• 2 cups cake flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 tsp baking powder
  • 1/2 teaspoon salt
  • 3/4 cup cold water
  • juice and zest of one lemon
  • 1 tsp vinegar
  • 5 tbsps canola or vegetable oil
  • 1 teaspoon lemon extract
  • 2 medium zucchinis, shredded
  • 1 1/2 cups powdered sugar
  • 2 tbsp lemon juice
  • almond milk (optional)

This was my first attempt at vegan baking, and I have to say I was really skeptical. If it wasn’t for a vegan friend’s birthday I would probably have never even tried this recipe. However, this cake was so incredibly tender and moist without any dairy ingredients that I might actually become a convert. I like my white cakes to be melt in your mouth moist and this definitely passed the test. It was actually moister than any recipes I’ve made with butter. You can twist this recipe any way you’d like. I added freshly squeezed lemon flavoring and shredded zucchini for extra moisture. ThI will definitely be experimenting with more vegan baking because this cake was so delicious!


Preheat oven to 350 degrees F.

In a large bowl, combine the dry ingredients. Zest the lemon into the dry ingredients.

Squeeze the lemons into the water in a separate bowl.  Add the rest of the wet ingredients to the water and lemon mixture and whisk. Fold in the shredded zucchini. Add wet ingredients to the dry and mix  in kitchenaid or with an electric mixer. Pour into prepared pan 8 or 9 inch round cake pan and bake for 25-30 minutes.

For the icing, combine the sugar, lemon juice, and almond milk until desired consistency is reached. You want the glaze to be smooth, but not too runny or it will drip off the cake. Spread over completely cooled cake.



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