Vegan Lemon Syrup Cake
This vegan lemon syrup cake is soft, fluffy, and soaked in a zesty lemon glaze that keeps every bite incredibly moist. With its lightly caramelized top and refreshing citrus flavor, it’s the perfect balance of sweet and tangy—ideal for dessert or afternoon tea.
🧾 Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup plant-based yogurt
- ½ cup plant-based milk
- ⅓ cup neutral oil
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Lemon Syrup:
- ⅓ cup lemon juice
- ⅓ cup sugar
Optional Topping:
- Coconut whipped cream
- Fresh mint leaves
👩🍳 Step-by-Step Instructions
- Preheat & Prep
Preheat oven to 350°F (175°C). Grease a baking dish. - Mix Dry Ingredients
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. - Combine Wet Ingredients
In another bowl, mix yogurt, plant milk, oil, lemon juice, zest, and vanilla. - Make the Batter
Combine wet and dry ingredients, mixing until smooth. - Bake
Pour into the baking dish and bake for 30–35 minutes until golden and set. - Prepare Syrup
While baking, heat lemon juice and sugar until dissolved. - Soak the Cake
Once baked, poke small holes in the cake and pour syrup evenly over the top. - Cool & Serve
Let it soak and cool before slicing. Top with whipped cream and mint if desired.
🍽️ Serving Suggestions
- Serve with vegan whipped cream and fresh berries 🍓
- Pair with tea or lemonade for a citrus boost 🍋
- Enjoy chilled for an extra refreshing dessert
💡 Tips for Best Results
- Pour syrup while the cake is still warm for maximum absorption
- Don’t skip the zest—it enhances the lemon flavor
- Use full-fat plant yogurt for extra moisture
🥗 Nutrition (Approx. per slice)
- Calories: 240
- Carbs: 36g
- Fat: 9g
- Sugar: 20g
- Protein: 3g
✨ A bright, citrusy vegan dessert that’s soft, syrupy, and guaranteed to impress with every bite!
