Dairy-Free Lemon Cake Slice

Bright, zesty, and irresistibly moist, this Dairy-Free Lemon Cake Slice is the perfect treat for citrus lovers seeking a plant-based dessert. Bursting with the fresh flavors of lemon juice and zest, this recipe pairs a lightly spongy, golden cake with a velvety lemon glaze that adds a touch of sweetness and tang. Made with simple pantry staples like almond milk and sunflower oil, this dairy-free dessert is ideal for those with dietary restrictions without compromising on flavor or texture. Ready in just 45 minutes, it’s a quick and easy recipe perfect for teatime gatherings, sweet snacks, or a refreshing summer dessert. With its simple preparation and zingy finish, this lemon cake slice will quickly become a household favorite! Keywords: dairy-free lemon cake, plant-based lemon dessert, vegan lemon cake recipe, easy lemon cake slices.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 12

Ingredients

• 200 grams All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 150 grams Cane sugar
• 250 milliliters Unsweetened almond milk
• 80 milliliters Sunflower oil
• 60 milliliters Fresh lemon juice
• 1 tablespoon Lemon zest
• 1 teaspoon Vanilla extract
• 100 grams Powdered sugar
• 2 tablespoons Fresh lemon juice (for glaze)

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease and line a 9x9 inch (23x23 cm) baking pan with parchment paper.

Step 2

In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, whisk together the cane sugar, almond milk, sunflower oil, fresh lemon juice, lemon zest, and vanilla extract until well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

Step 5

Pour the batter into the prepared baking pan and spread it evenly with a spatula.

Step 6

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

While the cake is baking, prepare the lemon glaze by mixing the powdered sugar with 2 tablespoons of lemon juice. Whisk until smooth and set aside.

Step 8

Once the cake is done, allow it to cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely.

Step 9

Once cooled, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set before slicing.

Step 10

Cut the lemon cake into 12 even slices and serve. Enjoy your dairy-free treat!

Nutrition Facts

Serving size	(896.0g)

Amount per serving	% Daily Value*
Calories	2456.7

Total Fat 81.1g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 50.5g
Cholesterol 0mg	0%
Sodium 2240.7mg	0%
Total Carbohydrate 417.2g	0%
Dietary Fiber 7.2g	0%
Total Sugars 251.2g
Protein 22.7g	0%

Vitamin D 92.8IU	0%
Calcium 497.9mg	0%
Iron 10.4mg	0%
Potassium 429.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.3%

Protein: 3.6%

Carbs: 67.0%