There’s something so refreshing about a slice of Vegan Lemon Cake. It’s soft, fluffy, and bursting with bright citrus flavor. Whether you’re a fan of lemon desserts or just looking for a delicious plant-based treat, this Vegan Lemon Cake is sure to become one of your favorites. The best part? You won’t even miss the eggs or dairy!
If you think making a moist and flavorful cake without butter or milk sounds impossible, think again. This Vegan Lemon Cake recipe is proof that you don’t need animal products to make a dessert that’s rich, tender, and absolutely irresistible. It’s easy, simple, and made with everyday ingredients, so you can whip it up anytime you’re craving something sweet and citrusy.
I’ll admit, when I first started baking vegan desserts, I had my doubts. Would it be dry? Would it taste weird? Would it even rise? The first time I tried making a Vegan Lemon Cake without eggs or butter, I was nervous. But when I took my first bite, I was shocked. It was perfect—moist, fluffy, and packed with lemon flavor.
Since then, this Vegan Lemon Cake has become one of my go-to recipes. I’ve made it for birthdays, family gatherings, and even just as a midweek treat. Every time, people are amazed that it’s completely dairy-free and egg-free. In fact, most don’t even realize it’s vegan until I tell them!
Table of Contents
Why You’ll Love This Vegan Lemon Cake
- Super Moist and Fluffy: You won’t believe this cake is made without eggs or dairy.
- Bright Lemon Flavor: Made with real lemon juice and zest for a fresh, tangy taste.
- Easy to Make: Simple ingredients and no fancy techniques needed.
- Dairy-Free & Egg-Free: Perfect for anyone with dietary restrictions.
- Customizable: Add poppy seeds, berries, or even a lemon glaze for extra goodness.
Health Benefits: A Guilt-Free Sweet Treat
While this Vegan Lemon Cake is definitely a dessert, it has a few health perks too:
- Plant-Based Goodness: Made without animal products, which is great for those following a vegan lifestyle.
- No Heavy Cream or Butter: Uses healthier plant-based oils instead of saturated fats.
- Rich in Vitamin C: Lemons are packed with immune-boosting vitamin C.
- Less Processed Ingredients: Uses simple, wholesome ingredients instead of artificial flavors or preservatives.
Best Occasions to Serve Vegan Lemon Cake
This cake is perfect for so many occasions! Whether you need a light dessert or a sweet snack, it’s a winner every time.
- Spring and Summer Gatherings: The fresh lemon flavor makes it perfect for warm-weather parties.
- Afternoon Tea: A lovely companion to a cup of tea or coffee.
- Birthdays and Celebrations: A great alternative to traditional butter-filled cakes.
- Weekend Baking: Because sometimes, you just need cake for no reason at all!
- Gifting: Wrap up a few slices for a thoughtful homemade treat.
Chef’s Notes: Vegan Lemon Cake
- For the Perfect Texture – Avoid overmixing to keep the cake light and fluffy. Gently fold ingredients for best results.
- Room Temperature Ingredients – Ensure all wet ingredients, especially vegan butter and sour cream, are at room temperature to help with better emulsification.
- Enhancing Flavor – Add a pinch of turmeric for a warm golden hue or a drop of almond extract for a deeper flavor.
- Serving Suggestions – Pair with fresh berries, vegan whipped cream, or a light chamomile tea for an elegant dessert.
- Storage Tips – Keep in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
Vegan Lemon Cake
Experience the ultimate burst of citrus in this Vegan Lemon Cake—a moist, light pound cake reimagined for modern simplicity. With its tangy lemon zest intertwined with a silky vegan sour cream batter and finished off with a glossy, sweet lemon glaze, each bite sings with playful zest. This recipe embodies a refined yet accessible approach to baking that any home chef can master, offering an inviting balance of flavors perfect for an afternoon treat or a celebratory dessert.
4
servings20
minutes50
minutes888
kcal30
minutes1
hour40
minutesKeep the screen of your device on
Ingredients
- Dry Ingredients
2/3 cup all-purpose flour
1 tsp baking powder
salt A pinch (approximately 1/8 teaspoon)
- Alternative Ingredients
All-purpose flour – substitute with whole wheat pastry flour for a nuttier flavor.
Vegan butter – can be replaced with coconut butter for a subtle coconut hint.
Granulated sugar – use organic cane sugar as an alternative.
Vegan sour cream – blend silken tofu with a squeeze of lemon juice for a similar tang.
Coconut oil – swap with a mild vegetable oil if preferred.
Powdered sugar – you may make your own by grinding granulated sugar.
Lemon juice – lime juice works if you’re looking for a different citrus twist.
Directions
- Oven Pan Prep – Preheat your oven to 350°F. Generously spray a clean loaf pan with nonstick spray and set aside. Take about 5 minutes to get your workstation ready.
- Dry Mix Assembly – In a medium bowl, sift together 2/3 cup all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. This step ensures even distribution of the rising agent and seasoning. Allow the bowl to rest for about 3 minutes while you prepare the wet components.
- Liquid Emulsion – In a small container, combine 2 teaspoons melted coconut oil with 1 teaspoon lemon juice, stirring thoroughly for a uniform blend. This mixture acts as an emulsifier that helps integrate the ingredients. Spend roughly 2 minutes on this step; optionally adjust the citrus level to taste.
- Creaming Technique – In your stand mixer, beat 2 2/3 tablespoons vegan butter with 1/3 cup granulated sugar and 1 teaspoon lemon zest until the mixture becomes light and fluffy. Proper creaming is essential for incorporating air and enhancing texture. Continue for about 4 minutes, scraping down the bowl as needed.
- Batter Assembly – With the mixer running, blend in 1/3 cup vegan sour cream until partly combined. Then, alternate adding the dry mixture and the liquid emulsion (prepared earlier) in three batches, beginning and ending with the dry ingredients. This careful alternating (approx. 5 minutes total) prevents over-mixing, ensuring a tender crumb.
- Baking Cooling – Gently spoon the batter into your prepared loaf pan and smooth the top with a spatula. Bake the cake for roughly 50 minutes, or until a toothpick inserted in the center comes out clean and the top turns a pleasant golden brown. After baking, let the cake cool in the pan for 30 minutes before transferring to a cooling rack; this cooling period (about 35 minutes total) helps set the structure.
- Glaze Application – In a small bowl, whisk together 1/3 cup powdered sugar and 1 to 2 teaspoons lemon juice until a smooth, pourable glaze forms. Drizzle the glaze evenly over the completely cooled cake. This final step, taking about 3 minutes, adds a sweet citrus finish—optionally, allow the glaze to firm up slightly before serving.
Equipment
- Stand Mixer
- mixing bowls
- measuring cups and spoons
Notes
- For a flawless cake, avoid over-mixing the batter to maintain its tender crumb. Be sure to use room-temperature ingredients for better emulsion and air incorporation. This cake pairs excellently with fresh berries, a side of vegan whipped cream, or a light herbal tea. If you’re feeling adventurous, try sprinkling toasted almond slices on top for added crunch, and remember that leftovers stored in an airtight container remain delightful for days.
Nutrition Facts
- Calories: 888kcal
- Fat: 33g
- Saturated Fat: 12g
- Cholesterol: 0mg
- Sodium: 690mg
- Potassium: 369mg
- Carbohydrates: 141g
- Fiber: 3g
- Sugar: 81g
- Protein: 6g
- Vitamin A: 1080IU
- Vitamin C: 3mg
- Calcium: 138mg
- Iron: 3mg
FAQs: Vegan Lemon Cake
Can I make this gluten-free?
Yes! Swap all-purpose flour for a 1:1 gluten-free baking blend.
Why is my cake dense?
Overmixing or using too much flour can cause a heavy texture. Be sure to measure flour correctly and fold the batter gently.
What’s the best substitute for vegan sour cream?
Blended silken tofu with a squeeze of lemon juice works well for a creamy, tangy alternative.
Can I reduce the sugar?
Yes, but it may affect moisture. Try reducing by 10-15% without major changes in texture.
How do I get an extra tangy lemon flavor?
Increase the lemon zest slightly, or brush the warm cake with a lemon syrup (equal parts lemon juice and sugar heated until dissolved).
More Recipes
Moist Banana Bread
Cooks in 70 minutesDifficulty: EasyDive into a decadently moist banana bread that brilliantly marries the tang of dairy‐free sour cream with the natural sweetness of ripe bananas and coconut palm sugar. This recipe offers a light, airy crumb and a subtle flavor twist, ensuring a delightful treat for any time of day. With simple, accessible ingredients and a straightforward process, it’s an ideal pick for those looking to impress with healthy, affordable baking. Get ready to create a classic snack that sparkles with culinary brilliance!
Dairy-Free Chocolate Banana Loaf
Cooks in 90 minutesDifficulty: EasyIndulge in the ultimate healthy treat with our Easy Vegan Chocolate Banana Bread! This moist and flavorful loaf combines ripe bananas with rich chocolate chips to create a delectable breakfast or dessert option. Perfect for those seeking a plant-based alternative without compromising on taste, this recipe is a must-try for any baking enthusiast. Whether you’re a seasoned vegan or simply looking to incorporate more wholesome ingredients into your diet, this banana bread promises satisfaction and delight in every slice. Get ready to impress your friends and family with this scrumptious, easy-to-make delight!
Moist Vegan Chocolate Banana Loaf
Cooks in 85 minutesDifficulty: EasyIndulge in the luscious goodness of our Moist Vegan Chocolate Banana Loaf! Bursting with ripe banana flavor and generous chocolate chips, this recipe is a game-changer for plant-based baking. Perfect for a hearty breakfast or a sweet dessert, it’s simple to make, incredibly affordable, and highly customizable to suit your taste. Dive into this delightful treat that’s sure to impress your family and friends!
