When life gives you lemons, make lemon cake!
This lemon cake is a delicious treat, it’s easy to make, and it’s 100% vegan! All the ingredients listed are easily available without plastic packaging, so there’s really no need to feel guilty at all when snacking on this cake. It’s super moist and fluffy, and goes great with a warm cup of loose leaf green or Rooibos tea. Seriously, this is the perfect snack for elevenses!
This cake is also perfect for hot summer afternoons with its tangy, sweet flavor. Treat yourself to a slice of lemon cake and wash it down with a cold glass of iced tea.
This recipe is modified from Sabrina’s Dinner then Dessert recipe to not only make it vegan, but also make it zero waste!
Ingredients
- 1 1/2 cups unbleached flour (bulk aisle)
- 1/2 teaspoon salt (bulk aisle)
- 1 teaspoon baking powder (bulk aisle)
- 1 cup sugar (bulk aisle)
- 3/4 cup Almond Milk (cardboard, glass, or make your own)
- 1/2 cup coconut oil (glass)
- 1/2 cup of unsweetened apple sauce (glass or make your own)
- 2 tablespoons fresh lemon juice (loose produce)
- 2 teaspoon vanilla extract (refill, glass)
Directions
1.) Preheat the oven to 350F.
2.) In a large bowl, mix flour, salt, baking powder, sugar and lemon zest and stir until blended.
4.) Whisk together the wet and dry ingredients until just combined. Spread batter into a greased loaf pan (use coconut oil to grease) and bake for 60 minutes.
- 2 cups powdered sugar (bulk aisle)
- 2 tablespoons fresh lemon juice (loose produce)
- 1 teaspoon vanilla (refill, glass)
**This recipe was modified from Sabrina’s Dinner then Dessert recipe to not only make it vegan, but also make it zero waste.
Zero Waste California 
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