Vegan Lemon Cherry Sheet Cake
This vegan sheet cake is easy to put together, and makes a beautifully moist and flavorful cake perfect for desserts and snacks anytime. Lit up with the tang of lemon and sweet cherry chunks, it keeps well to satisfy your sweet cravings for a week or so.
Ingredients
- 2 tablespoons chia seeds
- 2 cups all-purpose flour
- 3/4 cup almonds finely ground
- 3 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup neutral oil sunflower or olive
- 2 Limoneira lemons zest & juice
- 1 cup unsweetened oat milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fine sugar
- 9 ounces cherries pitted
Glaze
- 1 cup icing sugar
- 1 lemon zest & juice
Instructions
- Preheat the oven to 350 °F, and line a 9″ x 13″ cake pan with parchment paper.
- Add the chia seeds to 4 tablespoons of water in a small bowl.
- Set aside for now – it will gel as you prepare the rest.
- In a large bowl, combine the flour, lemon zest, finely ground almonds, baking powder and salt. Whisk to sift together, blending well.
- In a second bowl, beat the oil with the lemon juice, oat milk and vanilla extract.
- Beat the sugar into the wet ingredients. Add the gelled chia seeds last.
- Add the dry ingredients to the wet in three batches, mixing until well blended, but not over-beaten.
- Pour into the prepared cake pan.
- Drop the cherries into the batter, letting them fall into the cake all over the pan.
- Bake for 35 to 40 minutes, until a sharp knife inserted into the center comes out clean.
Glaze
- Mix the icing sugar, lemon zest & juice together.
- Allow the cake to cool for 15 to 20 minutes, and then drizzle with glaze.
Tried this recipe?Let us know how it was!
