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Lemon Caramel Cake

Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 20 minutes

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 9x9-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.