Vegan Lemon Cake
User Reviews
5.0
117 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
12
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Calories
471 kcal
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Course
Dessert
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Cuisine
American, International
Vegan Lemon Cake
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This easy one-bowl vegan lemon cake is light, fluffy and zingy! You don't need any unusual ingredients and it's moist and delicious.
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Ingredients
- 300 ml (1 ¼ cups) dairy free milk (soy, almond etc...)
- 1 tablespoon lemon juice
- 150 g (¾ cup) dairy free margarine
- 3 tablespoon golden syrup or use agave or maple syrup (maple will make a slightly less sweet cake)
- zest of 2 lemons
- 275 g (2 ¼ cups) plain (all-purpose) flour
- 150 g (½ cup) granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
For the vegan lemon frosting (double to cover the sides as well)
- 150 g (¾ cup) dairy free margarine
- 400 g (3 ⅓ cups) powdered icing sugar (confectioner's sugar)
- 3 tablespoon lemon juice
Yellow drizzle (optional)
- 100 g (¾ cup) powdered icing sugar
- 1-2 tablespoon lemon juice
- yellow food colouring
Instructions
- Preheat the oven to 180° C/160° C fan (350F). Lightly grease 3 x 6" baking pans or 2 x 20cm/8" round baking pans.
- Stir the lemon juice into the milk and set aside.
- In a pan over a medium heat, melt the dairy free margarine and syrup together. Set aside to cool slightly.
- Sieve the flour, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl.
- Pour the milk, melted margarine mixture and lemon zest over the flour mixture and stir well until it becomes a smooth batter.
- Divide the mixture between the two prepared pans and bake for 30-35 minutes (for 2 x 20cm/8") or 25-30 minutes (for 3 x 15cm/6") or until an inserted skewer comes out clean.
- Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
For the lemon frosting
- Beat together all the frosting ingredients until smooth.
- When the cakes are completely cold, sandwich together with some icing. Spread the remaining icing over the top and sides of the cake.
- For the drizzle
- Mix the powdered sugar and 1 tablespoon of lemon juice until smooth. If necessary add a little more lemon juice. Add a small amount of yellow food colouring until the desired colour is reached. Spoon into a piping bag with a small nozzle inserted. Pipe drizzles over the cake edge.
Notes
- Don’t over-mix the batter when adding the dry ingredients. Combine well, but don’t beat.
- Substitute orange zest and juice for a totally different flavour.
- Freezable: you can freeze the un-frosted cakes for up to 1 month.
- Decorate the cake with edible flowers to make it extra special. I used edible borage flowers.
- Turn this into vegan lemon cupcakes by filling the cups of a lined muffin pan and bake for 15-20 mins.
- I used 3 x 6" baking pans that I found on Amazon (affiliate link). I like that I can make a cute little cake with three layers without it being huge.
- You can make this cake in two layers by using 2 x 20cm / 8 inch round baking pans and baking for 30 minutes.
- Increase the ingredients by 50% to make this cake in 3 x 20cm / 8 inch baking pans.
- You must also try my vegan Victoria sponge, vegan vanilla cake, vegan chocolate cupcakes and even vegan kale orange cake!
- They're all really moist, light and decadent.
- Or even my vegan carrot cake and vegan banana bread. Looking for something different?
- Try vegan red velvet cupcakes or vegan vanilla cupcakes.
Nutrition Information
Show Details
Calories
471kcal
(24%)
Carbohydrates
79g
(26%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Sodium
301mg
(13%)
Potassium
161mg
(5%)
Sugar
59g
(118%)
Vitamin A
955IU
(19%)
Vitamin C
2.4mg
(3%)
Calcium
88mg
(9%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 79g | 26% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Sodium | 301mg | 13% |
| Potassium | 161mg | 3% |
| Sugar | 59g | 118% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 88mg | 9% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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