Nora Cooks · by Nora★ 4.9 (160)
Vegan Lemon Cake
NUTRITION · PER SERVING50M COOK
CAL 33%·PRO 9%
CARBS 92G56% OF CAL
1G FIBER63G SUGAR28G OTHER
FAT 32G45% OF CAL
17G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, zesty lemon cake made vegan with soy milk and aquafaba, decorated with lemon buttercream. A springtime dessert with bright citrus flavor.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Nora Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/4 cups unsweetened soy milk (or almond milk)
- 2 teaspoons apple cider vinegar
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 8 tablespoons (1/2 cup) vegan butter, softened to room temperature
- 1/2 cup neutral flavored oil, such as vegetable or grapeseed
- 1 1/2 cups granulated sugar
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon pure lemon extract
- 2 teaspoons pure vanilla extract
- 3 cups cake flour*
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2-1 teaspoon yellow food coloring, optional
- 1 cup vegan butter, softened to room temperature
- 4 cups powdered sugar
- 2 tablespoons fresh squeezed lemon juice
- 1-2 tablespoons non-dairy milk
- 1 teaspoon pure vanilla extract
At a glance
PER SERVING · TIME 50M
CAL 33%·PRO 9%
CARBS 92G56% OF CAL
1G FIBER63G SUGAR28G OTHER
FAT 32G45% OF CAL
17G SAT16G 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
- 20m
- Cook
- 30m
- Sodium
- 266mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 100mg
- Calcium
- 41mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 266MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.