4 Ingredient Lemon Cake No Eggs No Butter No Dairy

I love my vegan lemon pound cake recipe, but today I wanted to create a vegan lemon cake that takes only a few minutes to put together, easier than any of my pound cakes, like my Vegan Pound Cake or Orange Pound Cake. I firstly made this cake in a mixing bowl, not in a blender and baked it in a round 6-inch pan for my son. Then, I rethought the recipe to make it even easier, bringing all the ingredients, including the whole lemon in the blender. This method makes the bread texture fantastic, bouncy, and chewier than a regular vegan pound cake recipe, but we love it.

Ingredients and Substitutions

Lemon – I am using a fresh, untreated lemon from my garden. Make sure you wash the skin very well if you intend to use the whole lemon in the blender. Self-Rising Flour – This is my favorite flavor to create baked goods with less than 5 ingredients because it’s basically all-purpose flour and baking powder. It saves me time as I don’t have to measure the baking powder, but if you can’t find this in the grocery store, here’s the trick. Yogurt of Choice. I use vanilla coconut yogurt, which is delicious dairy-free yogurt, higher in fat than other yogurt, but it gives the best texture to the lemon cake. It plays the role of milk and oil at the same time, which are both classic ingredients found in a pound cake recipe. However, you can use any yogurt, cashew, oat, almond, or even lemon-flavored soy yogurt to boost the lemon flavors even more. Maple Syrup is my favorite sweetener for this bread because lemon and maple flavors go together well. But any liquid sweetener, including coconut nectar or agave syrup, will work.

How To Make 4-Ingredient Lemon Cake

Add-Ons

You can have some fun and stir in 1/4 cup of the following in the prepared batter:

White Chocolate Chips Shredded Coconut Poppy Seeds or try my vegan lemon poppy seed muffins

Decorating

The lemon icing is totally optional for this cake. I used my vegan royal icing recipe and swap almond milk for lemon juice, then add fresh lemon zest on top of the cake.

Expert Tips To Make This Cake

The blender method is quick, but your cake crumb will be chewier and raise less. The loaf pan combined with the blender method keeps the cake pretty flat. But I also made the cake in a mixing bowl and baked it in a round 6-inch pan, and it gets a decent height, which is perfect for a birthday cake. The texture is chewier than a pound cake because the cake has no oil.