Oh my goodness, let me tell you about this vegan lemon sheet cake! It’s light, refreshing, and bursting with zesty lemon goodness—perfect for any occasion, from sunny picnics to cozy family gatherings. I first made this cake for a friend’s birthday, and the way everyone raved about it was just magical! I love how simple it is, yet it feels so special. Every bite is like a little celebration of spring, and trust me, it’s hard to eat just one slice! So, grab your ingredients and let’s get baking this delightful cake that’s sure to brighten your day!
Ingredients List
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1 cup almond milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking soda
- 1/2 teaspoon salt
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C). This step is so important because you want your cake to bake evenly, and starting with a hot oven is key!
- While the oven is warming up, grab a large bowl and mix together the all-purpose flour, granulated sugar, baking soda, and salt. Make sure everything is well combined; it helps to whisk it together for a minute.
- In another bowl, combine the unsweetened applesauce, almond milk, lemon juice, and lemon zest. This mix is where all that bright, citrusy flavor comes from—don’t skip the zest, it adds such a lovely aroma!
- Now, pour the wet ingredients into the dry mixture. Gently fold everything together until it’s just combined. You want a smooth batter, but be careful not to overmix it; a few lumps are totally fine!
- Once your batter is ready, pour it into a greased sheet pan. Spread it out evenly, and don’t forget to give it a little jiggle to make sure it settles nicely.
- Bake in your preheated oven for 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. It’s so rewarding to see that golden top!
- Finally, let the cake cool completely in the pan before you slice into it. This is the hardest part, but trust me, it’s worth the wait!
Why You’ll Love This Recipe
- It’s a quick and easy recipe—perfect for when you’re short on time but still want something delicious!
- The vibrant lemon flavor is incredibly refreshing, making it a great dessert for warm days or any celebration.
- This cake is 100% vegan, so it’s great for everyone, whether they’re plant-based or just looking to try something new.
- It’s super versatile! You can dress it up with frosting or serve it plain with a dusting of powdered sugar.
- With just one bowl needed for mixing, cleanup is a breeze—gotta love that!
- It’s perfect for sharing at potlucks, parties, or even just a sweet treat at home!
- This cake stays moist and flavorful for days, making it a fantastic make-ahead dessert.
Tips for Success
Alright, let’s make sure your vegan lemon sheet cake turns out absolutely perfect! Here are my top tips to ensure success:
- Room Temperature Ingredients: Make sure your almond milk and applesauce are at room temperature before mixing. This helps the batter come together more smoothly and creates a lighter cake!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake, and we want it light and fluffy!
- Check for Doneness: Every oven is a little different, so keep an eye on your cake during the last few minutes of baking. Insert a toothpick in the center, and if it comes out clean or with just a few crumbs, it’s ready!
- Cooling Time: Patience is key when it comes to cooling. Let the cake cool completely in the pan before slicing—this helps it set and prevents it from falling apart.
- Storage Tips: If you have leftovers (which is rare!), store them in an airtight container at room temperature for up to 3 days. This keeps it nice and moist!
- Enhance the Flavor: For an extra burst of lemon, you can add a splash of lemon extract to the wet ingredients. It really amps up that zesty flavor!
Follow these tips, and you’ll be well on your way to baking the best vegan lemon sheet cake ever! Enjoy every delicious bite.
Variations
Oh, the possibilities are endless when it comes to customizing your vegan lemon sheet cake! Here are some fun ideas to give this already delightful cake a little twist:
- Poppy Seed Lemon Cake: Add 2-3 tablespoons of poppy seeds to the batter for that classic lemon-poppy seed combo. It adds a lovely crunch and a pop of flavor!
- Citrus Medley: Feel free to swap out some of the lemon juice for orange or lime juice. A mix of citrus brings a refreshing complexity that’s oh-so-good!
- Berry Bliss: Gently fold in a cup of fresh or frozen berries, like blueberries or raspberries, into the batter before baking. They’ll add bursts of color and flavor!
- Ginger Zing: Add a teaspoon of freshly grated ginger to the wet ingredients for a spicy kick that pairs beautifully with lemon.
- Coconut Cream Topping: For a tropical twist, whip up some coconut cream to spread on top once the cake is cooled. It adds a rich creaminess that complements the lemon!
- Chocolate Drizzle: Drizzle some melted dark chocolate over the cooled cake for a decadent contrast to the bright lemon flavor. Trust me, it’s a match made in heaven!
Experiment with these variations and make this vegan lemon sheet cake your very own signature dessert! I can’t wait to hear how you customize it!
Nutritional Information
Let’s chat about the nutritional aspects of this delightful vegan lemon sheet cake! While I always say that the joy of baking (and eating!) is what truly matters, it’s nice to know what you’re getting in each slice. Here’s an estimated breakdown for one slice of this scrumptious cake:
- Calories: 180
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Carbohydrates: 34g
- Fiber: 1g
- Sugar: 12g
- Protein: 2g
Keep in mind, these numbers are estimates and can vary based on specific ingredients and portion sizes. But hey, knowing you’re enjoying a light and refreshing treat makes every bite even sweeter! Enjoy your baking adventure!
Storage & Reheating Instructions
So, you’ve made this delicious vegan lemon sheet cake, and now you’re wondering how to keep it fresh! Let me share my best tips for storing those tasty leftovers:
- Airtight Container: First off, make sure to store the cake in an airtight container. This helps to keep it moist and prevents it from drying out. If you don’t have one, you can wrap it tightly in plastic wrap.
- Room Temperature or Refrigerator: You can keep your cake at room temperature for up to 3 days. Just make sure it’s in a cool, dry place away from direct sunlight. If you want to store it for longer, pop it in the fridge, where it’ll stay fresh for about a week!
- Freezing: If you want to save some for later, you can freeze it! Just slice the cake and wrap each piece individually in plastic wrap, then place them in a freezer bag. It’ll keep well for up to 2 months. When you’re ready to enjoy it, just let it thaw in the fridge overnight.
Now, if you’re thinking of reheating your cake, here’s how to do it without losing any of that lovely flavor and texture:
- Microwave: For a quick reheat, pop a slice in the microwave for about 10-15 seconds. Just be careful not to overdo it, or it can get a bit rubbery!
- Oven: If you prefer, you can reheat slices in the oven. Preheat it to 350°F (175°C), and place the slices on a baking sheet for about 5-10 minutes. This method helps to maintain that delicious moistness.
With these storage and reheating tips, you’ll be able to enjoy your vegan lemon sheet cake for days to come! Happy baking and savoring!
FAQ Section
Got questions about your vegan lemon sheet cake? No problem, I’ve got you covered! Here are some common queries I’ve come across, along with my answers to help you out:
Can I use gluten-free flour?
Absolutely! You can substitute an all-purpose gluten-free flour blend for the regular flour. Just keep in mind that the texture might be slightly different, but it’ll still be delicious!
How long does this cake last?
This cake will stay fresh at room temperature for about 3 days when stored properly in an airtight container. If you refrigerate it, you can enjoy it for up to a week. And remember, it freezes beautifully too!
Can I make this cake ahead of time?
Yes, you can! This vegan lemon sheet cake is perfect for making a day or two in advance. Just store it in an airtight container and keep it at room temperature until you’re ready to serve!
What can I use instead of applesauce?
If you don’t have applesauce on hand, you can substitute it with mashed bananas or even a cup of non-dairy yogurt. Both options will keep that moisture and add a nice flavor!
Can I add frosting to this cake?
Definitely! While it’s delicious on its own, you can top it with your favorite vegan frosting or a simple glaze made from powdered sugar and lemon juice for an extra sweet treat!
I hope these answers help you whip up your own perfect vegan lemon sheet cake! If you have more questions, feel free to reach out—I’m here to help!
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Vegan Lemon Sheet Cake: 7 Ways to Brighten Your Day
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
A light and refreshing vegan lemon sheet cake perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1 cup almond milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking soda, and salt.
- In another bowl, combine applesauce, almond milk, lemon juice, and lemon zest.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter into a greased sheet pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool completely before serving.
Notes
- Store leftovers in an airtight container.
- Can be topped with vegan frosting or powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan lemon sheet cake