Vegan Lemon Genoise Cake
Bright, zesty, and irresistibly fluffy, this Vegan Lemon Genoise Cake is a plant-based twist on the classic sponge cake that’s perfect for any occasion. Made with freshly squeezed lemon juice, fragrant lemon zest, and a touch of vanilla, this egg-free and dairy-free dessert delivers a delightful citrusy burst in every bite. The combination of cornstarch and baking powder ensures a light, airy texture, while neutral vegetable oil keeps the cake moist and tender. Ready in under an hour, this easy-to-make cake is a showstopper whether dusted with powdered sugar or slathered in vegan lemon frosting. Ideal for birthdays, brunches, or teatime, this vegan lemon cake is as versatile as it is delicious.
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Ingredients
- 240 grams All-purpose flour
- 20 grams Cornstarch
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 200 grams Granulated sugar
- 240 milliliters Plant-based milk (unsweetened and unflavored)
- 60 milliliters Freshly squeezed lemon juice
- 2 tablespoons Lemon zest
- 80 milliliters Neutral vegetable oil (e.g., sunflower or canola)
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and line the bottom of a 9-inch (23 cm) round cake pan with parchment paper.
Step 2
In a large mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk to combine and set aside.
Step 3
In a separate bowl, whisk together the granulated sugar, plant-based milk, freshly squeezed lemon juice, lemon zest, vegetable oil, and vanilla extract until the sugar is mostly dissolved and the mixture is smooth.
Step 4
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix the batter to maintain its light texture.
Step 5
Pour the batter into the prepared cake pan, spreading it evenly. Tap the pan gently on the countertop to remove any air bubbles.
Step 6
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 7
Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Step 8
Once cooled, dust the top with powdered sugar or frost with your favorite vegan lemon frosting if desired. Slice and serve!
Nutrition Facts
| Serving size | (868.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2484.1 |
| Total Fat 85.1g | 0% |
| Saturated Fat 6.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2275.8mg | 0% |
| Total Carbohydrate 414.8g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 202.2g | |
| Protein 26.3g | 0% |
| Vitamin D 101.4IU | 0% |
| Calcium 371.0mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 408.4mg | 0% |
Source of Calories