This vegan, grain-free and nut-free frosted lemon cake is sweet and buttery with a moist, yet dense texture. The cake batter is filled with fresh lemon and frosted with a lemon glaze that dries to a crusty shell around the cake.
Preheat oven to 350F and line a 8x4 loaf pan with parchment paper draping over both sides. Set aside.
Add dry ingredients to a large bowl. Stir with a fork until mixed. Set aside.
Add wet ingredients to a medium-sized bowl in the order they are listed. Give it a good stir.
Pour wet ingredients into dry ingredients and stir with a spoon until combined. Allow to sit for 3 minutes.
Then, pour the mixture into the prepared loaf pan. Transfer to the preheated oven and bake for 45-50 minutes, until top is golden and toothpick inserted comes out clean.
Immediately after taking the cake out of the oven, use the parchment paper flaps on either ends to lift the cake out of the pan. Transfer to a cooling rack, gently sliding the parchment paper out from under the cake. Allow to cool for 60 minutes.
Transfer the cake to a pretty plate. Combine frosting ingredients in a small bowl. Whisk and then drizzle over the top of the cake. Allow to harden, about 10 minutes. And serve!
Notes
Cane Sugar vs. Coconut Sugar - I used cane sugar for this recipe for a couple of reasons. First, coconut sugar is fairly dark and would have made this cake a caramel color which I did not want. Second, cane sugar is far less expensive and I knew I would have to test this recipe multiple times and didn't want to use up coconut sugar. Powdered Sugar - check out this powdered sugar that is less refined
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2014/05/food-re-networked-series-lemon-cake-vegan-grain-free/