This easy vegan lemon cake is soft, fluffy, and packed with zesty lemon flavor! Topped with a luscious vegan cream cheese frosting, it’s the perfect dessert for birthdays, brunch, or any special occasion. You won’t believe it’s dairy-free and egg-free!
Equipment Needed
Large mixing bowl – for preparing the batter
Whisk – for mixing ingredients evenly
Electric hand mixer – for smooth, fluffy frosting
Two 8-inch or three 6-inch round cake pans – for baking
Non-stick baking spray – to prevent sticking
Wire rack – for cooling cakes evenly
Ingredients
Vegan Lemon Cake
- 1 cup plant-based milk (almond or oat) (regular milk works if not vegan)
- 1 cup sugar
- ½ cup lemon juice
- ¼ cup melted vegan butter (regular butter works if not vegan)
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon lemon extract (optional, for extra lemon flavor)
- 2 cups all-purpose flour (regular or King Arthur Measure for Measure gluten-free flour)
Vegan Cream Cheese Frosting
- 1 ½ cups powdered sugar
- ¼ cup softened vegan butter (regular butter works if not vegan)
- 4 oz vegan cream cheese (regular cream cheese works if not vegan)
Instructions
Baking the Lemon Cake
- Preheat oven to 350°F (175°C). Grease two 8-inch or three 6-inch round cake pans with non-stick spray.
- In a large mixing bowl, whisk together plant-based milk, sugar, lemon juice, melted butter, and vanilla extract. Add lemon extract if using.
- Add baking powder and baking soda, stirring quickly. The mixture will bubble—this is normal!
- Gently mix in the flour until the batter is smooth (avoid over-mixing).
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely.
Making the Frosting
- In a bowl, use an electric hand mixer to beat together vegan butter, vegan cream cheese, and powdered sugar until smooth.
- Once the cakes have cooled completely, frost and enjoy!
Frequently Asked Questions
Absolutely! Here are the instructions for my Vegan Lemon Loaf.
Store in an airtight container in the fridge for up to 3 days. Let it sit at room temperature for 10-15 minutes before serving for the best texture.
Yes, melted coconut oil can be used in place of vegan butter. It may add a slight coconut flavor to the cake.
Cool the Cakes – Ensure both cake layers are completely cool before frosting to prevent melting.
Layer the Cake – Place one cake layer on a serving plate. Spread an even layer of cream cheese frosting on top using a spatula.
Add the Second Layer – Gently place the second cake layer on top of the frosted one.
Top with Frosting – Spread a thin, even layer of frosting on the top of the cake, leaving the sides mostly exposed for a "naked cake" look.
Smooth & Serve – Use a spatula to smooth the frosting and garnish with lemon zest or fresh berries if desired. Slice and enjoy!
Super Moist Vegan Lemon Round Cake
Equipment
- Large Mixing Bowl
- Whisk
- Metal Loaf Pan or Cake Pan
- Non-Stick Baking Spray
- Electric Hand-Mixer
Ingredients
Vegan Lemon Round Cake Ingredients
- 1 cup plant-based milk like almond or oat regular milk works if you're not vegan
- 1 cup sugar
- ½ cup lemon juice
- ¼ cup melted vegan butter regular butter works if you're not vegan
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon lemon extract - optional
- 1 teaspoon baking soda
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Vegan Cream Cheese Frosting
- 1 ½ cup powdered sugar
- ¼ cup softened vegan butter regular butter works
- 4 oz vegan cream cheese regular cream cheese works
Instructions
Vegan Lemon Round Cake
- Preheat oven to 350. Grease two 8-inch or three 6-inch metal round pans with non-stick spray.
- Mix (by hand) the almond milk, sugar, lemon juice, melted vegan butter, and vanilla. Option to add 1 teaspoon lemon extract for a bolder lemon flavor. Add the baking powder and baking soda and mix. The mixture will begin to bubble, this is ok. Quickly add the flour and mix until smooth.
- Pour the batter into the baking pans and bake for 25-30 minutes or until the cake has risen through the center and is golden on top.
- While the lemon cakes are baking, use an electric hand mixer to mix the vegan cream cheese icing ingredients. Set aside.
- Remove the cakes from the pans and allow the cakes to cool completely on a wire rack. Frost and enjoy!
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