Vegan Lemon Coffee Cake
A vibrant, moist, and tangy vegan lemon coffee cake topped with a sweet glaze, perfect for dessert or breakfast indulgence.
Ingredients
For the Cake
- All-purpose flour: 2 cups.
- Granulated sugar: ¾ cup.
- Baking powder: 1 teaspoon.
- Baking soda: ½ teaspoon.
- Salt: ¼ teaspoon.
- Fresh lemon juice: ¼ cup.
- Lemon zest: 1 tablespoon.
- Almond milk: ½ cup.
- Vegetable oil: ¼ cup.
- Vanilla extract: 2 teaspoons.
For the Glaze
- Powdered sugar: 1 cup.
- Fresh lemon juice: 2 tablespoons.
- Lemon zest: ½ teaspoon optional.
Notes
Nutritional Information (Per Serving)
- Calories: 240
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals
- Vitamin C: 10%
- Potassium: 5%
- Calcium: 4%
- Iron: 6%
- Magnesium: 4%
Additional Notes and Tips
- Use Meyer lemons for a sweeter twist or regular lemons for a bold tang.
- Add poppy seeds for extra flair and texture.
- Store leftovers in an airtight container to keep the cake moist.
- Slightly warm the cake before serving to enhance its aroma.