Gluten-Free Vegan White Chocolate Lemon Cake - Rhian's Recipes (2024)

4.10 from 11 votes

Course: Dessert

Cuisine: American, British

Keyword: vegan lemon cake, vegan white chocolate cake

Prep Time: 40 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 55 minutes minutes

Author: Rhian Williams

For the cake:

• ▢ 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
• ▢ 180 ml (¾ cup) unsweetened almond milk (or any other plant-based milk)
• ▢ 8 tablespoons lemon juice
• ▢ 2 tablespoons lemon zest
• ▢ 12 tablespoons maple syrup (or sub any other sweetener)
• ▢ 1 teaspoon vanilla extract
• ▢ Pinch salt
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) *
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)

For the buttercream:

• ▢ 100 g (⅔ cup) raw cashew nuts soaked in cold water overnight or in boiling water for 10 minutes
• ▢ 30 g (1 oz) cocoa butter
• ▢ 3 tablespoons maple syrup (or sub any other sweetener)
• ▢ 2 tablespoons lemon juice
• ▢ 3 tablespoons unsweetened almond milk (or sub water or any other plant-based milk)
• ▢ ½ teaspoon vanilla extract
• ▢ 3 tablespoons coconut yogurt (or sub coconut milk, or any other plant-based yogurt)

For the cake:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)

• Once melted, add the milk to the same bowl along with the lemon juice, lemon zest, maple syrup, vanilla, salt and ground almonds

• Sift in the flour, baking powder and bicarbonate of soda

• Mix well, adding a tiny splash more milk if it’s looking too dry

• Transfer mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm springform baking tins)

• Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean

• Once done, turn the cakes out onto wire racks and leave to cool completely before frosting

For the buttercream:

• Drain soaked cashews and add to a food processor** or blender (or hand-held blender) along with all the other ingredients

• Whizz until completely smooth

• Taste and adjust flavour if necessary

• Put the mixture (keep it in the food processor but you can transfer to a bowl if you wish) into the fridge and leave to harden slightly before using to frost the cake

To frost and decorate the cake:

• Place one half of the cake onto a plate or cake stand and spread half of the buttercream onto it

• Place the other half of the cake on top of that and use rest of the buttercream to spread on top of the cake

• Decorate with edible flowers or whatever else you fancy!

• Tastes best when fresh but keeps covered in the fridge for up to a few days

*You can alternatively usealmond flour.

**If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.

Nutrition Facts

Gluten-Free Vegan White Chocolate Lemon Cake

Amount Per Serving

Calories 409Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 8g40%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Sodium 79mg3%

Potassium 215mg6%

Carbohydrates 47g16%

Fiber 4g16%

Sugar 25g28%

Protein 8g16%

Vitamin A 2IU0%

Vitamin C 10mg12%

Calcium 153mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.