Description
A moist and tangy lemon cake made without eggs, perfect for those with egg allergies or vegan preferences. This cake is light, fluffy, and bursting with fresh lemon flavor.
Ingredients
1 1/2 cups (190 grams) all-purpose flour
1 cup (200 grams) granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (240 ml) unsweetened almond milk
1/3 cup (80 ml) vegetable oil
1 tablespoon white vinegar
2 teaspoons lemon zest (from about 2 lemons)
1/4 cup (60 ml) fresh lemon juice
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until well combined.
In a separate bowl, mix the almond milk, vegetable oil, white vinegar, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix to keep the cake light and fluffy.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes