Vegan lemon cake

Vegan lemon cake

Total: 1 hr | Active: 20 Min.
vegan, lactose-free
Nutritional value / piece: 257 kcal
, Fat: 11 g
, Carbohydrate: 35 g
, Protein: 4 g

Moist, slightly sweet and naturally, refreshingly lemony, this vegan lemon cake is in no way inferior to the original! In this recipe, the egg has been replaced with baking powder and cider vinegar. Instead of butter, we have used oil, and we have also added plant-based milk to ensure the cake is entirely vegan.


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cake mixture

150 g sugar
¾ dl rapeseed oil
2 dl oat drink
1 organic lemon, grated zest and the juice
¼ tsp turmeric
¼ tsp salt
250 g light spelt flour
2 tsp baking powder
1 tsp apple vinegar


150 g vegan, white chocolate, finely chopped
2 tbsp coconut chipsko
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One greased loaf tin (approx. 25 cm)

How it's done

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Cake mixture

Mix the sugar, oil, oat milk, lemon zest and juice, turmeric and salt in a bowl. Mix the flour and baking powder, mix in to form a smooth batter. Briefly mix in the vinegar, transfer the cake mixture to the prepared tin.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.


Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Spread the chocolate over the cake, sprinkle with the coconut flakes, leave to dry.

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