Prepare the lemons, wash thoroughly. Grate the lemon skins for the zest and prepare the lemon juice.
Preheat oven to 350F or 180C.
In a medium-size bowl mix dry ingredients. All-purpose flour, whole wheat flour baking soda, and salt.
In a separate bowl add wet ingredients with sugar and lemon zest. Almond milk, melted butter, rice vinegar, vanilla, and lemon juice.
Make a well and slowly pour liquid ingredients with dry ingredients. Mix well until there are no visible dry ingredients.
Prepare your baking cake pan. I use my 8” cake pan. You can grease your pan or use cake parchment paper and pour the batter.
Bake for about 30 minutes until a toothpick is inserted and comes out clean.
Let the cake cool first before transferring in a wire cooling rack and complete the process for frosting.
Combine butter and vegetable shortening. Beat together with an electric mixer or whisk by hand.
After mixing add sifted powdered sugar, lemon juice, and vanilla.
Mix together until becomes well combined and thick for about 10 minutes. It should look spreadable.
Spread through the cake.
Top with lemon zest, serve and enjoy.
You can use 3 1/2 cups of all-purpose flour and skip changing a portion to whole wheat flour. I do not suggest using whole wheat flour alone.
You can use any non-dairy free milk and use white sugar of your choice.
If you do not want to add frosting you can skip the process or add a glaze instead. I have tried it and it’s still delicious.
Using shortening is optional just check the ingredients if you want the cake vegan to make sure it has no animal fat.
My goal is to create a naked dairy free lemon cake so I did not fully cover it with the frosting.
Optional glaze to replace frosting: 1 tsp lemon juice + 1/2 cup icing sugar
NutritionThis recipe can yield up to 18 servings with 184 calories per serving and 289 calories with frosting. | Total Fat 9.5g | Saturated Fat 3.3g | Cholesterol 0mg | Sodium 141mg | Total Carbohydrate 22.6g | Dietary Fiber 1.6g | Total Sugars 6.6g | Protein 2.7g | Vitamin D 0mcg | Calcium 10mg | Iron 1mg | Potassium 62mgNutrition calculation is based using an online calculator (verywellfit) and for reference use only.
Did you make this dairy free lemon cake? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram