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Vegan Lemon Cake

We’ve tried veganism in the past (it is hard! so props to those that can sustain it!) While we still eat (reduced) meat and eggs we wanted to share some of our eggless and dairy free recipes. This lemon cake is moist, tangy and sweet! (this recipe makes one loaf, for the image I made two so double everything!)

[ingredients title=”Ingredients”]

  • 1/2 cup margarine, softened (not warm or melted!!)
  • 1/2 cup + 2 TB granulated sugar
  • 3/4 cup almond milk
  • 1/4 cup lemon juice
  • zest of two lemons
  • 1 1/2 cups all purpose flour
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1 cup almond meal
  • 1/2 cup margarine
  •  1 cup confectioners sugar
  • vanilla extract


[directions title=”Directions”]

  1. Preheat oven to 350F, beat margarine and sugar until fluffy and light
  2. Gently beat in half the milk, lemon juice and zest
  3. Add sifted flour, Baking soda and powder and beat until incorporated
  4. Add the remaining liquid and beat
  5. Gently fold in almond meal
  6. Pour mixture in to prepared baking tin and bake for about 45 minutes (or until golden brown and toothpick comes out clean)
  7. To make frosting – Beat margarine, vanilla and confectioners sugar (to taste)


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