Vegan Lemon Cake

Ingredients:
For the cake:
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup unsweetened almond milk (or any plant-based milk)
1/3 cup vegetable oil (or melted coconut oil)
1 tbsp apple cider vinegar
2 tbsp lemon zest (about 2 lemons)
1/4 cup fresh lemon juice (about 2 lemons)
1 tsp vanilla extract
For the lemon glaze:
1 cup powdered sugar
2-3 tbsp fresh lemon juice
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, lemon zest, lemon juice, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if necessary.
Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
Let the glaze set for a few minutes before serving.
Tips:
For added flavor, you can fold in 1/2 cup of poppy seeds into the batter.
Garnish with fresh lemon slices or zest for a decorative touch.
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.