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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 272.3
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 100.7 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.0 g

View full nutritional breakdown of Vegan Lemon Sheet Cake calories by ingredient
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Vegan Lemon Sheet Cake

Submitted by: JO_JO_BA
Vegan Lemon Sheet Cake

Introduction

Adapted from Bryanna Clark Grogan to better fit a 9x13" pan. She notes to use shiny pans, I don't have any like that so I used my old dingy ones and they worked fine. It's a great, light and fluffy cake that is perfect unfrosted for summer BBQs or dolled up for tea. Adapted from Bryanna Clark Grogan to better fit a 9x13" pan. She notes to use shiny pans, I don't have any like that so I used my old dingy ones and they worked fine. It's a great, light and fluffy cake that is perfect unfrosted for summer BBQs or dolled up for tea.
Number of Servings: 12

Ingredients

    10 oz sugar
    4 oz margarine
    2 tbsp lemon juice
    grated zest of 2 lemons
    1 tsp vanilla
    2 tsp lemon extract
    12.3 oz flour
    1 tbsp baking powder
    3/4 tsp baking soda
    3/4 tsp salt
    1 cup water
    1 cup (soy or rice) milk

Directions

Preheat oven to 350F, grease a 9x13 pan.
Cream together sugar and margarine. Add lemon juice, zest, vanilla and lemon extracts and beat well.
Whis together dry ingredients in a medium bowl.
Mix the water and soy milk in a measuring cup or small dish.
Add dry ingredients alternately with the liquids, beating well after each addition.
Bake 35-40 minutes, or until cake tests done.
Cool completely in the pan before turning out.

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.






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