Fluffy vegan lemon cake made with fresh lemon juice and zest! This cake is easy to make, uses only common pantry ingredients and comes together in one bowl (plus the frosting).
This recipe has been adapted from my popular vegan lemon olive oil cake.
Why you'll love this vegan lemon cake
This cake has the fluffiest cotton-like texture which is honestly incredible! The high amount of acid (lemon juice) in the cake doesn't just add lots of flavor but makes the cake lighter and fluffier.
Ingredients you'll need
Notes about the ingredients
All-purpose flour or cake flour for the lightest and fluffiest possible cake!
Lemon juice and zest for the best flavor! Lemon juice is acidic and reacts with the dairy-free milk to make vegan buttermilk which makes a cake more tender. Although I used fresh lemon juice, bottled lemon juice will still work :).
If you're in a pinch, you can use lemon extract instead of lemon juice. If so, I'd recommend using around 2-3 teaspoons of lemon extract and replacing the original amount of lemon juice (125g or ½ cup) with additional dairy-free milk.
Sugar. I used regular (vegan) white sugar for the most classic flavor. It also keeps the cake light in color. Coconut sugar will work for this recipe but will make the cake brown in color and dull the lemon flavor.
Liquid oil. For the best color in your final cake, I'd recommend using an oil that is vibrant yellow but mellow in flavor such as light olive oil.
Double baking agents to make sure the cake is light and fluffy! This helps replace some of the rising properties of eggs in other cakes.
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
How to make vegan lemon cake
The cake component comes together in one bowl which no extra dirty dishes for me and you! I prefer making the cake by hand as it means I'm less likely to overmix. However, you can use a hand beater or a stand mixer if you prefer.
First, pour all the wet ingredients (including the sugar) to a large bowl and mix until combined. We're mixing the wet ingredients first so we can make sure the sugar is fully dissolved.
Then add all the dry ingredients and whisk until just combined. It helps to use a whisk rather than a spatula for this! Initially, the batter will be very lumpy but just continue whisking until most of the lumps are gone. A few lumps in the cake batter are fine, as long they aren't lumps of dry flour.
Tips for baking the cake
Divide the cake batter into 2 cake pans. If you'd like to be super accurate (or don't want to risk eye-balling the mixture), there should be around Xg of cake batter in each cake pan.
It's pretty straightforward to bake this cake. The final cakes are usually pretty flat as the high amount of lemon juice (or acid) inhibits its rising (but the cakes are still fluffy).
When making a layer cake, flat layers are actually a great thing! Domed cakes usually have to be trimmed which means there is food waste.
Decorating this lemon cake
This cake is best with a simple lemon buttercream or vegan cream cheese frosting.
For extra measure, you can use some vegan lemon curd in between the layers or on top. I'd recommend using the lemon curd from my lemon cheesecake recipe but adding an extra tablespoon of corn starch for stability. If you'd like a richer lemon curd using vegan cream, use half of the filling of my vegan lemon tart recipe and use only 3 tablespoons (22g) of corn starch.
Alternatively, you can make just 50% or 75% of the recipe (in just one cake pan) and top the cake with a simple lemon glaze. Check out my vegan olive oil cake recipe for a glaze recipe.
Expert tips
Yes. I'd recommend adding 1 ½ cups (225g) of blueberries for an ideal cake-to-berry ratio. The recipe works with both fresh and frozen blueberries (without thawing) and you don't even have to coat them in flour before baking. The lemon cake batter is mildly thick and this prevents any of the berries from sinking to the bottom.
For a quick and simple lemon blueberry cake, check out my vegan lemon blueberry cake recipe. It has only one layer and no frosting but has almost the same ratios as this lemon cake recipe.
This recipe is a little too large to bake in a loaf pan. For a vegan lemon loaf, I'd recommend baking my lemon olive oil cake or lemon drizzle cake which were designed for loaf pans.
For lemon muffins, check out my lemon poppy seed muffins recipe. The recipe is very similar to this one but has been designed to get beautiful high muffin tops.
More easy vegan cake recipes
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Vegan Lemon Cake
Ingredients
Wet ingredients
- 1 ½ cups (300g) granulated sugar
- 1 cup (250g) dairy-free milk
- ⅔ cup (165g) light-tasting vegetable oil, (note 1)
- ½ cup (120g) lemon juice, (about 2-3 large lemons)
- 1 teaspoon vanilla extract, optional
Dry ingredients
- 3 cups (375g) all-purpose plain flour, (note 2)
- 2 tablespoons lemon zest
- 3 teaspoons baking powder
- ⅛ teaspoon baking soda
- Pinch of any good quality salt, optional
Lemon buttercream (see note 2 for alternatives)
- 1 cup (225g) vegan block butter, room temperature (note 3 for vegan spreadable margarine
- 4 cups (400g) powdered sugar / icing sugar, to taste
- 2 tablespoons lemon juice, to taste
- 1 teaspoon vanilla extract
To decorate
- fresh or dehydrated sliced lemon
Instructions
To make the cake:
- Preheat your oven to 180°C (355°F). Grease or line 2 x 8 inch (20 cm) round cake pans with parchment paper.
- Add all the wet ingredients (including the sugar) to a large mixing bowl. Mix until combined. Add all the dry ingredients and whisk until just smooth. Initially, the batter will be lumpy but just keep whisking until most of the lumps are gone (a few lumps are fine).
- Evenly divide the lemon cake batter into your prepared cake pans.
- Bake the cakes for around 30-35 minutes or until you can insert a toothpick in the middle and there's no wet batter on it.
- Allow the cakes to cool in their pans for 15 minutes then cool on a wire rack.
To make the lemon buttercream:
- Add the vegan butter to a large bowl or stand mixer. Beat until the butter is light and fluffy. Add the sugar, lemon juice and vanilla extract and beat until combined. Add more sugar for a firmer frosting or more lemon juice (or milk) for a smoother frosting.
To assemble the cake:
- When the cakes have completely cooled, place one layer on a serving plate.
- Spread or pipe around ¾ cup of buttercream on the cake and place the remaining cake on top.
- Spread around 1 ½ cups of frosting around the sides. If you have excess frosting, use a piping bag with a star nozzle to pipe the remaining frosting on top of the cake. Decorate the cake as desired.
- Store the cake in an airtight container in the refrigerator. Allow the cake to come to room temperature 30 minutes - 1 hour before serving. Leftovers will keep in the fridge for 5 days or in the freezer for 1 month.
Notes
- I recommend using a vibrant yellow-colored oil such as light-tasting olive oil. This will give the final cake a subtle golden color.
- I have not tested this recipe using gluten-free flour.
- For a stable vegan cream cheese frosting, use the recipe from my vegan mango cake recipe and add lemon juice or lemon extract. Keep in mind that cream cheese frosting is always quite soft so be careful not to add too much lemon juice as it will make your frosting even softer.
- If using spreadable margarine, you may need to add more sugar or less lemon juice to get your buttercream to the right consistency.
Nutrition
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