Low FODMAP Vegan Lemon Cake

Total time1 hr 10 min

Prep time15 min

Cook time35 min

This bright, citrus-forward cake starts with a quick vegan buttermilk — plant-based milk soured with apple cider vinegar — whisked into melted vegan butter, cane sugar, lemon zest, fresh lemon juice, and vanilla for a batter that's fragrant before it even hits the oven. Gentle folding keeps the crumb tender, and a 30-minute bake turns it golden with edges that pull cleanly from the pan. Once cooled slightly, it gets draped in a thick, pourable glaze made from sifted powdered sugar and even more fresh lemon juice, which sets into a glossy, tangy shell as the cake finishes cooling. Cut into nine neat squares, it's got that perfect balance of sweet and tart in every bite, with a soft, moist texture that holds up well the next day. It's an easy make-ahead treat for a low FODMAP dessert table, no special equipment or techniques required. Bright, simple, and endlessly snackable — this one earns a permanent spot in the lemon-dessert rotation.

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Ingredients

9 servings

For the cake

1 cup plant-based milk
Silk Original Almond Milk Silk Unsweet Almond Milk, 64 fl oz Blue Diamond Almond Breeze Original Almond Milk Almond Breeze Original Shelf Stable Almond Milk - 32 Oz Silk Unsweetened Almond Milk - 96 Oz
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1 tbsp apple cider vinegar
½ cup vegan butter, melted and cooled slightly
¾ cup organic cane sugar
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
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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