Vegan Lemon Yogurt Cake
This vegan lemon yogurt cake is a vegan version of my beloved French yogurt cake and it's just as good as the original! You'll use flax eggs and coconut yogurt to hold the batter together, which results in a citrusy and moist cake.
Ingredients
For the cake:
- ½ cup coconut yogurt, or non-dairy yogurt of your choice
- ¾ cup granulated sugar
- 3 tablespoons ground flax seeds dissolved in 9 tablespoons of water, let rest 15 minutes or more in the fridge before using
- 1 ½ cups all-purpose flour
- ¼ teaspoon fine salt
- 2 teaspoons baking powder
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon pure vanilla extract
- ½ cup canola or vegetable oil
For the glaze:
- 2 lemons, juiced
- ½ cup powdered sugar
Instructions
- Heat the oven to 350℉.
- In a large bowl, combine the yogurt, sugar, and flax seeds, stirring and whisking until well blended. Add the flour, salt, baking powder, lemon zest, and vanilla, mixing to just combine. Add the oil and stir well to incorporate. Keep stirring until it forms a smooth batter. Pour and scrape the batter into a greased 9-inch round cake pan or bundt pan.
- Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.
- Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
- When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake.
Nutrition
Calories: 261kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 2mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 22gVitamin A: 17IUVitamin C: 12mgCalcium: 71mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!