Lemon Cake




Lemon Cake



  • 1/3 cup lemon juice
  • zest of one lemon
  • 3/4 cup water
  • 1 tbsp pure vanilla extract
  • 1/4 cup + 2 tbsp nondairy yogurt
  • 1/3 cup veg or coconut oil
  • 2 cups spelt, white, or gf ap flour
  • 3/4 tsp each: baking soda and salt
  • 1 cup unrefined sugar
  • Optional Frosting: Beat together just the thick cream from two cans of coconut milk with 2 tsp lemon juice, pinch stevia or 6-8 tbsp powdered sugar, and 2 tsp lemon zest


  1. Makes two 8-in cakes or one 9×13.
  2. For a double-layer cake, simply stack one on top of the other.
  3. Preheat oven to 350 F. Grease baking pan/s.
  4. Whisk first six ingredients in a large bowl.
  5. Stir in flour until just evenly mixed.
  6. Stir in remaining ingredients. Pour into pan/s.
  7. Bake 25 min or until cake has risen and a toothpick inserted into the center comes out mostly clean.
  8. Tastes ten times better the next day if you can wait!



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