Go Back
Vegan Lemon Cake

Vegan Lemon Cake Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.