This one-bowl vegan lemon cake recipe is so easy! You only need 9 ingredients and 40 minutes for this light fluffy vegan cake. Follow my step by step tutorial and soon you’ll have a moist, fluffy, zingy layer cake to tuck into. It’s not only pretty but tastes so good that nobody would guess that it’s a dairy free and eggless vegan cake.
Jaye was saying it’s exactly like the lemon cake his grandmother used to make! Which is high praise considering his grandmother was quite the chef.
Jaye was saying it’s exactly like the lemon cake his grandmother used to make! Which is high praise considering his grandmother was quite the chef.
The recipe is based on our vegan vanilla cake, with lots of lemon flavor added in via lemon zest and lemon extract and of course, a delicious lemon buttercream frosting and lots of lemon zest as decoration.
It’s super easy, and will happily fulfil all your lemon cake dreams!
Life changed for me a couple of years ago.
After many years of baking, I finally hit on the way to make a vegan cake that didn’t suck. See, for a long time, vegan cakes did suck. They were a bit dry and tasted a bit of sadness. NOT ANY MORE!
It all started with this rich and delicious vegan chocolate cake. It worked so well and so many readers have loved it, that I started baking more and more vegan cake recipes!
Ingredients
Life changed for me a couple of years ago.
After many years of baking, I finally hit on the way to make a vegan cake that didn’t suck. See, for a long time, vegan cakes did suck. They were a bit dry and tasted a bit of sadness. NOT ANY MORE!
It all started with this rich and delicious vegan chocolate cake. It worked so well and so many readers have loved it, that I started baking more and more vegan cake recipes!
Ingredients
- 100ml vegetable oil, plus extra for the tin
- 275g self-raising flour
- 200g golden caster sugar
- 1 tsp baking powder
- 1 lemon
- zested, ½ juiced
- 150g icing sugar
- ½ lemon
- juiced
It all started with this rich and delicious vegan chocolate cake. It worked so well and so many readers have loved it, that I started baking more and more vegan cake recipes!
Instructions:
- Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
- Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
- For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).
