Candida Diet Friendly Vegan Lemon Cake

Total time1 hr 10 min

Prep time15 min

Cook time35 min

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Ingredients

9 servings

For the cake

1 cup plant-based milk
So Delicious Dairy Free Organic Unsweetened Coconut Milk Malk Unsweetened Organic Almond Milk - 28 fl oz Better Than Milk Almond Milk Unswt Org - 33.8 Fl. Oz.Pacific Foods Organic Unsweetened Soy Milk, 32 oz MALK Organics Original Oat Milk
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1 tbsp apple cider vinegar
½ cup vegan butter, melted and cooled slightly
¾ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 tbsp lemon zest (from about 2 large lemons)
3 tbsp fresh lemon juice
1 tsp vanilla extract
1 ¾ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt

For the glaze

1 cup powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan and line the bottom with parchment paper.
2
Stir together the plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 5 minutes until slightly curdled.

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