Dairy-Free Lemon Cake

Dairy-Free Lemon Cake

DAIRY-FREE LEMON CAKE

The secret ingredient in this dairy-free lemon cake makes it incredibly moist and citrusy. Our go-to lemon cake recipe is now this one.

SURPRISING BAKING INGREDIENT

This is the story of how silken tofu came to the rescue. For the most part, tofu receives a bad rap because of its bland flavor and unusual texture. However, silken tofu defies this stereotype and is an incredibly versatile ingredient.

Sweet and savory dishes benefit from its versatility, as it takes on the flavors of the dishes they’re served with while yet retaining a distinct tofu flavor.

The cake was sweet, lemony, moist, and had a dense texture that I couldn’t get enough of. If you’re lactose-intolerant or don’t like “tofu,” this cake is for you!

Tofu baked goodies, please. It exists, and you must incorporate it into your life immediately.

INGREDIENTS:

CAKE:

  • 3 extra-large eggs
  • 1½ cups of all-purpose flour
  • 1⅓ cups of sugar
  • 1 cup of silken tofu
  • ½ cup of vegetable oil
  • 2½ tablespoons of freshly squeezed lemon juice
  • 2 teaspoons of baking powder
  • ½ teaspoon of salt
  • ½ teaspoon of pure vanilla extract
  • zest of 2 lemons

GLAZE:

  • 1 cup of confectioners’ sugar
  • sifted
  • 2 tablespoons of a freshly squeezed lemon juice

INSTRUCTIONS:

CAKE:

  1. Set your oven to 350 degrees. To combine the dry ingredients, sift the flour, baking soda, and salt into a medium basin.
  2. You should fully break up your block of silken tofu by whisking it in a different basin. Add the sugar, eggs, lemon zest, freshly squeezed lemon juice, vanilla essence, and 1 cup of the mixture to a large bowl.
  3. After that, incorporate the dry components into the wet ones. The vegetable oil is then added and folded in until well combined.
  4. A standard 9″ loaf pan can be prepared by lining it with parchment paper and then coating the parchment with cooking spray or shortening of your choice. Pour mixture into loaf pan and tap to eliminate air bubbles.
  5. For 75 to 85 minutes, bake the cake (ours took 85 minutes). Because the tofu behaves differently than regular yogurt, it takes a little longer. You’ll be rewarded for being patient! Tent your cake with foil if it is getting a little dark.
  6. The cake is finished when a toothpick poked into it comes out clean. Before taking the cake from the pan and letting it cool entirely on a wire rack, let it cool for 15 minutes on the counter. The cake should be covered with plastic wrap or a cake dome and left to sit overnight for the best results when thoroughly cooled. The cake can truly absorb moisture because of this.
  7. After the cake has cooled, combine powdered sugar and lemon juice. Pour carefully over the cake after properly stirring it up. You can set aside some to serve alongside the cake if you’d like.

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