Oh My Veggies · by Nicole★ 5.0 (3)
Vegan Lemon Cake
NUTRITION · PER SERVING49M COOK
CAL 8%·PRO 4%
CARBS 29G68% OF CAL
1G FIBER13G OTHER14G TOTAL SUGAR
FAT 5G28% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fluffy, moist lemon cake with poppy seeds made with gluten-free flour. It has bright citrus flavor and a tender crumb, perfect for a special occasion or weekend breakfast.
dessertamericanbaked good🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1.5 cups gluten-free flour
- 3 tbsp poppy seeds
- 3/4 tsp baking powder
- 1/4 cup vegan cream cheese, storebought or homemade
- 1/4 cup lemon zest
- 1/3 cup plant based milk
- 3 tsp lemon juice
- 2 tbsp coconut oil
- 1/2 cup maple syrup (+ additional 1/3 cup )
- 1 tsp vanilla extract
- 1 flax egg ((1 tbsp ground flaxseed + 2 tbsp water, stirred together and set aside for 10 minutes))
At a glance
PER SERVING · TIME 49M
CAL 8%·PRO 4%
CARBS 29G68% OF CAL
1G FIBER13G OTHER14G TOTAL SUGAR
FAT 5G28% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 29m
- Sodium
- 27mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 124mg
- Calcium
- 74mg
- Iron
- 0.50mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 27MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.