This vegan lemon cake with velvety lemon buttercream frosting is moist and fluffy and will make all your lemon cake dreams come true!
This vegan lemon cake is pure lemony perfection!
Jaye was saying it’s exactly like the lemon cake his grandmother used to make! Which is high praise considering his grandmother was quite the chef.
The recipe is based on our vegan vanilla cake, with lots of lemon flavor added in via lemon zest and lemon extract and of course, a delicious lemon buttercream frosting and lots of lemon zest as decoration.
It’s super easy, and will happily fulfil all your lemon cake dreams!
When looking around the web at lemon cakes in general, I saw a lot of lemon loaf cakes.
But that isn’t what comes to my mind when I think of a lemon cake, to me a lemon cake is a lemon layer cake, and a lemon loaf cake or a lemon pound cake is the loaf cake. Anyway, just saying because I hope you didn’t come to this page hoping for a loaf cake.
If you did, well don’t worry, we also have a gorgeous vegan lemon pound cake.
I went with two 8-inch cake pans for this cake. The layers are really fat and beautiful. This cake also works perfectly in 9-inch cake pans.
Egg replacement?
I didn’t use a flax egg in this cake, which I also don’t use in my vanilla cake recipe that I based this recipe on. I don’t find I need it in this recipe and I don’t want it to affect the color.
In light colored cakes, a flax egg can affect the color leading it to look a bit spotty, so in this case it’s best to leave it out.
So there isn’t any specific egg replacer in this recipe, unless you count the baking soda/vinegar combination, which definitely acts together to create some crucial baking science that causes the cake to rise beautifully. It all just works.
Recipe Q&A
You can use a gluten-free all purpose flour blend to replace the regular flour in this recipe. If it comes out a bit dry (gluten-free flours can absorb more moisture) then increase the oil a little.
Yes you can. This recipe will make 18-24 cupcakes. Or for a perfect 12 cupcakes see our vegan lemon cupcakes recipe.
Sure you can, but the lemon flavor will be lessened quite a bit. I do recommend getting some lemon extract if you possibly can.
Storing and Freezing
Keep it stored in an airtight container at room temperature where it will stay gorgeous for a 3-4 days or keep it covered in the fridge where it will last for up to a week.
The cake is also freezer friendly for up to 3 months. You can freeze it either frosted or unfrosted. Thaw overnight in the fridge.
More Gorgeous Vegan Cakes
- Our vegan white cake is a classic 8-inch beauty which is pretty much a vanilla cake, just with attempts to make it even whiter in color.
- Our recipe for the best vegan chocolate cake can be made in either 8-inch or 9-inch cake pans and our easy vegan chocolate cake adapts well to multiple different cake pans.
- Our vegan banana cake can be made as a 9×13 sheet cake or a 2-layer 8-inch cake. It’s also topped with a delicious lemon frosting.
- Our vegan coffee cake isn’t just a cake to eat with your coffee, it’s actually a coffee flavored cake! Topped with a kahlua frosting it’s a real treat.
- Our vegan red velvet cake has a beautiful vibrant color and it’s perfect for special occasions and our vegan carrot cake is always very popular.
- Want to have an English tea? Make this delicious vegan Victoria sponge cake!
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Lemon Cake
Ingredients
For the Vegan Lemon Cake:
- 2 ⅔ cups All Purpose Flour (330g)
- 1 ½ cups White Granulated Sugar (300g)
- 1 ½ tsp Baking Soda
- ¾ tsp Salt
- 1 ½ cups Soy Milk (360ml) or other non-dairy milk
- ½ cup Canola Oil (120ml) or Vegetable Oil
- 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 3 tsp Lemon Extract
- 2 Tbsp Lemon Zest
For the Lemon Buttercream Frosting:
- 4 ½ cups Powdered Sugar (540g)
- ½ cup Vegan Butter (112g)
- 2 tsp Lemon Extract
- 3 ½ Tbsp Lemon Juice
For Decoration:
- Lemon Zest
Instructions
- Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.
- Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don't overmix, tiny lumps are okay.
- Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.
- Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.
- Frost the cooled cakes and decorate with lemon zest.
Video
Notes
- Measure the flour correctly using the spoon and level method or by weighing it on a food scale. For the spoon and level method, spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
- You can switch the canola oil for another vegetable oil if you prefer. We have made this with various oils including a light olive oil and it has come out great.
- 2 Tbsp of lemon zest is from about 2 lemons, but it does depend on the size of the lemons, if it’s a large lemon you might get 2 Tbsp worth of zest from 1 lemon.
- You might not need all the lemon juice in the frosting. I used all of it, but how much you need will largely depend on the brand of vegan butter you use. If you use a firmer type of vegan butter (lower water content) you will need more lemon juice, whereas if it’s more of a soft spread (higher water content) you may need less. So this will require a little flexibility.
- This cake recipe can also be made in 9-inch cake pans with no other changes. The layers will be slightly thinner, but perfect! The cooking time will be 25 minutes.
Delicious and easy
Awesome! Thanks for your great review Mary.
I made this yesterday and it was probably the best vegan cake recipe I’ve ever tried! So easy and so good!
That’s awesome Ashley! Happy to hear you enjoyed the recipe and thanks for your great review!
The BEST lemon cake recipe, already used it 4 times!
That’s great Jayna! Thanks for your awesome review!
I made this over the weekend, and it was amazing. I added some culinary lavender (about 2 T each) to both the batter and the frosting, and it was EXACTLY what I needed. Thank you!
Happy to hear you enjoyed the recipe Corey! Thanks for your great review!
amazing lemon cake , vegan or not this recipe is a winner ,everytime x
Thanks for sharing and for your great review Heidi!
hi!! i made a few years ago for my partners bday, he loved it. what can i sub the oil for? Thank you!
Awesome Alicia. You can use apple sauce instead of the oil. Thanks for your review!
Alright – I’ve now made this cake at least five times, for a variety of different occasions and time after time it comes out perfect. It’s simply THE BEST lemon cake. Vegan and non-vegans alike have said it’s the most delicious cake. HIGHLY recommend this cake.
That’s awesome Alyssa! Happy to hear you enjoyed the recipe and thanks for your great review!
Can these recipes that call for Soy milk also be made with another plant based milk like almond, oat, or coconut?
Yes you can Kate!
I haven’t tried this recipe yet because I want to ask you if replacing the oil with applesauce would work. I am no longer using processed oils in my cooking or baking.
Thank you!
Hi Leslie. Not sure if that would work as we haven’t tried that before.
This is by far the best vegan lemon cake ever! Actually, it’s the best lemon cake, no one even can tell! I’ve served this on many occasions, and the feedback was absolutely delicious! Thank you so much for all your great recipes!
Happy to hear you enjoy the recipe Paula! Thanks so much for sharing and for your great review!
Hi! I was wondering if I could make the recipe in 6 inch tins? The cake looks amazing!! I’ve seen on your carrot cake recipe you suggest with 6 inch tins to divide into 3 layers, does this hold here too? And baking times etc. Many thanks!
Hi Reshmina. Yes, you can use 6 inch tins for this recipe too. The baking time will be around 25 minutes, but be sure to check with a toothpick if they are cooked through.
My 12 year old vegan grandaughter requested a lemon cake with raspberries…So I used your recipe and put raspberry preserves in the middles and decorated the top with raspberries. The cake was wonderfully moist and everyone (including the non-vegans) loved it.
That sounds absolutely delicious Anne! Thanks so much for sharing and for your great review!
Hello. Thank you for the recipe. I have a question: would I double this recipe if I’m making a 2 layer 9”x13” cake? What would be the baking time?
Hi Aditi. Double the recipe for 2 x 9″x13″ cakes and bake them for 25 – 30 minutes or until a toothpick inserted into the center of the cake comes out clean.