Make this soft homemade vegan lemon cake with a light, creamy plant-based lemon frosting. It is bright, tender, dairy free, egg free, and perfect for anyone who loves fresh lemon desserts.
The best vegan lemon cake
This vegan lemon cake is a simple, cheerful dessert for lemon lovers. It has a soft crumb, a fresh citrus flavor, and a creamy frosting that makes each slice taste special without requiring any dairy or eggs.
The cake is made in one bowl with easy pantry ingredients, which makes it a practical recipe for birthdays, summer parties, family gatherings, or a casual weekend dessert. It is sweet, lightly tangy, and full of real lemon flavor from both lemon juice and lemon zest.
Because the recipe is naturally dairy free and vegan, there is no butter and no egg required. The yogurt helps keep the cake moist, while the lemon juice adds brightness. You can bake it as one large 9×13 cake or divide the batter between two 8-inch pans for a layered cake.
You might also like this 100 Calorie Chocolate Cake
If chocolate and peanut butter are usually your favorite dessert flavors, this cake may still win you over. It is light, refreshing, and classic in a way that never feels heavy. The lemon whipped frosting adds a cool, creamy finish that pairs beautifully with the tender cake.
Lemon desserts are especially appealing when you want something sweet but not too rich. This homemade vegan lemon cake has enough flavor to stand on its own, yet it also works well with frosting, glaze, fresh berries, or a dusting of powdered sugar.
For the best lemon flavor, use both the juice and zest of a fresh lemon. The zest contains fragrant citrus oils that give the cake a stronger, brighter taste. When zesting, avoid the white pith underneath the yellow peel, as it can taste bitter.
This recipe can also be made as vegan lemon cupcakes. Prepare the batter as directed below, then divide it into cupcake tins and bake for about seventeen minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Dairy free lemon cake ingredients
To make the cake, you will need lemon juice, lemon zest, pure vanilla extract, dairy free yogurt, water, oil, flour, baking soda, salt, and sugar or a sugar free option if desired. Spelt flour, white flour, or gluten free all purpose flour can be used.
For the oil, sunflower oil, vegetable oil, or melted coconut oil can work. For the yogurt, a plain or vanilla dairy free yogurt such as coconut milk yogurt is a good choice. The recipe is flexible, but it is best to avoid making too many substitutions the first time you bake it.
You may frost the cake with your favorite vegan frosting and stir in lemon zest for extra citrus flavor. Another option is to beat the thick cream from two cans of coconut milk with lemon juice, lemon zest, and powdered sugar or stevia to taste. This coconut frosting is light and creamy and is best served soon after frosting the cake.
Vegan Lemon Cake
Ingredients
- 1/3 cup lemon juice
- zest of one lemon
- 3/4 cup water
- 1 tbsp pure vanilla extract
- 1/3 cup yogurt, such as coconut milk yogurt
- 1/3 cup oil
- 2 cups spelt, white, or gluten free all purpose flour
- 3/4 tsp each: baking soda and salt
- 1 cup sugar, unrefined sugar, or xylitol if desired
- Optional frosting: Beat together the thick cream from two cans of coconut milk with 2 tsp lemon juice, a pinch of stevia or 6-8 tbsp powdered sugar, and 2 tsp lemon zest.
Instructions
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Preheat the oven to 350 F. Grease one 9×13 baking pan or two 8-inch round or square pans, then set the pan or pans aside.
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In a large mixing bowl, whisk together the lemon juice, lemon zest, water, vanilla extract, yogurt, and oil until smooth.
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Add the flour and stir just until evenly combined. Stir in the baking soda, salt, and sugar, mixing only until the batter comes together.
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Pour the batter into the prepared pan or pans. Bake for 25 minutes, or until the cake has risen and a toothpick inserted into the center comes out mostly clean.
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Let the cake cool before frosting. If making a double-layer cake, place one cake layer on top of the other after both layers are fully cooled. The cake tastes even better the next day if you can wait.
Notes
More Lemon Desserts
Vegan Lemon Bread
Lemon Mousse
Vegan Cheesecake Recipe
Or this Keto Cheesecake Recipe
Lemon Meltaway Cookies
Lemon Sorbet