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5.0 from 117 votes

Vegan Lemon Cake

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12
Calories: 471 kcal
Course: Dessert
Cuisine: American , International

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

    Cup of Yum
  1. 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.
  2. Stir the lemon juice into the milk and set aside.
  3. In a pan over a medium heat, melt the dairy free margarine and syrup together. Set aside to cool slightly.
  4. Sieve the flour, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl.
  5. Pour the milk, melted margarine mixture and lemon zest over the flour mixture and stir well until it becomes a smooth batter.
  6. 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.
  7. 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
  1. Beat together all the frosting ingredients until smooth.
  2. When the cakes are completely cold, sandwich together with some icing. Spread the remaining icing over the top and sides of the cake.
  3. For the drizzle
  4. 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

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

% 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.