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Easy Vegan Lemon Cake Recipe

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★★★★★

4.5 from 109 reviews

This Easy Vegan Lemon Cake is a light, moist, and refreshing dessert perfect for any occasion. Made without eggs or dairy, it combines the tangy brightness of lemon with a tender crumb and a smooth, zesty frosting. Topped with candied lemon slices or fresh berries, this cake is a delightful treat for vegans and non-vegans alike.

Ingredients

Scale

Cake

  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (170g) water
  • 3/4 cup (149g) granulated sugar
  • 1/2 cup (99g) vegetable oil
  • 1/4 cup (57g) lemon juice
  • zest of 1 lemon or 1/2 teaspoon King Arthur Pure Lemon Extract
  • 1/2 teaspoon King Arthur Pure Vanilla Extract

Frosting

  • 1/4 cup (46g) vegetable shortening or 3 tablespoons (43g) vegan butter, at room temperature
  • 2 cups (227g) confectioners’ sugar, sifted if lumpy
  • 4 teaspoons (12g) King Arthur Lemon Juice Powder*
  • 1/2 teaspoon King Arthur Pure Vanilla Extract
  • 2 to 3 tablespoons (28g to 43g) water
  • 1/8 teaspoon table salt

Garnish

  • Candied lemon slices*
  • Berries, washed and trimmed of their leaves

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Lightly grease an 8″ or 9″ round or square baking pan that’s at least 2″ deep. Line it with parchment paper or a reusable pan liner to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Set this mixture aside while you prepare the wet ingredients.
  3. Mix Wet Ingredients: In a separate bowl or large measuring cup, whisk together the water, granulated sugar, vegetable oil, lemon juice, lemon zest or lemon extract, and vanilla extract. Stir until the sugar is fully dissolved.
  4. Combine Wet and Dry Ingredients: Add the wet ingredients into the dry ingredients bowl. Gently stir to combine until just mixed; small lumps are okay and will not affect the texture.
  5. Pour Batter and Bake: Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for 30 to 35 minutes. Check doneness by ensuring the top feels set, edges begin to pull away from the pan, and a toothpick inserted in the center comes out clean.
  6. Cool the Cake: Once baked, allow the cake to cool enough to handle in the pan. Then carefully turn it out onto a wire rack to cool completely before frosting.
  7. Make the Frosting: In a medium bowl, beat together the vegetable shortening or vegan butter, confectioners’ sugar, lemon juice powder, vanilla extract, table salt, and starting with 2 tablespoons of water. Mix until smooth and silky. Adjust consistency with additional water if needed.
  8. Frost the Cake: Spread the prepared lemon frosting evenly over the cooled cake using a spatula or knife.
  9. Garnish and Serve: Decorate the cake with candied lemon slices or fresh berries for an extra touch of flavor and visual appeal. Serve immediately or store appropriately.
  10. Storage: Store the covered cake at room temperature for several days. For longer preservation, freeze the cake wrapped tightly to prevent freezer burn.

Notes

  • *King Arthur Lemon Juice Powder and candied lemon slices can be homemade or purchased; alternatively, fresh lemon zest and juice can be used as substitutes.
  • Ensure the cake is completely cool before applying frosting to prevent melting.
  • For a more intense lemon flavor, use freshly grated lemon zest instead of extract.
  • This cake is suitable for vegans, containing no eggs or dairy.
  • Leftover cake can be refrigerated wrapped tightly, though it may cause slight drying.

Keywords: vegan lemon cake, easy lemon cake, dairy-free cake, egg-free cake, lemon dessert, vegan dessert, homemade lemon cake

Find it online: https://thefoodrecipe.com/easy-vegan-lemon-cake-recipe/