A Super Moist & Delicious Poke Cake
I love poke cakes so much and especially this lemon poke cake. I really like moist cakes in general and this recipe takes that to a whole new level.
For those of you who don't know what these cakes are, they're cakes which have had holes poked into them and then condensed milk poured into the holes which soaks into the cake. This recipes uses a lemon vegan condensed milk.
If you love lemon treats be sure to also check out my vegan almond lemon cake.
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Ingredients For This Recipe
- Soy milk
- Apple cider vinegar - mix this into the soy milk to make vegan 'buttermilk'.
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Canola oil - this is the same thing as rapeseed oil.
- Vanilla extract
- Freshly squeezed lemon juice
- Lemon zest - for both the cake batter and frosting.
- Vegan condensed milk - you can either make my recipe or buy a store-bought variation.
- Fresh lemon juice
- Vegan cream cheese - my favourite is the vegan Philadelphia cream cheese.
- Vegan butter block
- Powdered sugar
How To Make A Vegan Lemon Poke Cake
STEP-BY-STEP INSTRUCTIONS
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
1: Line a square baking pan with non-stick parchment paper.
2: Make vegan buttermilk, then let it curdle.
3: Make the lemon cake batter.
4: Pour the cake batter into the lined tin. Bake the cake.
5: Let it cool down in the tin.
6: Poke holes into the cake.
7: Make the lemon condensed milk mixture.
8: Pour the lemon condensed milk over the cake so that the holes are filled.
9: Make the vegan lemon cream cheese frosting.
10: Spread the frosting over the cake. Slice and serve.
Expert Tips & Tricks
What To Use To Make The Holes In The Cake
I like to use the end of wooden spoon to poke the holes into the cakes. Place each hole approximately 1 inch apart. This means that the holes are close enough in proximity to create a nice, moist texture.
Pour The Condensed Milk Mixture In While The Cake Is Warm
The liquid will infuse into the cake more when it is warm, creating better flavours.
Can I Freeze This Poke Cake?
If you'd like to freeze this cake, do so BEFORE you add the frosting which doesn't freeze very well. Wrap the condensed milk filled lemon cake tightly in a few layers of plastic wrap and freeze for up to 2 months.
Let the cake thaw in the fridge, then make your vegan cream cheese frosting.
Storage Tips
The way that I recommend you store this poke cake is to store it in the fridge for up to 5 days. It will stay nice and moist and the lemon flavours will only increase.
More Lemon Inspiration
Vegan Lemon Poppy Seed Mug Cake
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Lemon Poke Cake with Cream Cheese Frosting (Vegan)
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Diet: Vegan
Description
This lemon poke cake recipe is delicious if you love a cake with lots of moisture. Lemon cake, lemon frosting. What more could you want?
Ingredients
For the cake batter:
- 200ml soy milk
- 1 teaspoon apple cider vinegar
- 200g all-purpose flour (sifted)
- 150g granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50ml canola oil (rapeseed)
- 1 teaspoon vanilla extract
- 50ml freshly squeezed lemon juice
- Zest of 2 medium lemons
For the filling:
- 320g vegan condensed milk or store bought
- 1.5 tablespoons fresh lemon juice
- 1 Tablespoon soy milk
For the lemon cream cheese frosting:
- 100g vegan cream cheese (room temperature)
- 65g vegan butter block (room temperature)
- 250g powdered sugar
- 0.25 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
Preparation:
- Preheat your oven to 177 Celsius (350F).
- Grease an 8-inch, square cake tin with vegan butter and line it with parchment paper. Set aside.
- Make your vegan ‘buttermilk’ by mixing the apple cider vinegar into the soy milk. Set aside and let it curdle for 8 minutes.
Make the lemon cake batter:
- In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda and salt.
- Pour in the curdled buttermilk, the canola oil, the vanilla, the lemon juice and finally, add the lemon zest. Fold your lemon cake batter, without over-mixing.
Bake the cake:
- Pour your lemon cake batter into the lined tin carefully. Bake in the centre of your oven for 20 minutes. A skewer will come out of the cake clean when it is ready.
- Let the lemon cake cool inside the tin for 15 minutes then transfer it over to a cooling rack so that it can cool completely.
- Use the bottom of a wooden spoon to poke holes into the cake in about 1-inch intervals. Poke about ¾ of the way down into the cake.
- Mix the filling ingredients and pour over the cake. Spread it around with a spoon or a palette knife, making sure the holes are filled.
Make the lemon cream cheese frosting:
- Place the whisk attachment onto a stand mixer. Cream together the vegan cream cheese and vegan butter until creamy on a high speed.
- On a medium speed, add your powdered sugar gradually until you have added it all.
- Finally, pour in the vanilla and lemon zest. Let it continue to combine for a few more minutes on a high speed.
- Spread the lemon cream cheese frosting over the cooled poke cake. Use a palette knife again to smooth it out. Slice and serve.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bakes
- Method: Baking
- Cuisine: Lemon Poke Cake
Nutrition
- Serving Size: 1 Slice
- Calories: 377
- Sugar: 48.9 g
- Sodium: 363.7 mg
- Fat: 11.8 g
- Carbohydrates: 64.7 g
- Protein: 5 g
- Cholesterol: 17.5 mg
Keywords: poke cake, lemon poke cake, tres leches cake, vegan poke cake, vegan lemon cake, lemon cake
C says
Loved this. So moist!
★★★★★