Vegan Lemon Loafbreadcake Recipes

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VEGAN LEMON CAKE



Vegan Lemon Cake image

This vegan lemon cake with velvety lemon buttercream frosting is moist and fluffy and will make all your lemon cake dreams come true!

Provided by Alison Andrews

Categories     Cakes     Dessert

Time 50m

Number Of Ingredients 15

2 2/3 cups All Purpose Flour ((330g))
1 1/2 cups White Granulated Sugar ((300g))
1 1/2 tsp Baking Soda
3/4 tsp Salt
1 1/2 cups Soy Milk ((360ml) or other non-dairy milk)
1/2 cup Canola Oil ((120ml) or Vegetable Oil)
1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)
1 tsp Vanilla Extract
3 tsp Lemon Extract
2 Tbsp Lemon Zest
4 1/2 cups Powdered Sugar ((540g))
1/2 cup Vegan Butter ((112g))
2 tsp Lemon Extract
3 1/2 Tbsp Lemon Juice
Lemon Zest

Steps:

  • Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.
  • Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don't overmix, tiny lumps are okay.
  • Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  • Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.
  • Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.
  • Frost the cooled cakes and decorate with lemon zest.

Nutrition Facts : ServingSize 1 Slice, Calories 512 kcal, Sugar 69.5 g, Sodium 400 mg, Fat 14.2 g, SaturatedFat 2.2 g, Carbohydrate 92.8 g, Fiber 0.8 g, Protein 3.8 g

VEGAN LEMON BREAD



Vegan Lemon Bread image

Light, soft, and irresistibly moist, this easy vegan lemon bread is sure to be a hit with family and friends!

Provided by Chocolate Covered Katie

Categories     Breakfast     Dessert     Snack

Time 50m

Number Of Ingredients 11

2 cups flour ((For flourless, make this Keto Lemon Bread))
1 1/2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1 cup sugar, (or xylitol for sugar free)
3/4 cup milk of choice
1/2 cup plain yogurt, (such as almondmilk yogurt)
1/4 cup oil, (or sub applesauce for fat free)
1/4 cup lemon juice
zest of 1 large or 2 small lemons ((1 tbsp total - don't omit))
1 tsp pure vanilla extract

Steps:

  • The recipe works with spelt, white, or oat flour. It technically works with almond flour (and tastes delicious) but won't rise or look pretty. Gluten free all purpose flour can work but will be much denser. I prefer the oil version's flavor and texture, but if you're used to the texture of oil free baked goods it's fine to sub applesauce.Preheat oven to 350 F. Grease a 9x5 loaf pan. In a large bowl, combine all dry ingredients. Whisk liquid ingredients in a separate bowl, combine wet and dry, then stir until just evenly mixed. Spread into the pan. Bake 50-55 minutes, or until loaf has risen and a toothpick inserted into the center comes out clean. If desired, frost with either melted Coconut Butter or 1/2 cup powdered sugar combined with 1 tbsp milk of choice.View Nutrition Facts

Nutrition Facts : Calories 150 kcal, ServingSize 1 serving

VEGAN LEMON LOAF/BREAD/CAKE



Vegan Lemon Loaf/Bread/Cake image

I'd really say this is a lemon loaf, but it is more cakey, than it is bread-y--that's for sure! The brown sugar in this recipe gives it a richer, more buttery taste and all of my non-vegan friends were shocked that this didn't have a drop of dairy in it. This is an adapted and doubled recipe from a Moosewood recipe and although it's not amazingly healthy, it is so yummy that it's silly...!

Provided by MellyLou

Categories     Quick Breads

Time 1h15m

Yield 8-10 slices, 8-10 serving(s)

Number Of Ingredients 8

1 cup canola oil
1 1/2 cups brown sugar
4 ener-g eggs
2 tablespoons lemon zest
1/2 teaspoon salt
2 teaspoons baking powder
3 cups unbleached all-purpose flour
1 cup unsweetened soymilk

Steps:

  • Preheat oven to 335 degrees.
  • In a large bowl combine oil, sugar, lemon zest and the pre-mixed Ener-G Eggs. Combine these ingredients until oil is thoroughly incorporated with sugar and "eggs"--basically, "cream" the ingredients (you remember that old baking term, don't cha?).
  • Add the flour, baking soda, salt and milk to the "creamed" sugar/oil mix and mix until the lumps are gone and everything is nice and smooth.
  • Pour batter into a greased and floured loaf pan and bake until the top has peaked, cracked and/or is a nice deep golden brown. Usually this is over an hours time, but check periodically. It's important not to cook this on a higher temperature than 335, as otherwise it will not cook thoroughly!
  • Optional Lemon Glaze: 1/2 Cup Sugar & 1/4 Cup Lemon Juice.
  • In a small sauce pan heat lemon juice and sugar just until the sugar has incorporated, but not carmalized. You can also microwave this too! Then, drizzle over de-panned loaf. Yum.

Nutrition Facts : Calories 621, Fat 30.8, SaturatedFat 2.9, Cholesterol 105.8, Sodium 305.1, Carbohydrate 78.1, Fiber 1.8, Sugar 40.2, Protein 9.4

VEGAN LEMON CAKE



Vegan lemon cake image

Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives

Provided by Katie Siddons

Categories     Afternoon tea, Dessert, Treat

Time 45m

Number Of Ingredients 7

100ml vegetable oil, plus extra for the tin
275g self-raising flour
200g golden caster sugar
1 tsp baking powder
1 lemon, zested, 1/2 juiced
150g icing sugar
½ lemon, juiced

Steps:

  • Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
  • Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
  • For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

Nutrition Facts : Calories 276 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

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