The Softest Lemon Cakes
Sometimes it's the simpler cakes in life that make you the most happy and content. These vegan almond lemon cakes don't have any fancy frosting or extra toppings. That's what I love about them. Their simplicity.
The cakes have a light sprinkle of streusel and flaked almonds on top but other than that, this is just a pure, honest and flavoursome almond lemon cake. I think you'll love it!
Why not try the sister recipe of this treat, my vegan almond orange cake.
Prefer To Watch Instead?
Ingredients For This Recipe
- All-purpose flour
- Brown sugar
- Salted vegan butter - this is for the streusel topping
- Soy milk
- Apple cider vinegar - to be added to the soy milk to make the vegan buttermilk.
- Ground almonds - these are added to the cake batter.
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Canola oil - this is rapeseed oil.
- Vanilla extract
- Freshly squeezed lemon juice
- Lemon zest - gives the cake extra lemon sensations.
- Flaked almonds - the other topping ingredients.
How To Make Vegan Almond Lemon Cakes
Step-By-Step Instructions
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
1: Make the streusel then set aside.
2: Mix together the vegan buttermilk ingredients then set aside to curdle.
3: Grease two loaf cake tins.
4: Make the lemon cake batter.
5: Pour the batter into the greased tins. Top with the streusel and flaked almonds. Bake.
6: Let the cakes cool then slice and serve.
Tips For Making This Recipe
Add More Streusel
This recipe only uses a small amount of streusel as the topping as I wanted the lemon cake itself to be the main focus. However, if you'd like more be sure to double or even triple the ingredient amounts.
Don't Over-Mix
My lemon cakes are always nice and light when the batter is folded properly. If you over-mix the lemon cake batter, this could ruin the entire texture so be patient and slowly fold the mixture until all the dry ingredients are gone.
How To Store The Almond Lemon Cakes
Store these cakes at room temperature inside an airtight container for up to 4 days. I don't recommend placing this one inside the fridge until at least a couple days have passed.
More Lemon Cake Recipes
Vegan Lemon Poppy Seed Mug Cake
Print
Vegan Almond Lemon Cake
- Total Time: 30 minutes
- Yield: 2 Cakes 1x
- Diet: Vegan
Description
Lemon cake lovers will adore this vegan almond lemon cake which is topped with toasty flaked almonds and streusel.
Ingredients
For the streusel:
- 2 Tablespoons all-purpose flour
- 2 Tablespoons brown sugar
- 1.5 Tablespoons salted vegan butter (softened)
For the lemon cake batter:
- 200ml soy milk
- 1 teaspoon apple cider vinegar
- 170g all-purpose flour (sifted)
- 30g ground almonds
- 150g granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50ml canola oil (rapeseed)
- 1 teaspoon vanilla extract
- 100ml freshly squeezed lemon juice
- Zest of 2 medium lemons
- 20g flaked almonds
Instructions
Preparation:
- Preheat your oven to 177 Celsius (350F).
- Grease two 20cm x 10cm loaf pans with vegan butter. Set aside.
- Start by making the ‘buttermilk’. Mix the apple cider vinegar into the soy milk. Set aside.
Make the streusel:
- Mix the flour and brown sugar inside a small bowl. Add the vegan butter. Use your hands to combine the mixture into crumbs. Once they are like breadcrumbs, cover and place in the fridge until later.
Make the lemon cake batter:
- In a mixing bowl, combine the all-purpose flour, ground almonds, granulated sugar, baking powder, baking soda and salt.
- Next, add the curdled buttermilk mixture along with the canola oil, vanilla, lemon juice and lemon zest. Fold your lemon cake batter carefully, without over-mixing until smooth.
Make the lemon cake batter:
- Pour the batter equally into the prepared tins. Sprinkle the streusel and flaked almonds on top of each loaf. Bake in the centre of your oven for 20 minutes. A skewer will come out of the cakes clean when they’re ready.
- Let the cakes cool inside their tins for 15 minutes then transfer them over to a cooling rack to cool completely. Slice and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bakes
- Method: Baking
- Cuisine: Almond Lemon Cake
Nutrition
- Serving Size: 1 Slice
- Calories: 195
- Sugar: 14.8 g
- Sodium: 260.3 mg
- Fat: 7.1 g
- Carbohydrates: 28.9 g
- Protein: 2.9 g
- Cholesterol: 3.8 mg
Keywords: almond cake, lemon cake, vegan lemon cake, loaf cake, vegan baking, lemon loaf
Leena K says
Can’t believe this cake is vegan! Neither could my family. Will make again
★★★★★