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.
Karen says
Made this cake today … it is great. Used candied lemon slices on top …. so delicious. Thank you
JamesF says
One of the best cake recipes I’ve ever done, the cake is the perfect texture and you can actually taste the lemon. I must admit I was low on butter so I only made the actual cake from this recipe and not the icing
Alison Andrews says
So glad you enjoyed it! ?
Marie says
Hi Alison! I was wondering if I could swap out the 1/2 cup of oil in the cake for applesauce instead. I don’t eat anything with added oil.
Alison Andrews says
Hi Marie, you can definitely try it like that, I have not tested it that way, but that is definitely something to try. Let us know how it works out. 🙂
Cristina says
Hi Marie- did you try it with the apple sauce? I would like to make this for my mom’s birthday on March 3 but she is oil-free.
Cathy Allen says
Hi Alison
Can you tell me if ‘all purpose flour’ is plain or self-raising – or if it doesn’t matter which I use?
Thanks
Cathy
Alison Andrews says
Hi Cathy, are you in the UK? I think it’s just called plain flour in the UK. It’s definitely not self raising flour as that is a different thing altogether.
Marcia says
All purpose IS plain flour in UK.
Anna says
Hi, I’m just wondering if there is any way to leave out the vinegar?
Pamela Cole says
You can use fresh squeezed lemon juice measure for measure instead of the vinegar ( it basically has the same acidic properties as the vinegar , and won’t be too much lemon trust me it’s delicious)
Alison Andrews says
Thanks Pamela!
Brenda Castiel says
Fabulous cake! Thanks for a great recipe.
Brenda Castiel says
The cake turned out really well! Delicious and moist. Nice lemon flavor, not too sweet. Thanks for a clear, well-written recipe.
Alison Andrews says
So happy you enjoyed the cake Brenda! Thanks so much for the wonderful review! 🙂
Pamela Cole says
I made this using chosen blend oil from chosen foods , and replaced half of the AP flour with King Arthur unbleached cake flour, also took two tablespoons of the soy milk out and replaced it with 2 tablespoons of fresh sueezed lemon juice ( since I already had the lemons for the zest) I used the lemon extract and everything else exactly as the recipe statess and it came out beautifully!! Light and spongey, moist and very flavorful ! Thanks for such an amazing recipe ?
I would love to upload a photo if there is an option for that. ?
Pamela Cole says
Sorry about the typos lol I really need to get some reading glasses. Happy new year ❤️
Alison Andrews says
Haha no worries, happens to me all the time! 🙂
Alison Andrews says
So happy you liked it Pamela! And thanks for sharing your adjustments, sounds great! I would love to see a pic, if you’re on instagram that’s the best way to upload a photo just tag me @lovingitvegan, unfortunately the website comments don’t allow for photo uploads.
Pamela Cole says
Awesome I will post some on Instagram ? thanks again for all of your hard work!
Alison Andrews says
Fantastic! I’ll look out for it. And you are SO welcome Pamela, so glad you are enjoying the recipes. 🙂
Pamela Cole says
I’m going to make this, I’m thinking of swapping out half of the flour for unbleached cake flour, have you tried that? I know not to over mix it, but just wondering if it will make it gummy, I love the tenderness cake flour gives cakes.
Alison Andrews says
Hi Pamela, I haven’t tried it with cake flour, but let us know how it works out! 🙂
Pamela Cole says
I will let you know how it comes out! Plan to make it this evening. Thanks for the super fast response. You’re amazing ?
Callie says
Made this recipe for my boyfriends birthday and he loved it. It’s so good! Thank you for working hard on this recipe, it was very fun to make and something I’ll keep making in the future.
Alison Andrews says
So happy it worked out great Callie! Thanks so much for the great review. 🙂
demi says
can i use ganache frosting or vegan pastry cream inside because my kids want that?or whipped coconut cream?thanks
Alison Andrews says
Any of those options would be delicious! 🙂
Meggie says
I made this recipe exactly as written. It is the bomb! Truly one of the best cakes I’ve ever had, anywhere, any flavor. Vegan daughter loved it, non-vegan husband loved it. It is a marvel.
Alison Andrews says
Fantastic Meggie, thanks so much for the awesome review! 🙂
Briennca Ervin says
Hi. I want to make this recipe into cupcakes. Is it possible for me to do so using the same ingredients above.? Or should I have them I’m only trying to make 24 standard size cupcakes.
Alison Andrews says
We have a recipe for vegan lemon cupcakes. Our cupcake recipe makes 12 though, so you would need to make 2 batches. 🙂
Emily Downie says
If I switch out the flour with a good all purpose gluten mix do you think it will work? Thanks! My daughter is in love with lemon so she’s getting a lemon cake this year!
Alison Andrews says
It will work with a gluten-free all purpose blend. It might be a little dry though as gf flours tend to absorb more moisture. You might need to increase the oil a bit to compensate, maybe by 1/4 cup? I’m not certain as I haven’t tested this one as gluten-free yet so it would have to be experimented with. 🙂
Arpi Shah says
I am planning to make this for husband Halloween baby..but do not have an electric hand mixer. Of course I can just use premade vanilla icing but would like to make the one from this recipe. Any other tips to make the icing without electric hand mixer ?
Alison Andrews says
If the vegan butter is softened quite a bit and you use some serious arm power, it should be possible to make the frosting without an electric mixer though I haven’t tried it this way myself! All the best! 🙂