This is the easiest vegan lemon cake you will ever make! This one-bowl recipe takes minutes to make and bakes in just 30 minutes. Perfect for a last minute meeting or a special occasion!
The filling lemon flavor is carried deliciously by a soft, melt-in-the-mouth cake crumb. This recipe is so easy, you won’t believe how delicious the result is.
If you’re expanding your healthy baking repertoire, give it a try Vegan strawberry cake or this Dairy Free Vanilla Cupcakes.
This vegan lemon cake has a soft and fluffy texture and a bright, fresh taste! The cake is moist while the frosting is smooth and creamy. This homemade vegan cake recipe is great for Spring, Easter, Mother’s Day, and Summer!
Why you will love this recipe
- Vegan in one step lemon Cake: Beat in a mixing bowl. The preparation time for this cake is minimal.
- Cost efficient: This cake uses regular, store-bought ingredients that don’t cost the earth.
- Long lasting: This cake stays fresh for days. Store it in the fridge.
- A base to play with: Add other delicious ingredients to this basic recipe. Try it with fresh blueberries, poppy seeds or toasted coconut.
- Fresh taste: The lemon flavor is bright, fresh and tangy.
- Gluten free: Make this cake gluten free with gluten free flour.
- Versatile: This cake is suitable for so many different occasions! Bake it for Easter, Mother’s Day, birthdays, summer and family gatherings.
ingredients and substitutes
Check out the ingredients for this vegan lemon cake recipe. For full measurements scroll down to the recipe card below.
granulated sugar: Plain old white sugar is perfect for this recipe. You want it to be lump free. If the batter has lumps, whisk it lightly before adding to the batter.
all purpose flour: Sieved flour works best for a smooth cake batter. If you want a gluten-free cake, use your favorite gluten-free brand. All other ingredients are already gluten free.
Baking powder: Use fresh baking powder for a well risen cake. This is an important ingredient as there are no eggs in the cake batter.
plant milk: Choose one of your favorites. Oat milk, soy, coconut, almond or rice milk
vegetable oil: Avocado, canola and mild olive oil are delicious in this case.
vanilla extract: Use a quality extract whenever possible. If you like, replace it with lemon essence (also good quality).
lemon juice and zest: Fresh lemon juice is the first prize. You can also make this cake with orange juice and zest (also fresh) or grapefruit juice and zest (a completely different experience). Use half lemon and half lime juice for a fun flavor combination.
Vegan Frosting: Use vanilla or lemon depending on taste preference. Lemon glaze provides a more intense citrus experience. Vanilla balances the citrus notes a bit and is lighter on the palate. All you need is a store-bought vegan frosting. Feel free to make a homemade portion if you like.
taste and texture
This moist vegan lemon cake is the perfect combination of citrus and a touch of sweetness. It contains no sugar and is therefore wonderfully balanced. The vegetable oil in the recipe gives a nice velvety crumb.
The soft and fluffy cake crumb melts in your mouth. Each bite is followed by a hint of frosting. It really is the most delicious and at the same time the simplest cake.
How to do
Step 1
Preheat the oven to 175 degrees Celsius. Spray two 8-inch round cake pans with nonstick spray.
step 2
In a large mixing bowl add flour, sugar and baking powder. stir together
step 3
Add the rest of the ingredients except the icing. Stir until everything is well mixed.
step 4
Pour the batter into the two greased pans.
step 5
Bake for 30 to 32 minutes or until a toothpick inserted into the cake comes out clean.
step 6
Take the vegan lemon cake out of the oven. Let the cakes cool for 10 minutes. Then take the cakes out of the mold and let them cool completely on a wire rack.
step 7
Once completely cool, add frosting. Freeze one cake and then place the other cake on top. Frost on top!
Expert tips and tricks
Use room temperature ingredients: Use room temperature oil. Cold vegetable oil does not mix easily with the other ingredients. In addition, the dough should be silky and light.
Grease the molds well: Nothing is worse than a cake stuck to the edge of the pan. Apply a liberal amount of non-stick spray to the sides.
Change the can: Use this recipe in a Bundt pan for a different shape and look. Be sure to grease and flour the mold well. If baking a full batch of batter in a single pan, increase the baking time as needed.
Let the cake cool: Chill this vegan lemon cake before frosting and/or storing. This will prevent the cake from sweating and becoming sticky.
Do not mix the dough too much: Your cake will likely become dry if you over-mix it. This is because the gluten develops excessively and the baked cake becomes stretchy and dry rather than soft and light.
Store the cake in an inverted container: Place the cake on the lid of the container. Next, place the container on top of the cake. This way you don’t have to reach into a deep container to pull out the cake.
How to serve and store it
Serve this vegan lemon cake as part of a tea party or as a birthday cake. Sprinkle with sprinkles, edible flowers and glitter. So beautiful! It’s also great for a spring party at Easter.
This vegan lemon cake is a delicious, quick to make cake for afternoon tea. Wrap it up and give it as a gift or serve it to the kids with ice cream and a squeeze of lemon curd. What a reward; what a treat.
To store this vegan lemon cake recipe, first chill it. Complete. Once it has reached room temperature and frozen with ice, place in an airtight container. Use a tin or plastic container high enough not to touch the top of the cake.
This vegan lemon cake has a shelf life of approx. 5 days. It will freeze for 2 to 3 months.
frequently asked Questions
Use an egg substitute like mashed banana or a combination of baking soda and apple cider vinegar. Another good option is a chia egg. To prepare a chia egg, mix 1 tablespoon of chia seeds with 3 tablespoons of water. Once the mixture has turned into a jelly, your “egg” is ready.
Vegan cakes, like this vegan lemon cake, contain no ingredients of animal origin. Instead, they only use plant-based ingredients. The main items to replace are eggs, butter, honey and milk. Easy alternatives include chia eggs, vegan butter, maple syrup, and plant-based milk.
No, the flour in this recipe makes it a wheat-based recipe. Gluten-free flour can be substituted for the all-purpose flour to make vegan gluten-free lemon cake.
Yes you can. Use cupcake liners to prevent sticking. Bake for just 15 to 18 minutes or until a toothpick comes out clean.
Yes, this is a freezer-safe cake.
It’s possible, although fresh lemon juice tastes best.
Equipment needed
hand mixer: This hand mixer is practical, easy to clean and robust. This recipe can be mixed by hand or with an electric mixer.
Pyrex 3 glass mixing bowls: These are the best mixing bowls for baking cakes.
Pyrex glass measuring cup: These glass measuring cups are great for baking and cooking.
whisk: Whisk or stir the cake batter.
8 inch cake pans: These are my favorite affordable cake pans. They are easy to clean and bake wonderfully.
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If you make this vegan lemon cake recipe, I would really appreciate a review! You can find more great recipes on mine Facebook site.
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Vegan lemon cake
This vegan lemon cake has a soft and fluffy texture and a bright, fresh taste! The cake is moist while the frosting is smooth and creamy. This homemade vegan cake recipe is great for Spring, Easter, Mother’s Day, and Summer!
instructions
-
Preheat the oven to 175 degrees Celsius. Spray two 8-inch round cake pans with nonstick spray.
-
In a large mixing bowl add flour, sugar and baking powder. stir together
-
Add all remaining ingredients except the icing. stir together
-
Pour the batter into the two greased pans.
-
Bake for 30 to 32 minutes or until a toothpick inserted into the cake comes out clean.
-
Take out of the oven. Let the cakes cool for 10 minutes. Then remove the cakes from the mold and place them on a wire rack to cool completely.
-
Once completely cool, add frosting. Freeze one cake and then place the other cake on top. Frost on top!
(See the post above for instructional photos and other helpful information about this recipe.)
Remarks
- Be sure to use 8-inch cake pans, not 9-inch ones.
- Spray the cake pans liberally with non-stick spray.
- Mix the cake batter until there are no more lumps of flour.
- Replace all-purpose flour with 1:1 gluten-free flour if needed.
- Don’t bake too long.
- Once a toothpick comes out clean, remove the cakes from the oven.
- Allow the cakes to cool completely before adding the frosting.
- Feel free to use any flavor frosting.
- Store the cake in the refrigerator for up to 4 days.
Nourishment
Calories: 428kcal | Carbohydrates: 68G | Protein: 4G | Fat: 16G | Saturated Fatty Acids: 3G | Fiber: 1G
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