Vegan Lemon Cake

This vegan lemon cake recipe is easy-to-make and perfectly moist and fluffy! It has no eggs, butter, or milk whatsoever. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 194kcal

Author Arman Liew

Ingredients

1 1/2 cups all purpose flour
1 cup sugar * See notes
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon white vinegar
5 tablespoons oil vegetable, canola, safflower etc.
3/4 cup water ** See notes
1/4 cup lemon juice
1 teaspoon lemon extract can use vanilla extract

Frosting

8 ounces vegan cream cheese
1/2 cup vegan butter softened
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 cups confectioners sugar

Instructions

Preheat the oven to 180C/350F. Line an 8-inch pan with parchment paper and set aside.
In a large mixing bowl, add your flour, sugar, baking soda, and salt and mix well. Once mixed, add your vinegar, oil, water, lemon juice, lemon extract and mix well.
Transfer your lemon cake batter to the square pan. Bake for 25-30 minutes, or until a toothpick comes out just clean.
Remove from the oven and let cool in the pan completely. Once cool, frost if desired.
To make the frosting, beat together the vegan cream cheese, butter, vanilla extract, and lemon juice until smooth. Slowly add in the confectioners sugar until fluffy.

Video

Notes

* Any sugar works. If you use coconut sugar or brown sugar, your cake will be darker.

** For a more pronounced lemon flavor, replace more of the water with lemon.

TO STORE: Store the cake in an airtight container in the refrigerator for up to 2 weeks.

TO FREEZE: Wrap cake slices in plastic wrap, place them in a freezer-safe container, and freeze for up to 6 months. Let the cake slices thaw overnight in the fridge.

Nutrition