Healthy Vegan Lemon Snack Cake

Healthy Vegan Lemon Snack Cake
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I believe that you would be delighted at the delicious and wholesome flavor of this healthy vegan lemon snack cake. This is not your average 2-layer cake, hence why it is called a snack cake. Yet it’s still your average cake nonetheless – same flavor, texture, etc.

Snack Cake Vs Regular Cake

To expound on this, a snack cake is just a smaller one-layer version of a regular 2-layer cake. That’s all. Usually an 8 inch square baking pan or a similar size is used. And this in turn produces a square cake slice which is normally labeled as a “snack” portion. Interesting info right there, huh?

To be honest with you, I was inspired by this vegan lemon cake recipe by Brandi from The Vegan 8. I tried out this recipe way before becoming a recipe creator, but I can’t forget how simple and easy the recipe was to make. Also I remember being impressed by how delicious a vegan cake could really be. Be sure to check her blog out. It’s so full of amazing and healthy vegan recipes.

Oh, by the way; here are a couple more cake recipes I think you would like. One is this easy to make and delicious vegan oat flour cake recipe. And also this super yummy chocolate oat breakfast cake recipe.

Snack Cake of Your Dreams

So, I’m sure that you would love to know more about this healthy vegan lemon snack cake, correct? First of all, though it’s definitely healthy and vegan; it is absolutely so delicious with a light hint of lemon flavor shining through. And as for the texture? Well, it’s delightfully moist and fluffy.

Secondly, I could describe this as the snack cake of your dreams. Not trying to brag at all, haha – just sayin! Adding to that, I would implore you to add that lemon glaze (seen in photo) on top. The glaze really brings out so much flavor in the cake.


And here we are. I’m sure you want to know what ingredients are needed in order to make this healthy vegan lemon snack cake – am I right? Without further ado, here they are:

  • All Purpose Flour: I haven’t tried another flour for this recipe as I think that all-purpose flour works the best with the lemon flavor of this cake.
  • Baking Powder: Baking powder is the essence of a cake – in order to help it rise as it should. Without it, a cake would be flat.
  • Baking Soda: Baking soda works along with baking powder to leaven the cake (help it rise).
  • Salt: A touch of salt is all that is usually needed to enhance the overall flavor of this cake.
  • Ground Flaxseed: This is optional, but adding it is beneficial to your health (omega 3s), and you can’t even taste it in the cake.
  • Cane Sugar: In my baking recipes I try to not use more sugar than I should – and the recipes still taste perfectly sweet enough (at least to me, haha). *If the batter is not sweet enough for you – just add in an extra tablespoon or so to your liking*
  • Vanilla Extract: Many cakes depend on the addition of this for maximum flavor. Just a small amount makes a big difference in taste.
  • 1/2 tablespoon oil (I usually only use a small amount of organic canola oil in my recipes when needed. If not canola oil, try using a neutral-flavored oil such as vegetable oil.
  • Apple Cider Vinegar: A couple of times while recipe testing a cake or similar dessert, I have forgotten to add this in. Oh, how much flatter and less fluffy it would turn out! In vegan baking, apple cider vinegar works along with the baking powder/baking soda to assure a high rise along with a light fluffy texture – since there are no (dairy) eggs included.
  • Fresh Lemon Juice: It’s easy to just squeeze fresh lemon juice out of a lemon (just make sure that you take all the seeds out though!) I’ve tried using concentrated lemon juice in a couple of recipes in the past, and it doesn’t compare.
  • Milk: I used dairy-free almond milk for this recipe as it’s vegan. Moreover you can use dairy milk if you prefer.

I’d love to hear from you if you’ve tried out this healthy vegan lemon snack cake recipe. Be blessed!

vegan lemon snack cake

Healthy Vegan Lemon Snack Cake

This cake will have you forgetting that it’s healthy. It’s so delicious and perfectly moist.
Prep Time 20 mins
Cook Time 33 mins
Total Time 53 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 88.98 kcal


  • 1 1/2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp ground flaxseed (optional)
  • 1/4 cup and 2 tbsp cane sugar
  • 1/2 tsp vanilla extract
  • 1/2 tbsp oil (organic canola, vegetable, etc.)
  • 1 tsp apple cider vinegar
  • 2 tbsp and 1/2 tsp freshly squeezed lemon juice
  • 1 1/4 cups + 1/2 tbsp dairy-free or regular milk


  • Preheat oven to 350 degrees. In large mixing bowl, combine all of the dry ingredients (flour – sugar).
  • Add in all the wet ingredients (vanilla extract – milk). Combine everything until the batter is mostly smooth. Don’t overmix it..
  • Add batter to greased 8 inch square baking pan. Bake for 30-33 minutes (check with toothpick to make sure it’s well done). *If glazing the cake – let it cool down first*
  • Lemon glaze: In medium bowl combine 3/4 cup powdered sugar, 2 1/2 teaspoons fresh lemon juice, 1/4 teaspoon vanilla extract, and 1/2 tablespoon + 1/2 teaspoon milk (dairy-free or regular) with a fork until very smooth.
Keyword cake recipe, delicious, dessert, dessert recipe, vegan, vegan recipe