Katja’s vegan lemon cake

Olivia Morffew

This simple, delightful lemon cake is Katja Fuhrmann’s vegan adaptation of a family-favourite recipe from her childhood in Germany. 

ingredients 

• 2 1/4 cups plain flour 

• 1 cup sugar 

• 2 teaspoons baking soda  

• 1 teaspoon bicarb soda  

• 1/2 cup water 

• 1/2 cup coconut oil, melted  

• 1/4 cup lemon juice 

• Zest of 1 lemon 

• Optional: 2–3 slices of lemon to decorate 

methods

1. Preheat oven to 200 degrees celsius. 

2. Grease a 28x18cm pan. 

3. Combine dry ingredients (excluding the lemon zest) in a large bowl. 

4. Add lemon juice, water, and coconut oil and mix until smooth. 

5. At this stage, your batter should be thick but pourable. If it is too thick, add water 1 tablespoon at a time until you reach the desired consistency. 

6. Add the lemon zest and mix to combine. 

7. Pour the batter into the greased pan. 

8. Bake for 30 minutes, or until a skewer inserted into the centre comes out clean and the top is a golden brown. 

9. Garnish with lemon slices, if using. 

RECIPE MAKES:  

1 28x18cm cake  

6-8 servings