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Copycat Trader Joe’s Lemon Mini Sheet Cake Recipe

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3.8 from 14 reviews

This Copycat Trader Joe’s Lemon Mini Sheet Cake is a delightful vegan and gluten-free treat featuring a soft, fluffy lemon cake topped with a creamy lemon cream cheese frosting. Bright, tangy, and perfectly balanced, this cake is ideal for gatherings or a refreshing dessert that captures the beloved flavors of the original.

  • Total Time: 45 minutes
  • Yield: 12 servings

Ingredients

Cake

  • 1/2 cup vegan butter, room temperature
  • 1/4 cup neutral oil (avocado oil recommended)
  • 1 1/2 cups granulated sugar
  • 2 tbsp lemon zest (about 3 lemons)
  • 1 3/4 cups non-dairy milk, room temperature
  • 1 1/2 tbsp vanilla extract
  • 3 cups gluten-free flour
  • 3 1/2 tsp baking powder
  • 1 tsp sea salt

Lemon Cream Cheese Frosting

  • 1/4 cup vegan butter
  • 4 oz vegan cream cheese
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • 1-2 tbsp lemon juice
  • 1 tbsp lemon zest

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch sheet pan with parchment paper to prevent sticking.
  2. Cream Butter, Oil, Sugar, and Lemon Zest: In a large bowl, cream together the vegan butter, neutral oil, lemon zest, and granulated sugar. Beat for a few minutes until the mixture is light, fluffy, and well combined.
  3. Add Milk and Vanilla: Stir in the non-dairy milk and vanilla extract. The batter might appear slightly separated at this stage—this is normal.
  4. Combine Dry Ingredients: Add the gluten-free flour, baking powder, and sea salt to the wet mixture. Mix gently until just combined, taking care not to overmix to ensure a tender crumb.
  5. Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 30 minutes, rotating the pan halfway through to ensure even baking. The cake is done when a toothpick inserted in the center comes out clean.
  6. Cool the Cake: Transfer the cake to a cooling rack and allow it to cool completely to room temperature before frosting to avoid melting the frosting.
  7. Prepare the Frosting: In a large bowl, beat the vegan butter and vegan cream cheese together until soft and fluffy. Gradually add powdered sugar, vanilla extract, and a pinch of sea salt, mixing slowly until the frosting reaches your desired consistency.
  8. Add Lemon Flavor: Optionally, mix in 1 to 2 tablespoons of lemon juice and lemon zest to intensify the lemon flavor in the frosting.
  9. Frost the Cake: Spread the frosting evenly over the cooled cake. Garnish with lemon slices and edible flowers if desired for an elegant touch.

Notes

  • Ensure the vegan butter and non-dairy milk are at room temperature for best mixing results.
  • Do not overmix the batter once the flour is added to keep the cake light and fluffy.
  • Rotate the cake pan halfway through baking to promote even cooking.
  • Allow the cake to cool fully before frosting to prevent the frosting from melting or sliding.
  • You can adjust the amount of lemon juice in the frosting for more or less tartness based on your preference.
  • This cake is gluten-free and vegan, making it suitable for those with dietary restrictions.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://cozykitchenbymaya.com/copycat-trader-joes-lemon-mini-sheet-cake-recipe/