Happy Juneteenth vegan lovas!! As stated in my stories – I knew I wanted to make something to remind me of my fam bam today – and this moist, succulent lemon cake fit the trick! Thanks, @peanutbutterjillybeans for the recipe – I did add my own little spin on things by adding my own lemon frosting (bc who doesn’t love double lemon), a smidge of lemon extract (to bring more lemon Flava ?? ) and lastly some sprinkles!! all the details are below. Everyone be safe and enjoy your Juneteenth! Video on my how to here.


Recipe by blkandveganCourse: Dessert, BreakfastCuisine: American
Prep time


Cooking time



Lemon, Sugar and love – SO MOIST! Enjoy!


  • 1/4 cup melted butter

  • 1 cup almond milk

  • 1/2 cup lemon juice

  • 1 tsp vanilla

  • 2 tsp lemon extract

  • 1 cup sugar

  • 1 1/3 tsp baking powder

  • 1 tsp baking soda

  • 2 1/4th cup all purpose flour

  • Sprinkles to taste

  • Frosting
  • 1 3/4th cup powdered sugar

  • 2 tsp lemon extract

  • 2 – 4 tsp almond milk

  • 1 tsp vegan butter


  • Warm up your butter and almond milk together and set your oven to 375
  • Mix your almond milk, butter, lemon juice, vanilla, lemon extract and sugar
  • Next, add baking soda and powder and quickly (and I mean quickly!) add your flour and mix until combined
  • Fold in your sprinkles
  • Set loaf in oven for 45 mins!
  • Combine icing ingredients and lay over loaf once completely cooled