AuthorJillian
DifficultyBeginner

Here is a low calorie version of my famous Super Moist Vegan Lemon Loaf. It’s lightly lemony, and melt-in-your-mouth good. Sweetened with stevia (optional) and a bit of sugar which cuts back on the calories but not the flavor! This recipe is as easy as it is delicious. The super moist lemon loaf is vegan and can be made gluten-free. This is a crazy delicious treat that your friends and family will love. I've included 3 vegan icing options for you to choose from. The first is my famous Vegan Cream Cheese Icing, the second is my Vegan Vanilla Frosting, and the third is my Vegan Lemon Buttercream. No matter which frosting you choose, you will love this delicious and light Vegan Lemon Cake!

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Yields12 Servings
Prep Time5 minsCook Time40 minsTotal Time45 mins
Vegan Lemon Cake
Vegan Cream Cheese Icing
Vegan Vanilla Frosting
Vegan Lemon Buttercream Frosting
1

Preheat oven to 375

2

Hand mix melted vegan butter, almond milk, lemon juice, sugar, stevia (if using), and vanilla. Add the lemon extract for a bolder lemon flavor or leave it out for a light lemon taste. Then, add baking soda and baking powder and mix. The mixture will begin to bubble, this is ok. Quickly mix in the flour until the batter is smooth.

3

Pour the cake batter into a greased loaf pan and bake for about 35-40 minutes. If using a round cake pan, bake for about 25-30 minutes. The vegan lemon cake should be golden around the edges. Test the center for doneness by using a toothpick.

4

While the loaf is baking, decide between my 3 icing options: my famous Vegan Cream Cheese Frosting (my favorite), creamy Vegan Vanilla Frosting, or Vegan Lemon Buttercream. Use an electric mixer to mix the frosting ingredients of your choice.

5

Allow the cake to cool before frosting and enjoy warm or cooled. You will likely only use half of the frosting so feel free to save the rest for later in the fridge (5 days) or freezer (30 days).

Ingredients

Vegan Lemon Cake
Vegan Cream Cheese Icing
Vegan Vanilla Frosting
Vegan Lemon Buttercream Frosting

Directions

1

Preheat oven to 375

2

Hand mix melted vegan butter, almond milk, lemon juice, sugar, stevia (if using), and vanilla. Add the lemon extract for a bolder lemon flavor or leave it out for a light lemon taste. Then, add baking soda and baking powder and mix. The mixture will begin to bubble, this is ok. Quickly mix in the flour until the batter is smooth.

3

Pour the cake batter into a greased loaf pan and bake for about 35-40 minutes. If using a round cake pan, bake for about 25-30 minutes. The vegan lemon cake should be golden around the edges. Test the center for doneness by using a toothpick.

4

While the loaf is baking, decide between my 3 icing options: my famous Vegan Cream Cheese Frosting (my favorite), creamy Vegan Vanilla Frosting, or Vegan Lemon Buttercream. Use an electric mixer to mix the frosting ingredients of your choice.

5

Allow the cake to cool before frosting and enjoy warm or cooled. You will likely only use half of the frosting so feel free to save the rest for later in the fridge (5 days) or freezer (30 days).

Low-Calorie Frosted Vegan Lemon Cake