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–+ servings
Vegan Lemon Cake

Perfectly Moist Vegan Lemon Cake for Bright Days

Delight in this vegan lemon cake, which is moist, fluffy, and guilt-free, making it perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 10 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free version.
  • 1 tbsp Baking Powder Ensure it's fresh for the best rise.
  • 1 tsp Baking Soda Works with acidic lemon juice to help the cake rise.
  • 1/2 tsp Sea Salt Balances sweetness and enhances flavor.
  • 1 cup Soy Milk Can be swapped with almond or oat milk.
  • 1/2 cup Lemon Juice Use freshly squeezed juice for maximum flavor.
  • 1 cup Granulated Sugar Coconut sugar makes for a lower-glycemic swap.
  • 2 tbsp Lemon Zest Opt for unwaxed lemons for easy zesting.
  • 1/2 cup Vegan Butter Make sure it’s softened for easier mixing.
  • 1 tsp Vanilla Extract Adds depth to the flavor.
  • 1/2 cup Vegan Yogurt Can be replaced with vegan sour cream.
For the Frosting
  • 8 oz Vegan Cream Cheese Keep at room temperature for easy mixing.
  • 1 cup Powdered Sugar Adjust based on desired sweetness level.

Equipment

  • Oven
  • mixing bowls
  • stand mixer
  • Cake Pans
  • whisk
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (320°F) for a fan oven, or 180°C (356°F) for a conventional oven. Line two 8-inch round cake pans with parchment paper.
  2. Sift together all-purpose flour, baking powder, baking soda, and sea salt in a large bowl.
  3. Combine soy milk and lemon juice in a separate bowl and let it sit for 5 minutes to curdle.
  4. Rub lemon zest into granulated sugar, then add softened vegan butter and beat until light and fluffy.
  5. Mix in vanilla extract and vegan yogurt. Gradually add the dry flour mixture along with the vegan buttermilk alternately.
  6. Divide batter between the cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Cool the cakes in their pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Whisk together vegan cream cheese and vegan butter until fluffy. Gradually add lemon curd and powdered sugar until smooth.
  9. Frost one cake layer, add optional lemon curd between layers, then place the second layer on top and frost the entire cake.
  10. Garnish with fresh mint leaves or lemon slices. Serve immediately or refrigerate until ready to serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 250mgPotassium: 200mgFiber: 1gSugar: 18gVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Use room temperature ingredients for better emulsification. Avoid overmixing the batter to retain fluffiness.

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