Lemon Caramel Cake
Ingredients
Lemon Cake:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened applesauce
- ½ cup plant-based milk almond, soy, or oat
- ⅓ cup melted coconut oil or vegetable oil
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar or white vinegar
Caramel Glaze:
- ¾ cup light brown sugar
- ¼ cup dairy-free butter
- ¼ cup canned coconut milk full-fat for richness
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
Prepare the Lemon Cake:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan or a 9×9-inch square pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the applesauce, plant-based milk, melted coconut oil, lemon juice, lemon zest, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly.
Bake the Cake:
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Caramel Glaze:
- In a small saucepan, combine the brown sugar, dairy-free butter, and coconut milk.
- Heat over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce heat and simmer for 2-3 minutes, stirring occasionally, until the caramel thickens slightly.
- Remove from heat and stir in the vanilla extract and lemon juice.
Glaze the Cake:
- Once the cake is completely cooled, place it on a serving plate.
- Pour the warm caramel glaze over the top of the cake, allowing it to drip down the sides.
- Use a spatula to spread the glaze evenly if needed.
Serve:
- Let the glaze set for about 15 minutes before slicing.
- Serve at room temperature or slightly chilled. Enjoy!
Notes
- Applesauce: Acts as a substitute for eggs, adding moisture and acting as a binder.
- Coconut Oil: Adds richness and moisture to the cake. You can substitute with another vegetable oil if preferred.
- Lemon Zest and Juice: Provides a fresh, tangy flavor to balance the sweetness of the caramel.
- Coconut Milk: Full-fat coconut milk provides the best texture for the caramel glaze.