The Big Man's World · by Arman Liew★ 5.0 (721)
Vegan Lemon Cake
NUTRITION · PER SERVING40M COOK
CAL 30%·PRO 11%
CARBS 92G62% OF CAL
3G FIBER74G SUGAR15G OTHER
FAT 25G38% OF CAL
10G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist and fluffy vegan lemon cake with bright citrus flavor, made without eggs, butter, or dairy. This easy dessert proves that plant-based baking can be just as delicious.
dessertamericanbaked good🔥 ovendairy freeveganvegetarian
View the full recipe on The Big Man's World →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 1/2 cups all purpose flour
- 1 cup sugar (* See notes)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon white vinegar
- 5 tablespoons oil (vegetable, canola, safflower etc. )
- 3/4 cup + 2 tablespoons water
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest (optional, or lemon extract)
- 8 ounces vegan cream cheese
- 1/2 cup vegan butter (softened)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 4 cups confectioners sugar
At a glance
PER SERVING · TIME 40M
CAL 30%·PRO 11%
CARBS 92G62% OF CAL
3G FIBER74G SUGAR15G OTHER
FAT 25G38% OF CAL
10G SAT15G 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
- 5m
- Cook
- 35m
- Sodium
- 562mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 80mg
- Calcium
- 17mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 562MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.