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!
2 ¼cupregular or gluten free all purpose flourIf gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Vegan Cream Cheese Icing
4ozvegan cream cheese
4tablespoonsoftened vegan butter
1 ½cuppowdered sugar
Vegan Vanilla Frosting
1 ½cuppowdered sugar
2tablespoonalmond milk
1tablespoonmelted vegan butter
1teaspoonvanilla
Vegan Lemon Buttercream Frosting
1 ½cuppowdered sugar
2tablespoonsoftened vegan butter
2tablespoonlemon juice
1teaspoonvanilla
Instructions
Preheat oven to 375
Hand mix melted vegan butter, oat or 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.
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.
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.
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).