Are you ready to experience a dessert that will make your taste buds dance and your guests beg for the recipe? This Vegan Lemon Sheet Cake is about to revolutionize your baking game with its perfect balance of tangy brightness and sweet indulgence. Imagine a moist, sunshine-yellow cake that's not only completely plant-based but also incredibly easy to make - no complicated techniques, no hard-to-find ingredients, just pure lemony bliss in every single bite!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup almond milk
- 1/4 cup lemon juice
- 1/4 cup coconut oil (melted)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking sheet with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix thoroughly to ensure even distribution of dry ingredients.
- In a separate medium bowl, whisk together the melted coconut oil, almond milk, lemon juice, and lemon zest until well combined.
- Create a well in the center of the dry ingredients and pour in the wet ingredient mixture. Gently fold and mix until just combined, being careful not to overmix. The batter should be smooth with no visible flour streaks.
- Pour the batter into the prepared baking sheet, using a spatula to spread it evenly to the edges and create a smooth surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
- Remove from the oven and let the cake cool completely in the pan for about 30 minutes.
- Optional: Once cooled, prepare a simple lemon glaze by mixing powdered sugar with lemon juice and drizzle over the cake.
- Lift the cake out of the pan using the parchment paper overhang, transfer to a cutting board, and slice into 12 even squares.
- Serve at room temperature and store any leftovers in an airtight container for up to 3 days.
Tips
- Ingredient Temperature Matters: Ensure your almond milk and melted coconut oil are at room temperature for the smoothest batter possible.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Zest is Best: Use fresh lemon zest for the most vibrant citrus flavor. Roll the lemon on the counter before zesting to release more oils.
- Check for Doneness: Every oven is different, so start checking your cake around the 25-minute mark. A clean toothpick is your best indicator of a perfectly baked cake.
- Cooling is Crucial: Allow the cake to cool completely before glazing or cutting to ensure the best texture and prevent crumbling.
- Storage Tip: Keep your cake in an airtight container at room temperature for maximum freshness, and it'll stay delicious for up to 3 days.
- Customize Your Glaze: Experiment with the lemon glaze by adjusting the powdered sugar and lemon juice ratio to get your perfect consistency and sweetness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 2g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 0mg
