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A slice of my vegan almond lemon cake on a white serving plate. It is topped with toasty flaked almonds and streusel.
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5 from 2 votes

Vegan Almond Lemon Cake

Lemon cake lovers will adore this vegan almond lemon cake which is topped with toasty flaked almonds and streusel. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Almond Lemon Cake
Diet: Vegan
Servings: 12 Slices
Calories: 194kcal
Author: DJ

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:

  • 200 ml soy milk
  • 1 teaspoon apple cider vinegar
  • 170 g all-purpose flour sifted
  • 30 g almond meal
  • 150 g granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 50 ml canola oil rapeseed
  • 1 teaspoon vanilla extract
  • 100 ml freshly squeezed lemon juice
  • Zest of 2 medium lemons
  • 20 g flaked almonds
Metric - US Customary

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, almond meal, 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 center 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.

Video

Notes

  • This recipe only uses a small amount of streusel for 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.
  • 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.

Nutrition

Calories: 194kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Sodium: 336mg | Potassium: 65mg | Fiber: 1g | Sugar: 15g | Vitamin A: 66IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 1mg