Sometimes the best moments happen when you least expect them—in the middle of a busy afternoon, when the sun filters through the kitchen window just right, and a fresh scent of lemon fills the air. This vegan lemon cake is one of those moments. It’s light, fluffy, and carries a bright citrus zing that feels like a tiny celebration in every bite.
I remember the last time I made this cake—it was one of those days when I kept glancing at the clock, wondering if I should just order takeout or try something quick. The lemon zest and juice in the batter gave off this fresh, inviting aroma that pulled me in more than I expected. I wasn’t entirely sure how it would turn out without eggs or dairy, but the texture surprised me—it was perfectly moist and tender. I might have gotten distracted halfway through mixing and left a bit of flour on the counter. Not a big deal—it all came together beautifully anyway.
Why You’ll Love It:
- The bright lemon flavor is refreshing without being overpowering.
- Moist and tender texture, despite being completely dairy- and egg-free.
- It’s simple—and that’s kind of the point. No complicated steps or fancy ingredients.
- Ideal for any occasion, whether it’s a casual afternoon or a small celebration.
If you’re worried about it being too tangy or dense, don’t be. It strikes a nice balance that’s easy to enjoy with a cup of tea or coffee. Plus, since it’s vegan, it’s a little more forgiving if you’re experimenting with plant-based baking for the first time.
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Vegan Lemon Cake
- Total Time: 50 minutes
- Yield: 8 1x
Description
A light and fluffy vegan lemon cake made with fresh lemon juice and zest, perfect for any occasion. This dairy-free and egg-free cake is moist, tangy, and easy to make.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
1/3 cup vegetable oil
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
In a separate bowl, combine the unsweetened almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle, creating vegan buttermilk.
Add the vegetable oil, fresh lemon juice, lemon zest, and vanilla extract to the vegan buttermilk mixture. Stir well to combine.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Kitchen Notes: I usually bake this in a standard round pan, and the cake comes out with a lovely golden top that’s just begging to be sliced. It pairs wonderfully with fresh berries or a dusting of powdered sugar if you want to keep things simple. If you feel like switching it up, swapping almond milk for oat milk can add a slightly creamier touch, though I haven’t tested all types of plant-based milks here. You could also try adding a touch of poppy seeds for a subtle crunch or a hint of lavender for a floral twist, but keep in mind these changes might alter the delicate lemon flavor a bit.
FAQ:
Can I make this cake gluten-free? I haven’t tried it myself, but using a gluten-free all-purpose flour blend could work, though texture might vary.
How should I store leftovers? Keep it in an airtight container at room temperature for a couple of days or refrigerate if you want it to last longer.
Is the cake very sweet? It has a balanced sweetness, so it’s not overwhelming—perfect for those who prefer their desserts on the lighter side.
Ready to brighten your kitchen with this vegan lemon cake? Give it a try and see how a simple slice can turn an ordinary day into something a little sweeter.