Best Easy Gluten Free Vegan Lemon Cake Recipe Guide

Looking for a delightful dessert that’s both gluten free and vegan, yet bursting with bright, zesty lemon flavor? You’ve come to the right place!

This best easy gluten free vegan lemon cake recipe is perfect for anyone wanting a fresh, light, and moist cake without compromising on dietary needs or taste. Whether you’re new to gluten free and vegan baking or a seasoned pro, this recipe strikes the perfect balance between simplicity and deliciousness.

It uses wholesome ingredients that you can find in most kitchens or local stores, and it comes together quickly with minimal fuss.

Imagine a soft, fluffy cake with a tangy lemon punch in every bite, topped with a luscious glaze that’s both sweet and tart. This cake is ideal for celebrations, afternoon tea, or simply satisfying a citrus craving.

Plus, it’s allergy-friendly and sure to impress guests, whether or not they follow a gluten free or vegan lifestyle. Ready to bake your new favorite lemon cake?

Let’s dive in!

Why You’ll Love This Recipe

This recipe is a winner for many reasons. First, it’s super easy to follow, even if you’re not an expert baker.

The ingredients are straightforward and pantry-friendly, with no complicated specialty items.

Second, it’s incredibly moist and tender, a common challenge in gluten free and vegan baking, thanks to the clever use of flaxseed and plant-based yogurt.

Third, the lively lemon flavor shines through without being overpowering, making it refreshing and versatile for any occasion.

Finally, it’s allergy-conscious, free of eggs, dairy, gluten, and refined sugar, so it works well for a wide range of dietary needs.

Ingredients

• 1 ½ cups gluten free all-purpose flour (make sure it contains xanthan gum)
• 1 cup organic cane sugar or coconut sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• ½ cup unsweetened plant-based yogurt (such as coconut or almond)
• ½ cup unsweetened almond milk (or any plant milk)
• ⅓ cup neutral oil (like sunflower or canola)
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest (from about 1 large lemon)
• 1 tsp pure vanilla extract

Equipment

• 9-inch round cake pan or an 8×8 square pan
• Mixing bowls (medium and large)
• Whisk or electric mixer
• Measuring cups and spoons
• Grater or zester (for lemon zest)
• Rubber spatula
• Cooling rack
• Small bowl for flax egg preparation

Instructions

1. Prepare the flax egg: In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for 5-10 minutes until it thickens to a gel-like consistency.
2. Preheat your oven to 350°F (175°C). Grease your cake pan lightly with oil or line it with parchment paper for easy removal.
3. Mix dry ingredients: In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt until evenly combined.
4. Combine wet ingredients: In a separate medium bowl, mix the flax egg, plant-based yogurt, almond milk, oil, lemon juice, lemon zest, and vanilla extract until smooth.
5. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Using a rubber spatula or whisk, gently fold together just until the batter is smooth and uniform. Be careful not to overmix.
6. Pour the batter into the prepared pan, smoothing the top with your spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. While the cake cools, you can prepare the optional lemon glaze (see Tips & Variations).
10. Once fully cooled, drizzle the glaze over the cake or dust with powdered sugar before serving.

Tips & Variations

“For a brighter lemon experience, use freshly squeezed juice and zest your lemons just before baking.”

• Lemon Glaze: Mix 1 cup powdered sugar with 2-3 tbsp fresh lemon juice until smooth. Adjust thickness by adding more sugar or juice. Drizzle over cooled cake for extra tang.
• Berry Variation: Fold ½ cup fresh blueberries or raspberries into the batter for a fruity twist.
• Coconut Twist: Substitute ½ cup of the gluten free flour with finely shredded unsweetened coconut for texture and flavor.
• Make it mini: Bake in muffin tins for portable lemon cupcakes—bake for 18-20 minutes.
• Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week. Freeze individual slices wrapped tightly for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegan lemon cake pairs beautifully with a cup of hot tea or coffee for a light afternoon treat. For a more decadent dessert, serve with fresh berries and a dollop of coconut whipped cream.

You can also add a scoop of vegan vanilla ice cream for a delightful contrast of warm and cold.

For gatherings, slice the cake thinly and arrange on a platter with some mint leaves and lemon slices for an elegant presentation. Its bright flavor also complements fruit salads and light, fresh salads like the Kosher Sushi Salad Recipe.

Conclusion

This easy gluten free vegan lemon cake is a testament to how allergy-friendly baking can be both simple and sensational. With its moist texture, fresh citrus notes, and accessible ingredients, you’ll find yourself reaching for this recipe time and time again.

It’s a versatile dessert that fits effortlessly into any occasion, from casual family dinners to special celebrations. Whether you’re baking for yourself, loved ones, or guests with dietary restrictions, this cake delivers on flavor and satisfaction.

Don’t hesitate to experiment with the variations to make it your own, and if you loved this recipe, be sure to check out other baking delights like the Magic Dough Recipe or the sweet and festive Manny Randazzo King Cake Recipe.

Happy baking and enjoy every zesty bite!

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