Dairy-Free Lemon Sponge Cake

Bright, zesty, and refreshingly light, this Dairy-Free Lemon Sponge Cake is a citrus lover’s dream. Made with olive oil, fresh lemon juice, and almond milk, this dairy-free delight boasts a perfectly tender crumb and a burst of lemon flavor in every bite. The secret to its irresistible aroma lies in rubbing freshly grated lemon zest into the sugar, infusing the batter with a sunny fragrance. It's quick and easy to prepare, requiring just 20 minutes of prep time before baking to golden perfection. Ideal for those with dietary restrictions, this cake is a versatile choice for any occasion—pair it with a dusting of powdered sugar, a drizzle of dairy-free glaze, or seasonal berries for an elegant, crowd-pleasing dessert. Perfect for showcasing your love for plant-based baking, it’s bound to become a go-to recipe for vibrant and wholesome indulgence.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 150 g All-purpose flour
• 1 tsp Baking powder
• 0.5 tsp Salt
• 150 g Granulated sugar
• 2 tbsp Lemon zest
• 3 Large eggs
• 80 ml Olive oil
• 60 ml Fresh lemon juice
• 1 tsp Vanilla extract
• 120 ml Unsweetened almond milk

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.

Step 2

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

Step 3

In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar using your fingers until it's well combined and fragrant.

Step 4

Add the eggs to the sugar and zest mixture. Using an electric mixer, beat the mixture on medium speed for about 3-4 minutes, or until it's pale and slightly thickened.

Step 5

Gradually add the olive oil in a steady stream while continuously beating the mixture. Then, add the lemon juice and vanilla extract, and mix until everything is well combined.

Step 6

Alternately add the flour mixture and almond milk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined, making sure not to overmix.

Step 7

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Once baked, remove from the oven and allow the cake to cool in the pan for 10 minutes.

Step 10

Carefully transfer the cake to a wire rack to cool completely before serving.

Nutrition Facts

Serving size	(733.3g)

Amount per serving	% Daily Value*
Calories	2070.7

Total Fat 93.9g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 7.5g
Cholesterol 558mg	0%
Sodium 1918.1mg	0%
Total Carbohydrate 278.9g	0%
Dietary Fiber 6.6g	0%
Total Sugars 152.6g
Protein 34.7g	0%

Vitamin D 164.6IU	0%
Calcium 353.5mg	0%
Iron 10.8mg	0%
Potassium 520.7mg	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: 40.3%

Protein: 6.6%

Carbs: 53.1%