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+ servings

Vegan Lemon Cake

You are going to love this Vegan Lemon Cake to celebrate any occasion this summer! Deliciously tart, sweet, and dairy/egg free!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Chilling 30 minutes
Total Time 45 minutes
Servings 16 People
Calories 199kcal
Author Taylor Kiser


  • 2 1/2 Cups All purpose flour (312g)*
  • 1 1/2 Cups Sugar
  • 4 tsp Lemon zest, packed
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 Cup Avocado oil (or any neutral flavored oil)
  • 2 Tbsp Fresh lemon juice
  • 1 Tbsp Lemon extract
  • 1 tsp Vanilla
  • 1 1/2 Cups Water

For the frosting:

  • 8 oz Dairy free cream cheese (if hard, let stand at room temperature for a bit)
  • 1/2 Cup Dairy free butter, softened to room temperature
  • 1 tsp Vanilla
  • 1/4 tsp Salt
  • 3 Cups Powdered sugar (360g)


  • Heat your oven to 350 degrees 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, soda and salt.
  • Make 3 wells in the flour. In one, pour the vanilla and lemon extract, one the lemon juice and one the oil. Don't mix.
  • Pour the water all over the ingredients and then mix together well with a fork.
  • divide between the pans and bake until a toothpick inserted in the center comes out clean, about 33-36 mins. let cool COMPLETELY


  • Beat the butter and cream cheese in a large bowl until fluffy. Add in the vanilla and salt and beat again. Slowly add the powdered sugar a little at a time until well mixed.
  • Your frosting may be a little wet. If it is, refrigerate for 20-30 minutes until it thickens up a bit as this will make the cake easier to 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 on top. Spread a VERY thin layer of frosting over the cake to seal in the crumbs, then chill 30 minutes.
  • Once chilled, frost the rest of the cake/
  • Slice and DEVOUR!



*Please weigh your flour to ensure results
NOTE: 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 noticable at all with frosting


Calories: 199kcal | Carbohydrates: 32.7g | Protein: 1.9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 254mg | Potassium: 27mg | Fiber: 0.6g | Sugar: 18.8g