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Vegan Lemon Cake (Gluten Free).- This vegan gluten-free lemon cake is low in fat, oil and yeast free and is made with unrefined ingredients. It's so healthy and delicious.

Vegan Lemon Cake (Gluten Free)

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 30 mins
  • Total: 40 mins
  • 8 1x
  • Breakfast, Dessert
  • Vegan

Servings 8 1x

Scale Tap or hover over number to scale servings

This vegan gluten-free lemon cake is low in fat, oil and yeast free and is made with unrefined ingredients. It’s so healthy and delicious.

Ingredients

  • 1 cup brown rice flour (140 g)
  • 1 1/4 cup oat flour* (140 g)
  • 1/2 cup cane sugar (100 g)
  • 2 tsp baking soda
  • 3 flax eggs
  • 1 cup coconut milk (250 ml)
  • 1/2 cup lemon juice (125 ml)
  • 1 tbsp lemon zest
  • Vegan cashew frosting to taste (optional)
  • We added some almonds, blueberries and more lemon zest on top (optional)

Instructions

  1. Preheat the oven to 400ºF or 200ºC.
  2. Mix the dry ingredients in a large mixing bowl (the brown rice flour, oat flour, sugar and baking soda).
  3. Make the flax eggs.
  4. Add the flax eggs, coconut milk, lemon juice and lemon zest to the bowl and mix until well combined.
  5. Grease the cake pan with some oil (coconut oil is my favorite one). If you use a non-stick pan, you can omit this step. We usually place a sheet of parchment paper on the bottom of the cake pan to avoid using oil. We used a 8 2/3 ” or 22 cm pan in diameter.
  6. Pour the batter into the pan.
  7. Bake for about 30 minutes or until it’s fully cooked.
  8. Remove the cake from the oven and let it cool down completely.
  9. We added some vegan cashew frosting, almonds, blueberries and lemon zest on top.

Notes

* We usually blend rolled or instant oats in a blender.

Nutrition

  • Serving Size: 1/8 of the recipe with no toppings
  • Calories: 266
  • Sugar: 13.2 g
  • Sodium: 101.3 mg
  • Fat: 9.7 g
  • Saturated Fat: 5.9 g
  • Carbohydrates: 41.6 g
  • Fiber: 3.1 g
  • Protein: 5.2 g