Lemon Sour Cream Cake (vegan)

Lemon cake is totally underrated. Sure, it's hard to go past a rich chocolate cake or a warm doughnut, but a nice lemon cake is fresh, light and has just the right amount of tang.

My Lemon Sour Cream Cake is made with creamy vegan sour cream, fresh lemon and is topped with a passionfruit glaze. Try to stop at one piece, I dare you. 

Ingredients for the cake

  • 250g caster sugar 
  • 260g self-raising flour
  • 1 tsp baking power
  • 1 tbs lemon rind
  • 2 tbs fresh lemon juice
  • 1 tsp vanilla essence 
  • 60ml vegetable oil
  • 1/3 cup (approximately 80g) vegan sour cream (I used Dibble!)

Ingredients for the glaze

  • 2 tbs icing sugar
  • 1/2 tbs fresh lemon juice
  • 1 small passion fruit
  • 1/2 tbs soy milk

Lemon Cake

Vegan Lemon Cake

Vegan Cake

Instructions for the cake

  • Preheat oven to approximately 190 degrees Celsius and line and grease a heart shaped cake tin.
  • In a large bowl, combine dry ingredients.
  • Add all wet ingredients and fold until just combined.
  • Pour into prepared tin and bake for approximately 40 minutes, or until an inserted skewer comes out clean.

Instructions for the glaze

  • Combine all ingredients and mix until smooth.
  • Drizzle over cooled cake and serve. 

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