Oral Allergy Syndrome Friendly Vegan Lemon Cake
Total time1 hr 10 min
Prep time15 min
Cook time35 min
4.7(6)
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Learn more →Ingredients
9 servings
For the cake
- 1 cup plant-based milk
- 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 tipChoose 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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