If you like lemon cakes like we do, this recipe is a must try! Thanks to the large amount of fresh lemon juice and enthusiasm, it is fluffy, very sweet, and has a lot of sourness!
Ever since I ate a slice of lemon cake on my birthday many years ago, I have always wanted to share a lemon cake recipe. The pillow-like lemon cake layered with creamy citrus frosting never left my mind. I want to create a healthier alternative to enjoy at home.
Although this cake is vegetarian and gluten-free, you can't tell the difference!
It is very moist and soft, with fine crumbs, very sweet and sour. In addition, it only comes in 1 bowl, which contains simple ingredients that you may have on hand. Let us show you how it is done!
Gluten-Free Vegan Lemon Cake
It all starts with mixing the wet ingredients-lemon zest and juice, applesauce, avocado oil, maple syrup and vanilla extract. A lot of lemon makes this cake full of spring, while applesauce and avocado oil add moisture, maple syrup adds sweetness, and vanilla gives it something extra.
Next, we add our favorite new flour combination for making moist and fluffy gluten-free cakes: almond flour, potato starch and corn starch. This is really amazing. If you like it (trust us, you will like it), you will also like our 1 bowl of vegan coffee cake (GF, oil-free) and simple vegan vanilla cupcakes (gluten-free)!
Finally, we add baking powder to help it ferment, and add sea salt to enhance all flavors.
When baking the cake, we mix lemon zest, lemon juice, vanilla extract and powdered sugar to make the perfect sweet and sour lemon glaze.
After cooling, it's time to drizzle the glaze on the cake and get ready to hear everyone get a slice of marvel and deliciousness!
We hope you LOVE this lemon loaf cake! It’s: