Note: For the best results, I recommend measuring the ingredients in grams. Also, make sure to watch the recipe video and check the step-by-step pictures + vegan baking tips above!

Vegan Lemon Cake

• Preheat your oven to 355 °F (180 ℃). Grease and line an 8.5-inch loaf pan.
• Sift the flour, baking powder, baking soda, and salt into a large bowl. Then, whisk in the sugar to combine. Set aside.
• Add the non-dairy milk, non-dairy yogurt, oil, lemon juice, lemon zest, and vanilla extract to a measuring cup and stir to combine. Then pour it into the flour mixture and stir until just combined. (Please do not overmix, or your lemon cake will be dense).
• Pour the batter into your prepared pan, smoothing out evenly. Gently, tap the pan a few times on your work surface to remove any air bubbles and level out the top.
• Bake for 55-60 minutes, or until a toothpick inserted into the center of your cake comes out clean. (If it gets too brown during baking, cover loosely with a piece of parchment paper).
• Allow to cool for 10-15 minutes in the pan, then remove onto a cooling rack and allow to cool completely.

Strawberry Glaze

• Place the chopped strawberries in a small saucepan. Bring to a simmer over medium heat, stirring constantly, until they have become soft enough to mash, about 2-3 minutes. Place a fine-mesh strainer over a small bowl and push the strawberry puree though, leaving any seeds/large chunks behind. Measure out 2 tablespoons of the strawberry juice (you can use the rest as a topping for pancakes, waffles, or enjoy with non-dairy yogurt). Allow to cool completely before using it.
• Stir together the powdered sugar, strawberry juice, and lemon juice until a smooth paste forms. (If it's too thick, add more lemon juice. If it's too watery, add more powdered sugar).
• Pour the glaze over your cooled lemon cake.
• Serve and enjoy!