Lemon cake is one of the most popular cake flavours in the world. It’s certainly one of my favourite flavours when it comes to desserts. Tanginess always works well with anything sweet, especially cakes. This gluten-free vegan lemon cake has a wonderful light airy cake crumb that’s met with a tangy curd and simple American Buttercream. You can also make this with a meringue buttercream for a less sweeter version.
This cake is one of the recipes featured in my new cookbook THE VEGAN CAKE BIBLE, now available to purchase here. This cookbook encapsulates 60 recipes, decorating cake tutorials, troubleshooting, ingredients recommendations and everything you could possible ever want to know about vegan cakes. My hardcover cookbook (265 pages!) is broken down into the following chapters:
- HOW TO USE THIS BOOK
- THE BASICS
- ASSEMBLING & DECORATING YOUR CAKE
- FOUNDATION FROSTING
- FOUNDATION FILLINGS
- FOUNDATION CAKES
- TRADITIONAL CAKES
- SPECIALITY CAKES
- GLUTEN FREE CAKES
The reason I’m sharing this recipe is that you can’t beat a lemon cake recipe and I always have many requests of gluten-free versions. It works of every occasion and it’s also an easy recipe that you can bake, whether you’re a beginner or at an advanced level.
Gluten-Free Vegan Lemon Cake Breakdown
|Mixing in one bowl
|Makes one 6 inch / 15.24cm 3 layered cake
|8 – 10 casual servings
|Any type of frostings, fillings or inclusions
|Gluten-free, light cake crumb
|Un-iced layers stored in an airtight container outside of fridge one to two days, once sealed with buttercream, airtight container out of the fridge for 2 days. It’s gluten-free and will dry out faster than other cakes.
|Always slightly under bake gluten-free cakes to prevent dryness. If you’re wanting to keep this cake for a few days add a sugar syrup between layers to keep moist.
Tips For Making This Gluten-Free Vegan Lemon Cake
- Make sure your oven is heated to the correct temperature before baking, use an oven thermometer
- Use a vanilla bean paste and lemon essence for the best flavour
- Don’t over bake this cake, the skewer will still present some sticky crumbs when poked throw the centre
- swap potato starch with tapioca flour
- swap almond flour with almond meal or pumpkin seeds ground into a meal for a nut free version
- swap soy milk with coconut milk for a soy free version
- swap xanthan gum with 3 flax eggs
Love Gluten-Free Vegan Baking? Check out these recipes…Print
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Over 60 recipes, gluten-free cake recipes included, many photographed decorating tutorials and everything you need to know about about baking, building and decorating spectacular vegan cakes! Out now…