Vegan Lemon Cake with Cream Cheese Frosting
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Vegan Richa · by Vegan Richa★ 4.9 (28)

Vegan Lemon Cake with Cream Cheese Frosting

NUTRITION · PER SERVING45M COOK
CAL 14%·PRO 9%
CARBS 39G56% OF CAL
1G FIBER19G OTHER19G TOTAL SUGAR
FAT 13G41% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan lemon cake sweetened with maple syrup and topped with dairy-free cream cheese frosting. Light, tangy, and naturally sweetened with spring lemon brightness.

dessertamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 9
  • 1/2 cup maple syrup ((add 1 tbsp sugar for sweeter))
  • 1/3 cup lemon juice (( 1 tbsp more if using whole grain flours))
  • 1/4 cup oil
  • 1/4 cup water ( or non dairy milk)
  • 1/4 tsp vanilla extract (optional)
  • 1 1/2 cup flour
  • 2 tbsp almond flour or meal (, or use more flour to make it nutfree)
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 tsp salt
  • 1/8 tsp turmeric (for color, optional)
  • zest of 1/2 to 1 lemon depending on the size of the lemon and your preference of lemonyness
  • 6 oz vegan cream cheese ((I use kite hill plain almond cream cheese, see notes to make your own cashew cream cheese))
  • 1/4 cup maple syrup
  • 1 tbsp lemon juice
  • a pinch of salt
  • 1 - 2 tbsp powdered sugar and 2 drops of vanilla if needed
PREP
10M
SODIUM
246MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.