Description
A light and refreshing vegan lemon sheet cake that’s perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup almond milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 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 powder, baking soda, and salt.
- In another bowl, combine oil, almond milk, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Pour the batter into a greased baking sheet.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be topped with vegan frosting or powdered sugar.
- Substitute almond milk with any plant-based milk if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan lemon sheet cake, vegan dessert, lemon cake, plant-based cake