The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Easy & Moist Vegan Lemon Cake (With Lemon Glaze)
Zesty, moist, and downright dreamy—this Vegan Lemon Cake is basically sunshine in slice form. It’s the kind of dessert that turns casual hangouts into moments worth remembering. No eggs, no dairy, no problem. This cake has the perfect crumb, that lemony zing we all secretly crave, and a soft, fluffy bite that makes you question why butter was ever a thing to begin with.
Whether you’re baking for a crowd, showing off your plant-based kitchen skills, or just need a citrusy pick-me-up, this one hits all the right notes. Let’s get into the sweet (and sour) details.
Recipe Snapshot
| Category | Details |
| Yield | 1 loaf cake (8-10 slices) |
| Serving Size | 1 slice |
| Prep Time | 15 minutes |
| Bake Time | 40-45 minutes |
| Total Time | 1 hour |
| Calories per Serving | ~290 |
| Primary Cooking Method | Baking |
| Occasion | Anytime dessert, Brunch treat |
| Diet Type | Vegan |
Calories are approximate and may vary depending on exact ingredients used.
Vegan Lemon Cake Recipe
Course: DessertCuisine: French-inspiredDifficulty: EasyServings
1
slicePrep time
15
minutesBake Time
40
minutesCalories
290
kcalYou ever bite into something so fresh and lemony it basically slaps your senses awake? That’s what this vegan lemon cake does. It’s bold, bright, and completely dairy-free. Perfect for lemon lovers who don’t want the hassle of weird egg replacers or complicated steps.
Ingredients
- Dry Ingredients
2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
- Wet Ingredients
⅓ cup (80ml) neutral oil (like canola or vegetable)
1 cup (240ml) unsweetened almond milk (or oat milk)
¼ cup (60ml) fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp vanilla extract
1 tbsp apple cider vinegar
- Optional Glaze
¾ cup (90g) powdered sugar
1-2 tbsp lemon juice (adjust for drizzling consistency)
Directions
- Preheat Your Oven
First things first—get that oven going. Set it to 350°F (175°C). This ensures it’s nice and hot by the time your batter is ready. A preheated oven helps your cake bake evenly and rise properly. - Prepare Your Baking Pan
While the oven is preheating, grease a 9×5-inch loaf pan with oil or non-stick spray. Then, line it with parchment paper. Let the sides hang over a bit—this makes it super easy to lift the cake out after baking. - Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking not only combines everything evenly but also aerates the flour a bit, making the cake lighter. - Combine the Wet Ingredients
In another bowl or a large measuring cup, combine the neutral oil, almond milk, fresh lemon juice, lemon zest, vanilla extract, and apple cider vinegar. Give it a good whisk so everything is well blended. The vinegar is crucial—it reacts with the baking soda later to help the cake rise. - Mix the Batter
Now, pour the wet ingredients into the bowl with your dry ingredients. Using a spatula or whisk, gently stir until just combined. Don’t overmix. A few small lumps are totally fine. Overmixing can make your cake tough or gummy. - Pour the Batter into the Pan
Transfer the batter into your prepared loaf pan. Use a spatula to smooth out the top. Give the pan a gentle tap on the counter to release any trapped air bubbles. - Bake the Cake
Slide the pan into your preheated oven. Bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with just a crumb or two. If the top is browning too quickly, loosely cover it with foil about halfway through baking. - Cool the Cake
Once baked, remove the pan from the oven and let the cake cool in the pan for 10 minutes. Then carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely. This helps keep the bottom from getting soggy. - Make the Glaze
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust the lemon juice to get your preferred consistency—thicker for a nice coating, thinner for a light drizzle. - Glaze and Serve
When the cake is fully cool, drizzle the glaze over the top using a spoon or small piping bag. Let the glaze set for about 10 minutes, then slice and enjoy. You’ve earned it!
Once the cake is cool, whisk together the powdered sugar and lemon juice. Drizzle it over the top using a spoon or piping bag. Let the glaze set for 10 minutes before slicing.
Extra Tips for the Perfect Lemon Loaf Every Time
- Zest-Boost Trick
Rub fresh lemon zest into your sugar before mixing—it releases essential oils and makes each bite more fragrant, moist, and lemony-pop. - Careful Mixing
Mix wet and dry ingredients just until they barely come together. Overmixing leads to dense, rubbery cake. - Pan Choice Matters
Use metal pans for more even baking (especially for loaves). Bake until a toothpick comes out clean with a few moist crumbs. - Chill Before Frosting
Let cake cool fully, then chill (or freeze briefly) before frosting—this gives a clean finish and stops your frosting from sliding off.
Tools of the Trade: What You’ll Need to Bake Like a Pro
- Standard loaf pan (9×5 inch)
- Mixing bowls (one large, one medium)
- Whisk
- Measuring cups and spoons
- Zester or microplane
- Rubber spatula
- Parchment paper
- Wire cooling rack
Ingredient Swaps & Smart Substitutions
Need to make this recipe work with what’s already in your kitchen? Or maybe you’re adjusting for dietary needs? Here are some simple substitution options that keep the cake fabulous without the fuss.
For the eggs, you won’t miss them at all. Lemon juice or vinegar (either white or apple cider) does a great job activating baking soda for that tender crumb. But if you prefer, you can swap in 3 tablespoons of aquafaba per egg, make a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), or just use ¼ cup of applesauce instead.
When it comes to plant-based milk, go with what’s on hand. Unsweetened almond milk is a classic, but oat milk, soy milk, or even water can get the job done in a pinch.
For the oil, stick to something neutral like canola or vegetable oil for a clean flavor. If you’re looking for richness, olive oil is a good alternative—just know it will change the taste slightly. Want to go low-fat? Swap out half the oil with applesauce.
As for sugar, white granulated sugar gives the brightest lemon pop. But you can absolutely use coconut sugar or brown sugar if you like a deeper, caramel-y vibe. Just note it’ll change the color and flavor a bit.
Need a gluten-free option? No problem. Just use a 1:1 gluten-free flour blend that includes xanthan gum. It keeps the texture lovely without the gluten.
And finally, zest is king here. That lemony perfume is everything. But if you’re out of fresh lemons, a teaspoon of lemon extract can add a similar brightness.
Make-Ahead Tips for a Stress-Free Bake
If you’re the plan-ahead type or just looking to cut down on last-minute stress, this cake is your friend. Start by mixing the batter in advance—but hold the baking soda until you’re ready to bake. Store the prepped batter in the fridge overnight, covered. When it’s go time, bring it to room temp, stir in the leavener, and bake away.
You can also fully bake the cake a couple of days ahead. Just leave it unfrosted and keep it loosely wrapped at room temperature or in the fridge for up to three days.
Need to make the glaze ahead of time too? Totally doable. Whip it up, stash it in the fridge, and let it come to room temperature before drizzling it over your cooled cake. Simple, right?
How to Store Leftovers Without Losing Flavor
Room Temperature
Store loosely covered (foil or cake dome) for up to 3–4 days. Tent over cut ends to lock in moisture.
Refrigeration
Frosted or unfrosted, the cake survives well in the fridge for 5–7 days. Let slices sit at room temp 30–60 min before serving.
Freezing
Whole cake: Cool completely, wrap tightly in plastic and foil, and freeze up to 3 months. Thaw overnight in the fridge.
Slices: Pre‑freeze on a tray until firm, then individually wrap and freeze—thaw in the fridge for several hours.
Frequently Asked Questions About This Cake
Can I make this gluten-free?
Yes—swap in a 1:1 gluten-free flour blend with xanthan gum and treat it just like regular flour. Bake times stay similar.
Can I use lemon extract instead of juice?
Absolutely. If you’re short on fresh lemons, 1 tsp of lemon extract keeps the zing but skip the zest—and reduce total juice by a dash.
Why wrap slices in a towel while cooling?
Wrapping the warm cake in a clean tea towel or cling film preserves moisture and makes slices ultra-soft.
My frosting is sagging—help!
That happens when your cake is still warm. Chill the cake and frosting separately before assembling.
Keeping It Safe: Food Storage and Handling Tips
Use fresh lemon juice and refrigerate frosted cake within 2 hours of icing—especially in warm weather.Store tightly wrapped loaves in the fridge up to 7 days.Freeze extras immediately to lock in freshness.
Choosing the Best Ingredients for the Brightest Flavor
Always opt for fresh lemons—juice + zest make a major difference.Rubbing zest into sugar releases those glorious lemon oils.Full-fat non-dairy milk adds richness; skip watery varieties.Sub in olive oil or applesauce to adjust fat levels.A dash of lemon oil or extract intensifies citrus notes.
Serving Suggestions to Elevate Your Cake Moment
This lemon cake plays well with others. For a beautiful and tasty upgrade, try pairing each slice with a handful of fresh berries or a curl of candied lemon on top. Want to lean into the cozy vibes? Serve it with a mug of hot tea—think classic Earl Grey or a light herbal brew—or even a tall glass of iced chamomile. Hosting a party or brunch? Layer slices with vegan lemon curd and a swipe of dairy-free frosting to turn this simple loaf into a full-on dessert centerpiece that dazzles.
Nutritional Breakdown: What’s In Each Slice?
Estimate per typical slice (1/10 loaf):
- Calories: ~300 kcal
- Carbs: ~40 g
- Fat: ~12 g
- Fiber: ~1–2 g
- Protein: ~3 g
Final Thoughts: Why You’ll Keep Coming Back to This Cake
This Vegan Lemon Cake is the kind of recipe that quietly earns a permanent place in your baking rotation. It’s got that just-right balance of zesty brightness and fluffy texture that makes each bite memorable. And the best part? It’s ridiculously easy to pull off. With just one bowl and some pantry basics, you’ve got a dessert that feels like it took way more effort than it actually did.
What really sets this cake apart is its flexibility. You can mix and match ingredients, adjust it for dietary needs, and still get a beautiful result every time. Whether you’re dressing it up for a special occasion or just sneaking a slice with your afternoon coffee, this cake delivers. Bright, adaptable, and absolutely delicious—it’s the kind of recipe you find yourself making again and again.
