Moist Vegan Lemon Cake with Lemon Glaze

This vegan lemon cake is impossibly tender and bright with fresh lemon flavor, baked in one bowl and finished with a simple lemon glaze.

No one will miss the eggs or butter here — the cake stays moist for days thanks to a smart mix of pantry ingredients.

Why This Vegan Lemon Cake Works

I have tried a lot of vegan cakes that turned out dry or dense, but this one stays soft and fluffy every time. The secret is using oil and non-dairy milk with a little vinegar to create a tender crumb that mimics buttermilk.

It comes together in one bowl in about 10 minutes, and the lemon glaze on top gives it a sweet, puckery finish that makes the whole kitchen smell incredible.

Ingredients

• 2 cups all-purpose flour: spooned and leveled, not scooped straight from the bag
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 tablespoon lemon zest: from about 2 lemons, tightly packed
• 1 cup unsweetened non-dairy milk: oat or almond milk work best
• 1 tablespoon apple cider vinegar
• 1/3 cup neutral oil: vegetable or canola
• 1/4 cup fresh lemon juice: about 2 lemons
• 1 teaspoon vanilla extract
• 1 cup powdered sugar: for the glaze
• 2 to 3 tablespoons fresh lemon juice: for the glaze, adjust to your preferred consistency

Variations / Substitutions

• Gluten-free flour: Use a 1:1 gluten-free baking blend. The cake will be slightly more delicate but still moist.
• Lemon swap: Substitute orange or lime zest and juice for a different citrus. Orange will be sweeter, lime will be sharper.
• Oil swap: Melted coconut oil works in place of neutral oil. Let any other ingredients come to room temperature so the oil does not seize.

Fudgy Vegan Sweet Potato Brownies are another reader favorite dessert worth making next.

How To Make Vegan Lemon Cake

Step 1: Mix the Wet Ingredients

Preheat the oven to 350°F (175°C). In a liquid measuring cup, stir together the 1 cup non-dairy milk and 1 tablespoon vinegar. Let the mixture sit for 5 minutes so it thickens slightly into a “buttermilk.” It will look curdled, which is exactly what you want.

After 5 minutes, whisk in the 1/3 cup oil, 1/4 cup lemon juice, and 1 teaspoon vanilla until smooth.

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, whisk together the 2 cups flour, 1 cup sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and the tablespoon of lemon zest. Spend about 30 seconds whisking to distribute the leaveners and zest evenly so every bite tastes bright.

Step 3: Combine the Batter

Pour the wet mixture straight into the bowl of dry ingredients. Stir with a wooden spoon or spatula just until no streaks of flour remain, about 20 strokes. The batter will be thick and a little bubbly. Stop as soon as it comes together, because overmixing will make the cake tough.

Step 4: Bake the Cake

Scrape the batter into a greased 8-inch round cake pan and smooth the top. Bake on the middle rack for 30 to 35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing. A warm cake will melt the glaze into a sticky puddle instead of a pretty finish.

Step 5: Glaze and Serve

While the cake cools, whisk the 1 cup powdered sugar with 2 to 3 tablespoons lemon juice until smooth and pourable. Once the cake is completely cool, set it on a plate and drizzle the glaze over the top, nudging it to drip down the sides. Let the glaze set for about 15 minutes, then slice and serve. The glaze will crackle softly under the knife, and the cake inside is pure sunny yellow.

Tips for a Bright, Even Crumb

• Spoon flour into the measuring cup and level it with a knife rather than scooping. Too much flour is the most common reason a cake turns out dry.
• For intense lemon flavor, rub the zest into the granulated sugar with your fingertips before whisking in the other dry ingredients. This releases the lemon oils into the sugar.
• Avoid opening the oven door during the first 25 minutes of baking. A blast of cool air can cause the cake to sink in the center.
• If the glaze is too thick, add lemon juice a half teaspoon at a time. If it is too thin, add a little more powdered sugar.

Bake times by pan size:

Storing Leftover Lemon Cake

• Refrigerate: Store in an airtight container in the fridge for up to 4 days.
• Reheating: None needed. Let refrigerated slices sit at room temperature for 15 minutes before eating.

Frequently Asked Questions

Can I use bottled lemon juice?

Yes, but the flavor will be less punchy. Fresh juice gives the cleanest lemon taste, especially in the glaze.

How do I make this cake gluten-free?

Swap the all-purpose flour for a cup-for-cup gluten-free flour blend. The texture will be a little more tender, so let the cake cool fully in the pan before turning out.

Can I leave off the glaze?

Absolutely. The cake is moist and lemony on its own. Dust with a little powdered sugar before serving if you want a bit of sweetness without a glaze.

Can I bake this as cupcakes?

Yes. Divide the batter among a lined 12-cup muffin tin and bake at 350°F for 18 to 22 minutes. Start checking with a toothpick at 18 minutes.

Is there a way to use less sugar?

You can reduce the granulated sugar to 3/4 cup without changing the texture much. The glaze will suffer if you cut the powdered sugar, so consider using less glaze instead.

Vegan Lemon Cake Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Calories: 248

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 tablespoon lemon zest
• 1 cup unsweetened non-dairy milk
• 1 tablespoon apple cider vinegar
• 1/3 cup neutral oil
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 to 3 tablespoons fresh lemon juice

Method

 

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a liquid measuring cup, stir together non-dairy milk and vinegar. Let sit 5 minutes, then whisk in oil, 1/4 cup lemon juice, and vanilla.
3. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly blended.
4. Pour the wet mixture into the dry, stirring just until no flour streaks remain. The batter will be thick.
5. Scrape batter into the prepared pan and smooth the top. Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely.
6. For the glaze, whisk powdered sugar with 2 to 3 tablespoons lemon juice until smooth and pourable.
7. Drizzle the glaze over the completely cooled cake and let it set for 15 minutes before slicing.

Notes

If the glaze is too thin, add a little more powdered sugar. For a thicker, opaque glaze, use only 2 tablespoons of lemon juice to start and add more slowly.