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Rachel White

Lemon Vegan Cake Recipe

Light and zesty vegan lemon cake with fresh citrus flavor and soft texture for an easy, refreshing dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 cup plant milk
  • 1/3 cup oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp baking powder
Glaze
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice

Equipment

  • Mixing Bowl
  • Baking Pan
  • Oven
  • Whisk
  • Zester

Method
 

  1. Mix dry ingredients until evenly combined.
  2. Add wet ingredients and whisk into smooth batter.
  3. Pour into prepared pan and level surface evenly.
  4. Bake until top sets and cake remains soft inside.
  5. Cool completely, then drizzle glaze before serving.

Notes

Bake less for softer crumb or longer for firmer texture. Cool fully before glazing. Freeze slices for later use. Adjust lemon for stronger flavor. Store covered at room temperature or refrigerate for extended freshness.