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    Home » Dessert

    Easy Vegan Lemon Cake

    Feb 11, 2022 · 36 Comments

    Jump to Recipe Print Recipe

    This one bowl, 7-ingredient, EASY vegan lemon cake recipe is super fuss-free and a wonderfully sweet-tart, moist, and fluffy eggless lemon cake! Perfect for afternoon tea and special occasions, frosted or glazed!

    completed lemon cake with one piece sliced slightly away from cake on a white surface

    Moist, Zingy, Fuss-Free Vegan Lemon Cake

    I love baking, especially when the recipe is super simple and made up of pantry staples, like this easy vegan lemon cake recipe! This cake requires no fancy tools, one bowl (no need to mix the wet and dry ingredients separately), and a handful of basic ingredients (minus any dairy or eggs). The result is the best dairy-free lemon cake I’ve ever made!

    I’ve really taken things back to basics for this recipe, with a simple (and classic) combination of regular flour, sugar, oil (not vegan butter), etc. However, keep scrolling for ingredient substitutions, as well as several ways to adapt the recipe (including making a delicious vegan blueberry lemon cake, lemon poppy seed cake, etc.!).

    Plus, although this cake is egg-free, the combination of baking soda and vinegar helps to provide all the lift and structure needed with no kind of egg replacer. It is wonderfully moist and fluffy with just enough zingy lemon flavor to impress without overwhelming with mouth-puckering acidity. Honestly, it's perfect for impressing vegans and non-vegans alike! It’s also versatile—bake it in a regular cake pan, as a lemon loaf, or as a sheet-pan cake and top it with vegan curd, glaze, or frosting. It’s up to you!

    Personally, I love a big slice topped with decadent vegan lemon buttercream and plenty of fresh raspberries! Enjoy it for afternoon tea, picnics, potlucks, and on special occasions like birthdays and Easter!

    The Ingredients

    • Flour: The best flavor will come from regular white all-purpose flour (or cake flour). However, a combination of AP and white whole wheat flour (50/50) should also work.
    • Sugar: It’s best to use regular granulated white sugar for the best flavor (use organic to ensure it’s vegan). While it’s possible to use other, less refined sugars (like coconut sugar), this will affect the color and flavor of the cake and isn’t as pure ‘lemony.’
    • Baking soda: Will help provide this eggless lemon cake with lift and fluffier texture.
    • Vinegar: Use white vinegar (or apple cider vinegar) to activate the baking soda for the correct texture.
    • Lemon: Use an organic (unwaxed) lemon, if possible, as this vegan lemon cake recipe requires juice and zest.
    • Vanilla extract: It’s always best to use all-natural, pure vanilla for the best flavor.
    • Salt: A pinch enhances the various flavors in the vegan lemon cake recipe.
    • Water: Alternatively, any dairy-free milk would work.
    • Oil: Any neutral cooking oil would work, including vegetable oil, canola oil, melted coconut oil, etc. Even olive oil could work but will affect the flavor. You may substitute some of the oil for applesauce (up to 50%, so it doesn’t affect the flavor too much), though I haven’t tried.
    ingredients for Lemon Frosting Cake measured out against a white surface

    Optional add-ins & Recipe Variations

    The simplicity of this vegan lemon cake recipe means that you get to have lots of fun with potential mix-ins as well as toppings/decorations (for the latter, scroll below the method section).

    • Poppyseeds: Vegan lemon poppy seed cake is delicious and only requires the simple addition of 2-3 tablespoons of poppy seeds to the cake batter.
    • Coconut: A few tablespoons of unsweetened shredded coconut is a great way to add extra texture and flavor. Plus, you could double it up with coconut frosting.
    • Cranberries: Add ⅔ cup fresh or frozen cranberries or a few tablespoons of dried cranberries for pockets of sweet and sour flavor.
    • Berries (fresh or frozen): Several types of berries pair well with tangy lemon. I particularly love to make vegan blueberry lemon cake or a raspberry version. Add ½-⅔ cup of the berries to the batter.
    • Floral flavor: Both rose and lavender work well with this zesty lemon cake. Add a small amount of rosewater (1-2 tablespoons) OR food-grade lavender (just 1-2 teaspoons) to the cake batter. Alternatively, you could add these flavors to the frosting/glaze.
    • Earl grey: Use strongly brewed Earl Grey tea in place of the water in the recipe OR add 1-2 tea bags (the contents within) to the batter.

    How to Make Vegan Lemon Cake?

    This easy vegan lemon cake recipe requires just a few minutes to prepare and four simple steps!

    1) First, preheat the oven to 350F/175C and lightly grease a cake pan (or use parchment paper to line the pan). At the same time, zest and juice the lemon.

    To get the most out of your lemon, first, zest it (use a microplane, avoiding the bitter white pith). Then, microwave the lemon for 20-30 seconds and roll it fairly firmly back and forth on the counter. This will help to extract the maximum amount of juice.

    2) In the bowl of a stand mixer, combine all the ingredients until smooth, but be careful not to over-mix the batter. Alternatively, you can use a large mixing bowl with an electric hand mixer or a whisk.

    ingredients for Lemon Frosting Cake measured out against a white surface
    process of batter of Lemon Frosting Cake being mixed in mixing bowl
    process showing post mixing of Lemon Frosting Cake batter in stainless steel bowl

    3) Next, pour the batter into a 9-inch cake pan and tap it against your kitchen surface to release any air bubbles. Then, transfer to the oven and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean (a few crumbs is fine, but no wetness).

    process of pouring Lemon Frosting Cake batter into baking pan
    process of post pouring Lemon Frosting Cake batter into baking pan

    4) Once baked, allow the cake to cool in the pan for at least 20 minutes before removing and allowing it to cool completely before decorating/serving!

    completed lemon cake pre frosting with ingredients in individual bowls against a white background
    completed lemon cake with ingredients in individual bowls against a white background

    Filling and Decoration Options

    • Lemon Drizzle/syrup: All you need is powdered sugar and lemon juice (and optional zest). The difference between the two is as simple as heating the syrup (until syrupy, of course) or leaving it unheated to use as a lemon glaze.

    To use the lemon syrup, allow the cake to cool for 20 minutes. Then, after transferring it to a wire rack, use a skewer to prod lots of holes over the entire top of the cake. Spoon/brush the syrup over the cake, allowing it to soak in as the cake cools.

    • Buttercream frosting: You could use a vegan lemon/organge frosting or strawberry/ raspberry frosting.
    • Vegan lemon curd: As a filling between the cake layers, with a light vegan cream filling (i.e., whipped coconut cream).
    • Candied lemon zest/peel: Add a few pieces as a garnish.
    • Fruit jam: Most berries pair well with lemon, so you could add a layer of strawberry or raspberry jam if making a sandwich cake (possibly also with frosting).
    • Berries: Fresh berries make for a juicy addition between cake layers and/or as a decoration.
    • Vegan white chocolate drizzle: Use your favorite vegan white chocolate, melt, and drizzle it over the vegan lemon cake for a subtle pop of extra sweetness to the treat.

    How to Store?

    There are several ways to store this zesty vegan lemon cake, including at room temperature, in the refrigerator, or even frozen for later.

    • At room temperature: Cover it loosely on the countertop and store for 2-3 days, though 2 is best as it will begin to dry out by the third.
    • In the fridge: Store in a container for 5-7 days, with or without frosting/glaze.
    • In the freezer: It’s best to freeze this dairy-free lemon cake completely undecorated and whole (to keep it from drying out). Though you can also freeze it frosted and pre-sliced. Make sure to wrap it well with plastic wrap (or use an airtight container if frosted) and place it in a Ziplock/Stasher bag. Store for up to 3 months.

    Leave the cake out on the countertop to thaw before decorating and enjoying!

    completed lemon cake with one piece sliced slightly away from cake on a white surface

    FAQs

    Can I make dairy-free lemon cake in advance?

    Absolutely! You can prepare the batter (minus the baking soda) the night before and store it covered in the refrigerator. Then, allow it to come back to room temperature before adding the leavening agents and baking.

    You can also bake the cake 2-3 days in advance before frosting/decorating it OR store it in the freezer for several months!

    Can I adapt this recipe to a loaf tin or sheet pan?

    You could do either and adjust the baking time accordingly. For example, I recommend increasing the baking time by 5-10 minutes for a vegan lemon loaf cake. For a sheet cake, I’d check on it 5 minutes earlier, then continue until ready. Either way, bake until a toothpick inserted in the center comes out clean.

    As a bonus, this vegan lemon batter may also work to make cupcakes, too!

    Can I make vegan, gluten-free lemon cake?

    You could experiment with using an all-purpose gluten-free flour blend (like Bob’s Red Mill or King Arthur’s). I haven’t tried this, though, so I can’t guarantee the results.

    Can I use lemon extract instead of juice?

    Technically yes, but the amount will need to be reduced, and you won’t have the extra zing of the lemon zest. I highly recommend using fresh lemon for the best flavor, and then, if preferred, you could use just a drop or two of extract to boost the flavor.

    Can I use another citrus?

    Absolutely, feel free to swap out the lemon for orange or lime.

    Top Recipe Tips and Notes

    • Use the level and spoon measuring method: Rather than scooping your measuring cup into the flour bag, spoon the flour into your measuring cup. Then level with the back of a knife. This way, you avoid adding too much flour to the recipe and ending up with a dense cake.
    • Don’t overmix the batter: Otherwise, you may end up with a dense, unrisen cake.
    • Save leftover lemon juice/zest: It can be stored in the freezer for several months for another time.
    • Adjust the sweetness: You could experiment with reducing the amount slightly if preferred. Though I don’t recommend removing too much, as it also keeps the cake soft/moist. I haven’t tried the recipe with a sugar-free sweetener, so you would likely need other recipe tweaks, to add extra moisture back to the batter.
    • Adjust the zing: If you prefer a subtler lemon flavor or even more zing, simply adjust the amount to taste.
    • For a brighter colored cake: Add a small amount of turmeric powder or natural yellow food coloring to this dairy-free lemon cake.
    • Don’t skip the cooling time: As this is a dairy-free, eggless lemon cake, it’s very fragile immediately out of the oven. Giving it time to cool and further ‘firm’ is necessary to avoid a super crumbly cake.
    completed lemon cake with ingredients in individual bowls against a white background

    If you tried this vegan lemon cake recipe (as written or with substitutes), I’d love to know what you thought. I’d also really appreciate a recipe card rating!

    More Vegan Dessert Recipes

    • Vegan Raisin Oatmeal Cookies
    • Vegan Orange Buttercream Frosting
    • Vegan Coffee Nice Cream
    • Banana Milkshake

    Photos by Alfonso Revilla

    completed lemon cake with one piece sliced slightly away from cake on a white surface

    Easy Vegan Lemon Cake

    This one bowl, 7-ingredient, EASY vegan lemon cake recipe is super fuss-free and a wonderfully sweet-tart, moist, and fluffy eggless lemon cake! Perfect for afternoon tea and special occasions, frosted or glazed!
    5 from 25 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 222 kcal

    Equipment

    • measuring cups
    • measuring spoons
    • electric mixer

    Ingredients
      

    • 1 ½ cups of all-purpose flour
    • ¾ cup of granulated sugar
    • 1 teaspoon of baking soda
    • ½ teaspoon of salt
    • 1 ½ teaspoons of vanilla extract
    • 1 teaspoon of white or apple cider vinegar
    • ¼ cup + 1 tablespoons of canola or vegetable oil
    • 1 cup water
    • 1 ½ tablespoons of lemon juice
    • 2 tablespoons of lemon zest

    Instructions
     

    • Preheat the oven to 350 degrees (175 degrees C). Lightly grease a cake pan.
    • In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer), mix together all the ingredients until smooth. You can also mix this by hand if you don’t have either.
    • Pour the batter into the pan.
    • Bake for 30 to 35 minutes. Test by sticking a toothpick in the middle. If the toothpick comes out dry, the cake is done.

    Nutrition

    Calories: 222kcalCarbohydrates: 37gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 285mgPotassium: 33mgFiber: 1gSugar: 19gVitamin A: 1IUVitamin C: 3mgCalcium: 8mgIron: 1mg
    Keyword cake, dairy free, dessert, easter, easy dessert, easy recipes, egg free, lemon, lemon juice, lemon zest, one bowl, plantbased, vegan, vegetarian, zest
    Tried this recipe?Let us know how it was!

    Disclaimer: Although foodsharingvegan.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Foodsharingvegan.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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    Reader Interactions

    Comments

    1. Andrea says

      February 11, 2022 at 4:18 am

      5 stars
      Such a beautiful cake! Love how easy it is to make too!

      Reply
    2. Michelle says

      February 17, 2022 at 5:35 am

      5 stars
      So pretty! This is a perfect for gatherings 🙂

      Reply
      • Andrea says

        February 21, 2022 at 12:36 am

        Everyone will love it!

        Reply
    3. Amanda says

      February 17, 2022 at 6:38 am

      This looks so good! Lemon cake can be so refreshing.

      Reply
    4. Beatriz Buono-Core says

      February 18, 2022 at 3:35 pm

      5 stars
      Oh my! This is so dreamy 😀

      Reply
      • Andrea says

        February 21, 2022 at 12:40 am

        Isn't it? Such a beautiful cake!

        Reply
    5. Gina H. says

      February 18, 2022 at 6:22 pm

      5 stars
      Oh, I love this lemon cake! The flavor is fantastic. So bright, tart and sweet 😀

      Reply
      • Andrea says

        February 21, 2022 at 12:41 am

        It's such a delicious cake!

        Reply
    6. Teodora says

      February 19, 2022 at 7:20 pm

      5 stars
      Looks amazing! It's on my list for the next weekend!

      Reply
      • Andrea says

        February 21, 2022 at 12:44 am

        You're going to love this one!

        Reply
    7. nancy says

      February 24, 2022 at 12:01 am

      you had me at eggless lemon cake!! pinned to make this weekend! wish me luck!

      Reply
      • Andrea says

        February 24, 2022 at 5:02 am

        Let us know what you think 🙂

        Reply
    8. Jeannie says

      February 24, 2022 at 2:05 am

      5 stars
      love this vegan lemon cake, great for any occassion

      Reply
      • Andrea says

        February 24, 2022 at 5:02 am

        Definitely a crowd-pleaser!

        Reply
    9. jan says

      February 24, 2022 at 4:43 am

      5 stars
      absolutely adore this cake. So good!!!!!

      Reply
      • Andrea says

        February 24, 2022 at 5:02 am

        So simple and delicious!

        Reply
    10. Alexandra says

      February 24, 2022 at 6:52 am

      5 stars
      Such a delicious cake - love that gorgeous lemon flavour!

      Reply
      • Andrea says

        February 27, 2022 at 2:37 am

        It comes out so good!

        Reply
    11. Megan says

      February 24, 2022 at 8:36 am

      5 stars
      This cake is the bomb! So easy to make and is just perfect!

      Reply
      • Andrea says

        February 27, 2022 at 2:38 am

        Love the easy ones! Especially when they come out amazing!

        Reply
    12. Nora says

      February 24, 2022 at 8:41 am

      5 stars
      It turned out perfectly! Thank you for sharing this lovely recipe!

      Reply
      • Andrea says

        February 27, 2022 at 2:38 am

        Yay! So glad you enjoyed it!

        Reply
    13. Marcellina says

      February 24, 2022 at 10:41 am

      5 stars
      Such a fresh delicious cake! It's perfect for my spring party!

      Reply
      • Andrea says

        February 27, 2022 at 2:38 am

        Wohoo! Definitely a great one to have spring time 🙂

        Reply
    14. Natalie says

      February 24, 2022 at 12:59 pm

      5 stars
      Oh wow, this cake is really beautiful I love lemon cake so I'm definitely putting this beauty on my to-try list.

      Reply
      • Andrea says

        February 27, 2022 at 2:39 am

        Yay! Hope you enjoy it 🙂

        Reply
    15. amanda says

      February 24, 2022 at 6:08 pm

      5 stars
      This cake turned out fantastic! The perfect amount of lemon 🙂

      Reply
      • Andrea says

        February 27, 2022 at 2:39 am

        So glad you enjoyed it! I love that lemon flavor so much!

        Reply
    16. Joyce K. says

      February 24, 2022 at 7:06 pm

      5 stars
      This lemon cake was completely divine!! It was the perfect blend of sweet and healthy

      Reply
      • Andrea says

        February 27, 2022 at 2:39 am

        It comes out soooo amazing!

        Reply
    17. Janaye says

      March 01, 2022 at 12:51 am

      5 stars
      Omg looks so beautiful! Love a Lemon flavoured cake

      Reply
      • Andrea says

        March 01, 2022 at 3:17 am

        Sameeee! So so good!

        Reply
    18. Darlene says

      May 10, 2022 at 3:43 am

      How would I adapt this recipe to make it gluten free. I'd like to make it for a friend and I've never baked gluten free.

      Reply
      • Andrea says

        May 14, 2022 at 3:37 am

        We haven't tried GF flour yet for this recipe so please let us know how it turns out if you do!

        Reply
    19. Katie says

      May 27, 2022 at 1:27 pm

      5 stars
      I've been loving this recipe! I made it for a birthday party and everyone was asking for the recipe!

      Reply
      • Andrea says

        May 30, 2022 at 2:17 am

        That's so awesome to hear! So glad everyone enjoyed it!

        Reply

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