|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 1g||3%|
|Total Sugars 31g|
|Vitamin C 6mg||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This cake is a rich, tangy, sweet treat that is absolutely phenomenal with a light, dairy-free icing of your choice or simply with a dusting of powdered sugar and goes well with a cup of strong black coffee or tea.
Click Play to See This Dairy-Free Lemon Cake Come Together
"If you think dairy-free means flavor-free, this recipe will prove you wrong! This cake is incredibly moist, light, and full of flavor. The lemon adds a nice zing, and you won't miss the dairy. Although this cake does have eggs, you can serve this for a kosher meal or to anyone that is lactose intolerant." —Tracy Wilk
1 3/4 cups all-purpose flour
2 teaspoons baking powder
4 large eggs
1 cup granulated sugar
2 tablespoons almond milk, or other nondairy milk
1/2 cup olive oil
6 tablespoons soy margarine, melted
1 lemon, zested and juiced
1 cup unsifted confectioners' sugar, or dairy-free frosting
Gather the ingredients. Preheat the oven to 350 F.
Lightly oil a 9-inch cake pan. Lightly flour the pan, tapping out the excess flour, and set aside.
In a medium-sized mixing bowl, sift together the flour and baking powder. Set aside.
In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale yellow in color.
Add the dry ingredients, stirring until just combined.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 30 to 35 minutes.
Immediately turn the cake out onto a wire cooling rack and allow the cake to cool completely, right-side up.
Dust with powdered sugar, or frost with a dairy-free frosting of your choice.