting. Keep it in the fridge and remove it 3-4 hours before serving.

Vegan-Lemon-Almond-Cake

Vegan Lemon Almond Cake

Vegan Lemon Almond Cake. It's moist, lemony nutty, and light. The perfect blend of sweet and citrus. Topped with a classic lemon buttercream frosting. Needless to say, it's the perfect cake for a celebration, don't you think?
Prep Time 25 minutes
Cook Time 45 minutes
cooling time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 15 People
Calories 428 kcal

Ingredients
  

FOR THE CAKE:

  • 1 cup coconut oil melted
  • 1 1/4 cup cane sugar
  • 2 cups almond milk
  • 2 tsp vanilla extract
  • 1/2 cup lemon juice + the zest of 4 lemons
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp sea salt finely ground
  • 2 cups almond flour ground blanched almonds
  • 1/2 cup coconut yogurt

FOR THE LEMON BUTTERCREAM FROSTING:

  • 1 cup vegan butter or margarine
  • 3 cups icing sugar
  • 2 tsp lemon juice plus more if needed
  • US CUSTOMARY
  • METRIC

Instructions
 

  • Preheat oven to 350F/176C. Wipe two round cake pans lightly with coconut oil. Dust with flour, shake out the excess and set aside.
  • Whisk together coconut oil and cane sugar with an electric mixer in a large bowl. Pour in almond milk, vanilla, lemon juice, and the zest of four lemons. Mix to combine.
  • Sift flour, baking soda, baking powder, and sea salt into the mixture. Mix gently until just combined, then fold in almond meal and coconut yogurt.
  • Divide batter evenly between your two cake tins. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before removing from cake tins or frosting.

FOR THE LEMON BUTTERCREAM FROSTING:

  • Add vegan butter to a mixing bowl. Sift icing sugar into bowl bit-by-bit while mixing together with an electric mixer.
  • Add lemon juice 1 tsp at a time until you've reached desired icing thickness.
  • When the cake has cooled. Lather each cake generously with icing sugar and stack it on top of the other for a tiered cake.

Notes

Notes:
The cake will keep in the fridge for up to one week, but best be served fresh.
This cake also freezes very well! Wrap tightly or store in an air-tight container. Let thaw fully (1-2 hours) before serving.
You can store it as a whole cake, or in individual cut slices.
Keyword almond, lemon

I do hope you’ll give this recipe a try.

If you already tried this recipe, let us know your experience.

 

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Start your Day with Lemon

Family eating a cake. Happy family eating a cake in a living room royalty free stock photography

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