Oh My Veggies · by Nicole★ 5.0 (104)
Vegan Lemon Cake
NUTRITION · PER SERVING75M COOK
CAL 15%·PRO 6%
CARBS 41G56% OF CAL
1G FIBER22G SUGAR18G OTHER
FAT 14G42% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, zesty lemon cake topped with light lemon frosting and fresh fruit, this vegan dessert is perfect for summer celebrations. The cake is moist and tender without any eggs or dairy.
dessertamericanbaked good🔥 ovendairy 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- 2 1/3 cups self raising flour
- 1 cup brown sugar
- 1 tsp baking powder
- 1 lemon (zested)
- Juice of half a lemon
- 3/4 cup coconut milk (or other plant based milk)
- 1/3 cup + 2 tbsp sunflower oil (or other neutral oil)
- 1 cup icing sugar
- 1 tbsp vegan butter (softened)
- 1/2 tsp vanilla extract
- 1 tbsp coconut milk (or other plant based milk)
- 1 tbsp lemon juice
At a glance
PER SERVING · TIME 75M
CAL 15%·PRO 6%
CARBS 41G56% OF CAL
1G FIBER22G SUGAR18G OTHER
FAT 14G42% OF CAL
5G SAT8G 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
- 15m
- Cook
- 1h
- Sodium
- 302mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 96mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 302MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.