Lemon Sheet Cake
This lemon sheet cake is incredibly soft, moist, and very delicious, even though it’s completely oil-free! The recipe is vegan, gluten-free, refined sugar-free, and very easy to make. Watch the video below to see the simple instruction steps.
Lemon Sheet Cake
Course: KetoCuisine: VeganDifficulty: MediumServings
6
servingsPrep time
15
minutesCooking time
25
minutesEquipment
8×8
panTotal time
40
minutesIngredients
Dry Cake Ingredients
1 cup (160 g) rice flour (I used white)
1 cup (90 g) oat flour (gluten-free if needed*)
1 tsp baking powder
1/2 tsp baking soda
1/3 tsp salt
1/8-1/4 tsp turmeric (for nice yellow color)
Wet Cake Ingredients
- 1/2 cup (120 ml) canned coconut milk
- 1/3 cup (110 g) maple syrup
1/3 cup (80 ml) lemon juice
- 3 tbsp (40 g) aquafaba
Zest of one lemon (about a heaped tsp)
Icing
- 3/4 heaped cup powdered (100 g) Erythritol or powdered sugar
1 tbsp lemon juice
3 tbsp plant-based milk
Directions
- recommend using a kitchen scale for this recipe.
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking pan (or sheet pan) with parchment paper with an overhang for easy removal. My pan measures 9″x6″ resp. 23×15 cm (see pictures above in the blog post).
- Mix all dry ingredients in a bowl with a whisk.
- Add the wet ingredients and mix with a whisk until combined (don’t over mix).
- Pour the batter into the lined pan. Bake for about 25 minutes in the oven or until a toothpick (inserted to the center) comes out clean. It took 24 minutes in my gas oven.
- Let cool completely. Meanwhile, make the icing/glaze.
- Simply add all ingredients to a small bowl and mix with a whisk. The icing should be runny but not too thin. If it’s too thin, add more powdered Erythritol/powdered sugar. If it’s too thick add a little more lemon juice or plant-based milk.
- Pour the icing onto the cooled lemon cake and put the cake in the fridge for about 20-30. The icing will firm up pretty quickly when you use Erythritol (what I did).
- Cut into squares and enjoy! Store leftovers in the fridge for up to 5 days. Check the recipe notes below.
Notes
- * To make your own oat flour, simply process oats in a blender or electric coffee/spice grinder.
- ** Since the recipe is oil-free, I used canned coconut milk which is higher in fat than any other plant-based milk. If you don’t like coconut, you can use your favorite plant-based milk and add 2 tbsp of oil in addition.
- *** You can use any other liquid sweetener (e.g. agave syrup, rice malt syrup, etc.) instead of maple syrup.
- **** Aquafaba (also known as chickpea brine) is the liquid of a can of chickpeas.
- ***** I used Erythritol which I processed in an electric coffee/spice grinder. You can use powdered sugar instead, however, I noticed that Erythritol actually makes a better icing than white processed sugar.
- Nutrition facts are for one piece when you cut the cake into 6 squares (1/6 of the recipe).
- Lemon Sheet CakeAmount Per Serving Calories 241 Calories from Fat 44% Daily Value* Fat 4.9g 8% Carbohydrates 43.6g 15% Fiber 2.4g 10% Sugar 12.4g 14% Protein 4g 8%
