Vegan Lemon Cake

ByHannah Peterson

Vegan Lemon Cake with Velvety Lemon Buttercream Frosting

Light, fluffy, and full of sunshine — this cake is pure joy in every bite! ☀️

This Vegan Lemon Cake is the ultimate treat for lemon lovers! Moist, tender, and perfectly zesty, it’s topped with a creamy vegan lemon buttercream that melts in your mouth. The fresh citrus flavor balances the sweetness beautifully, making it perfect for any celebration — or just an afternoon pick-me-up.

💛 Why You’ll Love This Cake

  • 100% vegan (no eggs, no dairy — but all the flavor!)
  • Soft, fluffy texture with a burst of lemon in every bite
  • Easy one-bowl batter (no mixer required!)
  • Great for birthdays, brunches, or weekend baking therapy

🍋 Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour
  • ¾ cup organic sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup non-dairy milk (almond, soy, or oat)
  • ⅓ cup neutral oil (like canola or sunflower)
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar

For the Frosting:

  • ½ cup vegan butter, softened
  • 2 cups powdered sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1–2 tsp plant milk, as needed

👩‍🍳 Instructions

  1. Preheat oven: Set to 350°F (175°C). Line a round 8-inch cake pan with parchment paper and lightly grease it.
  2. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking soda, baking powder, and salt.
  3. Add wet ingredients: Pour in non-dairy milk, oil, lemon juice, zest, vanilla, and apple cider vinegar. Mix until smooth.
  4. Bake: Pour the batter into your prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.
  5. Prepare frosting: Beat vegan butter with lemon juice and zest until fluffy. Gradually add powdered sugar and plant milk until smooth and spreadable.
  6. Assemble: Frost your cooled cake and sprinkle with a little powdered sugar or zest for decoration.

🌿 Tips

  • For a stronger lemon flavor, use extra zest or a drop of natural lemon extract.
  • Want a lighter texture? Sift your dry ingredients before mixing.
  • Store leftovers in the fridge for up to 4 days (it tastes even better the next day!).

Zesty, creamy, and irresistibly moist — this Vegan Lemon Cake is a true slice of sunshine. ☀️🍰

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