You are going to love this Vegan Lemon Cake; take it to any special occasion or celebration this summer, and your guests won’t be disappointed!
Because my Vegan Strawberry Cake turned out to be SUCH a hit, and you guys tend to go CRAZY for lemon-based desserts, I decided to make you this lemon-licious cake that is sweet, tart, and fully dairy-free and egg-free!
You’re welcome. The end.
I’m kidding, I’m kidding. But seriously, take it from me, this cake is all you need to make for your next special occasion or celebration! This cake delivers all the vibrant flavors without any of the diet-compromising ingredients you’d find in typical cakes. Made with nearly every part of the lemon and topped with a delightful vegan cream cheese frosting, it’s sure to win over even the most die-hard dairy fans!
Is vegan lemon cake healthy?
While any and all sweet treats should be enjoyed in moderation, there are a few things about this cake that make it good for you. Lemons are high in vitamin C, fiber, and various beneficial plant compounds, and avocado oil is generally considered to be a healthier alternative to refined vegetable oils.
Plus, most dairy-free alternatives to butter and cream cheese are lower in fat, but this can depend on the specific product and brand, so always check the nutritional information on the back.
How to make a cake rise without eggs
Eggs typically serve as one of the binding agents and leavening agents in baking, but there are several substitutes that can achieve similar results. This vegan lemon cake uses what is known as the “wacky cake method,” which basically means you are creating a cake batter without eggs and dairy, and using the least amount of bowls for easy cleanup!
The way to make a wacky cake is to mix the dry ingredients together in a bowl, and then create three separate wells or holes in the mixture. In one, pour the extracts. In the second well, pour in the oil. Then, in the third, pour the lemon juice. Finally, pour the water over everything and combine. When mixed, the ingredients in these three wells work to hold the cake batter together, similar to how eggs and dairy would!
How to make ahead and store
This cake is so easy to make in advance! Just follow all the steps up to and including step number 2 of the assembly steps. Then, store the cake and the rest of the frosting separately in the refrigerator for up to 2 days, and finish frosting it before serving.
If you’re like me, you probably won’t have any leftovers of this tasty cake! But if you do, you can store it in an airtight container at room temperature for up to 3 days, or in an airtight container in the refrigerator for up to a week. To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe bag and freeze for up to 3 months.
Let the cake thaw overnight in the refrigerator before serving.
Serving Suggestions
I know I say this with most of my recipes, but this cake is SO GOOD by itself. But if you want to spice things up, I have a few ideas… Firstly, to really make the cake shine, I like to decorate it with these Chocolate Covered Blueberries or these Chocolate Covered Raspberries. For a drink on the side that works well with the light lemon flavors of the cake, I recommend either this Vegan Hot Chocolate during the cold seasons, or this Vegan Milkshake during the summer months.
Ingredients
- 2 1/2 cups (312g) all-purpose flour
- 1 1/2 cups sugar
- 4 teaspoons lemon zest packed
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup avocado oil (or any neutral-flavored oil)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
- 1 1/2 cups water
For the frosting:
- 8 oz dairy-free cream cheese at room temperature
- 1/2 cup dairy-free butter at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups (360g) confectioners' sugar
Instructions
- Heat your oven to 350°F and line two 8-inch cake pans with parchment paper, spraying the sides with oil.
- In a large bowl, whisk the flour, sugar, lemon zest, baking powder, baking soda, and salt.
- Make three wells in the flour. In one well, pour in the vanilla and lemon extract, in another, the lemon juice, and in the third well, the oil. Don't mix.
- Pour the water over all the ingredients and then mix well with a fork until combined.
- Divide batter between the pans and bake until a toothpick inserted in the center comes out clean, about 33 to 36 minutes. let cool COMPLETELY in the pans.
Frosting:
- Beat the butter and cream cheese in a large bowl until fluffy. Add in the vanilla extract and salt and beat again. Slowly add the confectioners' sugar a little at a time until well mixed.
- Your frosting may be a little wet. If it is, refrigerate for 20 to 30 minutes until it thickens up a bit as this will make the cake easier to frost.
Assemble:
- Place one of the cake layers on a cake stand, bottom-side up, and spread 3/4 cup of the frosting on top.
- Place the other cake layer on top. Spread a VERY thin layer of frosting over the cake to seal in the crumbs, then chill for 30 minutes.
- Once chilled, frost the rest of the cake. Your cake may sink a TINY bit in the center, this is normal. I tested a few different ways and this tasted the best and was not noticeable at all with frosting.
- Slice and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
We may increase the amounth of the flour to not sink on the center. Like 20-30 grams. Just thinking.
Makes sense, as discussed in the recipe I have tested lots of different ways and this tasted best. Please do let me know how yours taste!
Hello. Do you think this is enough cake batter for a 10 cup bundt pan?
Hi Milana,
Yes, I think this recipe should be just fine. The batter volume is approximately 6-7 cups, which will rise as it bakes, filling the bundt pan nicely without overflowing.