Vegan Lemon Cake Recipe: Light, Zesty, and Irresistible

Have you ever wondered what makes a lemon cake taste so uplifting? I felt something was missing in my baking adventures until I stumbled upon the perfect blend of zingy lemons and plant-based goodness. Today, I’m sharing my favorite vegan lemon cake recipe—a cake that’s moist, full of citrusy flavor, and so simple to make that it might just become your go-to dessert for every occasion.

Why You’ll Love This Vegan Lemon Cake

• Bursting with Fresh Lemon Flavor: Made with real lemon juice and zest, this cake is bursting with natural citrus goodness.
• Easy to Make: Simple ingredients and a one-bowl approach mean less mess and more time enjoying delicious cake.
• Moist and Fluffy: The combination of plant-based milk and oil gives this cake an incredible moistness, while baking powder makes it light and airy.

Ingredients

Here’s everything you’ll need to make this delicious cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup neutral oil (e.g., sunflower or vegetable oil)
• 3/4 cup plant-based milk (almond, soy, or oat)
• 1/4 cup fresh lemon juice
• 2 tbsp lemon zest (from about 2 lemons)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Lemon Glaze Ingredients

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice

Instructions

1. Preheat the Oven

• Preheat your oven to 350°F (180°C). Grease an 8-inch (20 cm) round cake pan or line it with parchment paper.

2. Mix the Dry Ingredients

• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

3. Add the Wet Ingredients

• Pour in the oil, plant-based milk, lemon juice, lemon zest, vanilla extract, and apple cider vinegar. Mix until just combined, being careful not to overmix.

4. Bake

• Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

5. Prepare the Lemon Glaze

• While the cake is cooling, prepare the glaze by mixing the powdered sugar and lemon juice in a small bowl. Adjust the consistency by adding more lemon juice, a little at a time, until you reach a pourable glaze.

6. Glaze the Cake

• Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides for a beautiful finish.

Tips for the Best Vegan Lemon Cake

• Fresh Lemons Are Key: Use freshly squeezed lemon juice and zest for the best flavor. The zest adds a lot of aromatic oils that really make the cake shine.
• Don’t Overmix: When mixing the batter, stir just until the ingredients are combined. Overmixing can lead to a dense cake.
• Let It Cool Completely: Make sure the cake is completely cool before glazing. Otherwise, the glaze might melt and slide off.

Frequently Asked Questions

Can I Make This Cake Gluten-Free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for structure.

How Should I Store This Lemon Cake?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It can also be frozen for up to 3 months—just thaw overnight in the fridge before serving.

A Slice of Zesty Heaven

There’s something so comforting about a slice of lemon cake—it’s like a ray of sunshine on a plate. Whether you’re making it for a special occasion or just to treat yourself, this vegan lemon cake is guaranteed to bring smiles and maybe even a few happy dances. Give it a try, and let me know in the comments below how it turned out!

Do you love baking vegan desserts as much as I do? Feel free to share your favorite recipes or baking tips in the comments—I’d love to hear from you!