This Gluten-Free Vegan Lemon Pound Cake is easy to make, seriously moist and perfectly tangy! It’s the perfect simple dessert that will suit a range of occasions.
Why you’ll love this Lemon Pound Cake
This undetectably vegan and gluten-free Lemon Pound Cake makes a great dessert, but can also be enjoyed as a snack, brunch or even breakfast. It’s also refined sugar free and a relatively healthy version of the traditional cake.
The recipe comes together easily, requiring just one bowl and simple ingredients.
The recipe is similar to my Lemon Drizzle Cake, but it’s made with a special ingredient.
I’ve been using plant-based yogurt in desserts recently, and, as traditional Lemon Pound Cake sometimes contains sour cream or yogurt, I decided to add plant-based yogurt to the batter.
This worked beautifully, and the yogurt serves two purposes:
- it keeps the cake super moist and creates a beautifully dense crumb
- it adds the best tangy flavour.
Substitutions you can make to the recipe
The recipe is versatile and there are a number of substitutions you can make:
- you can use any type of oil: coconut oil, olive oil or vegetable oil
- you can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well
- if you can’t find plant-based yogurt, you can substitute it with any type of plant-based milk, or use an equivalent amount of blended up silken tofu
- you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
- you can substitute the ground almonds (almond meal/almond flour) with ground walnuts
- for a nut-free version: substitute the ground almonds (almond meal/almond flour) with ground sunflower seeds or use 30g (1/4 cup) coconut flour instead of 150g (1 1/4 cup) ground almonds
- you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
TIPS FOR MAKING THIS LEMON Pound CAKE
- Make sure to use the right amount of baking powder – 2 heaped teaspoons! Use too little baking powder and your sponge won’t be fluffy, too much and it’ll have a bitter taste.
- Make sure to use lemon juice as well as lemon zest for optimum lemon flavour. If you like a sharper lemon flavour, you may need to double the amount of lemon juice and lemon zest.
- Make sure to use an all-purpose shop-bought gluten-free flour blend (or a homemade gluten-free flour blend), as opposed to just using any type of gluten-free flour you can find (such as almond flour, coconut flour, buckwheat flour etc).
Equipment you’ll need to make this Lemon Pound Cake:
- glass mixing bowl – for mixing the cake batter
- measuring jug – for measuring out the plant-based yogurt
- one-pound loaf tin – for baking the cake
- baking paper – for lining the loaf tin
- cooling rack – for leaving the cake to cool down on once out of the oven
How long does this Lemon Pound Cake keep for?
This Lemon Pound Cake keeps covered in the fridge for up to a few days – it’s best reheated in the toaster!
More vegan lemon desserts:
- White Chocolate Lemon Cake
- Lemon Layer Cake
- Lemon Poppy Seed Cake
- Lemon Drizzle Cake
- Lemon Curd
- Lemon Pie
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
This Gluten-Free Vegan Lemon Pound Cake is easy to make, super moist and perfectly tangy!
- 60 g coconut oil (or sub olive or vegetable oil)
- 230 ml plant-based yogurt (I used coconut yogurt but you can use any other plant-based milk)
- 4 tablespoons lemon juice
- 2 tablespoons lemon zest
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 150 g ground almonds (almond meal) *
- 150 g gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the yogurt to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash of any plant-based milk if it’s looking too dry
Transfer the mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin)
Bake in oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean
Once out the oven, leave to cool completely before cutting
Keeps covered in the fridge for up to a few days - best reheated in the toaster!
*You can alternatively use almond flour
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