This Vegan Lemon Cake is a zesty, moist, and flavorful dessert that’s completely plant-based. Perfect for breakfast, brunch, or a light dessert, this cake combines the tangy brightness of fresh lemons with a soft, tender crumb that melts in your mouth. Topped with a smooth vegan glaze, every bite delivers a burst of citrus flavor balanced with just the right amount of sweetness.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut oil or vegetable oil
- ¾ cup sugar or coconut sugar
- 1 tsp vanilla extract
- ½ cup unsweetened applesauce
- ½ cup plant-based milk (almond, soy, oat, etc.)
- Zest of 2 lemons
- Juice of 1–2 lemons (adjust for taste)
Vegan Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, combine oil and sugar until smooth. Stir in vanilla extract and applesauce.
- Add the dry ingredients to the wet ingredients alternately with the plant-based milk, mixing gently until just combined.
- Fold in lemon zest and lemon juice, ensuring the batter is evenly mixed.
- Pour the batter into the prepared pan and smooth the surface with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before adding the glaze.
- For the glaze, whisk together powdered sugar and lemon juice until smooth. Adjust thickness by adding more sugar or juice as needed.
- Drizzle the glaze over the cooled cake and let it set before slicing.
Tips & Variations
- Add a handful of poppy seeds or chopped almonds to the batter for extra texture and flavor.
- For an even more intense lemon flavor, brush the baked cake with a light lemon syrup before glazing.
- This cake can be made in a loaf pan for easy slicing and gifting.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for 5–6 days.
Conclusion
This Vegan Lemon Cake is a bright, refreshing dessert that’s simple to make and perfect for any occasion. Its tender crumb, combined with the tangy lemon glaze, delivers a burst of citrus in every bite. Whether you’re vegan or simply looking for a lighter, plant-based treat, this cake is sure to impress and satisfy your taste buds with its zesty flavor and delicate texture.