The Best Vegan Lemon Cake

The Best Vegan Lemon Cake Recipe

By Loving It Vegan

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 30 mins


2 and 2/3 cups (330g) All Purpose Flour*

1 and 1/2 cups (300g) White Granulated Sugar

1 and 1/2 tsp Baking Soda

3/4 tsp Salt

1 and 1/2 cups (360ml) Soy Milk (or other non-dairy milk)

1/2 cup (120ml) Canola Oil*

1 Tbsp White Vinegar (or Apple Cider Vinegar)

1 tsp Vanilla Extract

3 tsp Lemon Extract

2 Tbsp Lemon Zest*

4 and 1/2 cups (540g) Powdered Sugar

1/2 cup (112g) Vegan Butter

2 tsp Lemon Extract

3 and 1/2 Tbsp Lemon Juice*

Lemon Zest


1Preheat the oven to 350°F (180°C).

2Spray two 8 inch cake pans* with non-stick spray and line the bottoms with parchment paper. Set aside.

3Sift the 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.

4Divide 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.

5Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.

6Prepare 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.

7Frost the cooled cakes and decorate with lemon zest.

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