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Low-Calorie Frosted Vegan Lemon Cake

Low-Calorie Frosted Vegan Lemon Cake

Jillian Glenn
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!
5 from 1 vote
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12
Calories 135 kcal

Ingredients
  

Vegan Lemon Cake

  • 1 cup unsweetened oat or almond milk
  • ¼ cup melted vegan butter
  • ½ cup lemon juice
  • ¼ cup cane sugar
  • 4 teaspoon stevia
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract (optional)
  • 1 teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 2 ¼ cup regular or gluten free all purpose flour If 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

  • 4 oz vegan cream cheese
  • 4 tablespoon softened vegan butter
  • 1 ½ cup powdered sugar

Vegan Vanilla Frosting

  • 1 ½ cup powdered sugar
  • 2 tablespoon almond milk
  • 1 tablespoon melted vegan butter
  • 1 teaspoon vanilla

Vegan Lemon Buttercream Frosting

  • 1 ½ cup powdered sugar
  • 2 tablespoon softened vegan butter
  • 2 tablespoon lemon juice
  • 1 teaspoon vanilla

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).

Nutrition

Serving: 1Calories: 135kcalCarbohydrates: 22gProtein: 2gFat: 4g
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