Light, zesty, and so lemony, this Vegan Lemon Cake is the best springtime recipe around! Celebrate the warm weather with a slice decorated in lemon buttercream and fresh vegan lemon curd in the center, if desired.
I can’t think of a better way to celebrate sunny weather than with a big slice of this Vegan Lemon Cake. Like eating sunshine on a plate, this tangy cake is so soft, fluffy, and packs in bright and fresh flavors. It’s one of the best cakes I’ve ever eaten!
This recipe is similar to my moist and decadent vegan vanilla cake. The cheerful specks of yellow from the added lemon zest and lemon extract transform this cake into a treat with a pop of fresh flavors. It really is the prettiest cake around. I added a touch of yellow food coloring for that vibrant yellow hue, but you can leave it out if you like.
I haven’t forgotten about the buttercream either! It’s a lemony dream with all of the creaminess you love about a classic buttercream frosting. Give this eggless cake a try when you need the perfect dessert to bring to Easter dinner or any lemon lover’s birthday.
How to make vegan lemon cake
Start by making vegan buttermilk. Combine the soy milk and apple cider vinegar in a measuring glass and let it sit until it curdles.
Pour the aquafaba into a bowl and mix on medium-high speed until it’s light and foamy. It does not have to form stiff peaks.
Line two round cake pans (8 or 9 inch) with a square or round piece of parchment paper, and spray very well with oil.
Beat the vegan butter, oil, sugar, and lemon zest together in a large bowl.
Next, add the lemon and vanilla extracts and beat again. Add the yellow food coloring as well, if using.
Pour in the aquafaba and vegan buttermilk and mix one last time.
Add the dry ingredients into the wet and mix until they’re just combined.
Pour the batter into your prepared pans and bake until a toothpick inserted in the cakes comes out clean. When they’re done, let the cakes cool completely on a wire rack.
How to make vegan lemon buttercream frosting
Beat the softened butter until it’s light and fluffy. Reduce the speed and add in the powdered sugar, lemon juice, lemon zest, and vanilla extract. Finish by mixing in the rest of the powdered sugar and adjust the texture as needed.
Decorate the completely cooled cake layers with buttercream and vegan lemon curd if you want. Add decorations like candied lemon slices, vegan whipped cream, or fresh berries on top and enjoy!
Tips for success
- Is the frosting too thick? Mix in a tablespoon of non-dairy milk at a time to thin it out.
- Is the frosting too thin? Add more powdered sugar until it gets a bit thicker.
- Cake flour – For the best results, make this recipe with cake flour. It comes out of the oven super fluffy with a fine crumb that is unmatched! All purpose flour will also work if you can’t find cake flour.
- Decorating – If buttercream isn’t your thing, decorate the cake with Cream Cheese Frosting instead. Add a layer of Vegan Lemon Curd in the middle and fresh blueberries, raspberries, or blackberries on top for a colorful presentation.
Frequently asked questions
- What is aquafaba? Aquafaba is the liquid in a can of chickpeas. Simply drain the chickpeas over a bowl and collect the liquid.
- Can it be made gluten free? Yes! Replace the cake flour with a 1:1 gluten free flour. It works out quite well!
- Can this recipe be made into cupcakes? Pour the batter into two prepared muffin tins and bake for around 20 to 24 minutes. You could also use my recipe for Vegan Lemon Cupcakes.
Storing and freezing lemon cake
Leftover cake can be kept covered at room temperature for about 3 to 4 days. To keep it longer, store the individual slices or the whole cake covered in the fridge for around 1 week.
The baked cake layers also freeze nicely. Once they’re cool, wrap the layers well in plastic wrap and freeze for up to 3 months.
Want more vegan lemon desserts?
Vegan Lemon Cake
Ingredients
For the lemon cake
- 1 1/4 cups unsweetened soy milk or almond milk
- 2 teaspoons apple cider vinegar
- 1/2 cup aquafaba liquid from a can of chickpeas
- 8 tablespoons (1/2 cup) vegan butter, softened to room temperature
- 1/2 cup neutral flavored oil, such as vegetable or grapeseed
- 1 1/2 cups granulated sugar
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon pure lemon extract
- 2 teaspoons pure vanilla extract
- 3 cups cake flour*
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2-1 teaspoon yellow food coloring, optional
For the frosting
- 1 cup vegan butter, softened to room temperature
- 4 cups powdered sugar
- 2 tablespoons fresh squeezed lemon juice
- 1-2 tablespoons non-dairy milk
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Grease two 8 inch cake pans and line the bottoms with parchment rounds (I cut them out myself to fit the bottom of the pans to prevent sticking.)
- Vegan buttermilk: In a measuring cup, combine the soy milk and apple cider vinegar. Let sit a few minutes until it curdles (this is your vegan buttermilk.)
- Aquafaba: In a medium sized bowl, drain the chickpeas to collect the liquid from the can. (Rinse the chickpeas and refrigerate for another use.) Measure 1/2 cup of aquafaba. With a hand mixer, mix on medium-high speed for 1-2 minutes, until light and foamy. Set aside.
- In a large bowl, add the softened butter, oil, sugar and lemon zest. Beat on medium speed with the handheld mixer until light and fluffy, about 3 minutes. Now add in the lemon and vanilla extracts and beat to combine. If using the yellow food coloring, add it in now as well.
- On low speed, add in the vegan buttermilk and aquafaba and mix. Now add the flour, sprinkle the baking powder and salt on top of the flour and mix on low until well combined, about 1-2 minutes, scraping the sides as needed with a spatula. Do not over mix.
- Divide the batter equally in the prepared pans. Bake for 30-35 minutes, until a toothpick inserted comes out clean. Let cool on wire racks for 5-10 minutes, then run a knife around the edges to loosen, and carefully invert the cakes onto your hand. Remove the parchment paper and place on a wire rack to cool completely.
- Make the frosting: Using a stand mixer or hand mixer, beat the vegan butter until light and fluffy, about 2 minutes. Reduce the speed, add in the 2 cups of the powdered sugar, lemon juice, lemon zest and vanilla extract. Beat on low, then switch to medium speed and beat until light and fluffy, about 2 minutes. Now add in the remaining 2 cups powdered sugar and mix. If the frosting seems too thick, add a tablespoon at a time of non-dairy milk. If the frosting seems too thin, add more powdered sugar until a desirable consistency is reached.
- Frost the cake: Place one of the cake layers on your cake stand or plate. Frost the top evenly. Place the second cake layer on top. Top the second layer with more frosting, and frost the sides as well. Decorate as desired and serve!
Notes
- Aquafaba is the liquid in a can of chickpeas. Simply drain the chickpeas over a bowl and collect the liquid.
- Cake flour is wonderful here if you can find it. The cake will come out fluffier with a fine crumb, but all purpose works if you don't have access to cake flour. Gluten free all purpose flour works quite well, too.
- Store leftover cake at room temperature for 3-4 days and make sure to cover any cut parts. Or keep it in the refrigerator for 1 week. It freezes perfectly as well.
- Cupcakes - Divide into liners and bake for 20-24 minutes.
- Consider adding a layer of vegan lemon curd to the middle, if desired.
Nutrition
*This recipe was originally published July 2018 and has been updated April 2021 with new photos and an improved recipe to make it even more moist and fluffy, and with clearer instructions for the aquafaba. I’m always working on improving my recipes!
Hi, I wanna make this but I looked for cake flour and there’s self-rising or plain cake flour. Which would you reccomend?
Don’t use self rising flour, you want plain cake flour. Enjoy!
I have been using this recipe, both chocolate and lemon version for my sister’s bday she is vegan. We absolutely love this cake so good. Moist and sweet just right. Thank you!
Thank you for sharing your review, Natasha! I’m glad cakes are a hit!
I would love to make this for my partners birthday but I only have 1 cake pan. Is it possible to bake it all in the one pan and slice down the middle after it’s cool for a layer cake? I’m worried about the cake crumbling when I cut it down the middle.
Instead of doing that, I would bake one at a time, and refrigerate half the batter while the first one cooks. I would worry about it totally falling apart if you tried to cut it down the middle, I’m not sure it’s sturdy enough for that, plus it won’t bake right.
I made this the other week and let me start by saying this is the 4th cake recipe I have done from Nora and I cannot emphasize enough how delicious they come out each time! This lemon cake was moist and flavorful and I accidentally free handed my powdered sugar when making the frosting so it was my fault but next time 3 cups would be sweet enough for me. Can’t wait to make this again and measure correctly lol! Thanks Nora
Thanks, Nelly, for taking your time to leave your great review! I’m so glad you loved the lemon cake! Thank you for using my recipes, and happy cooking!
I’m making this for my mum this weekend and the internet is giving me lots of different conversions for the cups of flour to grams (I’m uk-based). Do you happen to know the measurements in grams? Thanks so much!
Sure! If you click the “metric” button below the ingredients list, it will convert it for you. Hope you enjoy it!
Nora, the cake batter is a lot thicker and fluffier than the chocolate cake batter. Obvi, the chocolate cake batter was watery b/c of the addition of the boiling water. However, is the lemon cake batter supposed to be thick? It didn’t spread in the pan. I had to spread it with a knife. Thanks!
Hi! The lemon cake batter is a bit thicker than the chocolate cake for sure, but it shouldn’t be too thick. Make sure you measure correctly, you might have accidentally scooped up too much flour or something. I suggest spooning flour into a measuring cup and leveling it off with a knife. I hope it still turns out good though, let me know!
Thank you for sharing your experience and tips. It’s a lifesaver for a new vegan like me. I just made a strawberry cake from the box and used aquafaba, but didn’t whip it before use and my cake rounds barely rose. You seriously should write a book, if you haven’t already.
Hi Mandy. It makes me really happy that my site is offering valuable information to you! Thank you for sharing that with me and for using my recipes! Happy cooking!
If someone is coming over I always look to your recipes! Made this again today and it is thee best. Thank you!
Thank you for sharing this Beverly! It means a lot to me. I’m glad you love the cake!
Hi Nora, I just took my Lemon Cake out of the oven and the layers are flat. Not sure what happened. I followed the recipe exactly. Does the type of mixer make a difference?
It might be your baking powder, it can go bad or sometimes you can get a batch that does not work. Sometimes that can happen if you let the batter sit out too long before getting it in the oven as well, so make sure to get it right in. And measure everything correctly. I don’t think the type of mixer makes a difference really, as long as you didn’t do it by hand and over mix.
Hi! If I replace the lemon extract with fresh lemon juice, how much should I put in? I can’t find lemon extract at the moment.
I haven’t tried it, but I’d probably add 3 tablespoons of fresh lemon juice. It still won’t taste quite as lemony, but it will work okay. I’d add a bit more lemon zest if possible, perhaps an extra 2 teaspoons. Hope you enjoy it!
I also used fresh lemon juice. 3 tbsp. as suggested by Nora. It was perhaps not as lemony, but I prefer it that way anyway.
Absolutely UH-mazing!! Did a strawberry filling, doubled all the lemon zest and juice bc we LOVE lemon. Consistency, texture, test = amazing! Non-Vegan fam loved it and I couldn’t wait to tell them the chickpea brine that was in it after they were done 🙂 all admitted that they would have never known there were “weird” ingredients like ACV or aquafaba – total hit!!
Hi Amanda. Your cake sounds beautiful and delicious! I’m glad everyone loved it! Thank you for using my recipe, and thank you for sharing!
❤︎ it. So good nora cant even tell the difference if its vegan or not☻︎☻︎☻︎☻︎❤︎❤︎❥♥︎❣︎♡︎✔︎✔︎
Thanks Chathaki! I’m glad you love the cake!
Hi Nora!
Me and my family LOOVED the chocolate cake recipe you posted. I had to make two lol. I have a question about this lemon cake. Can I use applesauce or ground flaxseed and water in replace of the aquafaba? I don’t own an electric mixer, and I know the aquafaba won’t get fluffy like I want it to.
Honestly, you can just use a hand whisk for the aquafaba in this recipe, it doesn’t need to have stiff peaks. Or an immersion blender if you have one. While the cake may work using applesauce or flax eggs, it won’t be quite as light and fluffy. I haven’t tried it, but maybe 1/2 cup applesauce or 2 flax eggs, if you are going to replace the aquafaba. Hope that helps! And I’m so glad you loved the chocolate cake! 🙂
Hi! My family and I love this recipe! This is the 4th dessert recipe I’ve made of yours and it doesn’t disappoint. I was wondering if I could refrigerate the icing separately the day before I frost the cake? Also, how long will this last if left out and refrigerated? Thanks so much!
Thank you! That’s so great to hear! Yes, you can refrigerate the icing separately. The icing may get very hard, so leave it out at room temp before frosting, for about 30 minutes until spreadable. The cake will last about 3 days at room temperature (cover the cut portions) and a day or two longer in the refrigerator. You can also freeze slices. Thanks!
I have made this cake twice, and it’s so decadent and lovely. The lemon frosting is EVERYTHING. My 3 year-old wanted a butterfly-themed birthday, so I made a layered lemon cake, colored the frosting lavender on the inside frosting layer, and a pale yellow on the outside, and used edible wafer-paper butterflies up the side of the cake and across. She was in heaven, and our party guests could not get over how delicious it tasted! My soon-to-be 8 year-old will be getting your strawberry cake topped with edible emojis for her birthday!
Hi Holly. Your butterfly birthday cake sounds like magic! How fun and beautiful! I’m glad my lemon cake was delicious! Thank you for sharing your very fun comments!
I tried the recipe using exactly half of the ingredients for a smaller cake. The butter got seperated from aquafaba soon as I mixed them. What do you suggest
The cake should still turn out fine even if it seems a bit separated during mixing. I wouldn’t worry about it!
Hi Nora. It is my partner’s first birthday as a vegan ( we both turned vegan last year). I wanna make this cake for her but had few questions-
1. Can I use a hand whisk instead of an electric hand mixer? How different might be the results?
2. Can I use whole wheat flour ?
Thanks alot 🙂
I hope you love the cake! I don’t think it would work well with a regular whisk, but a strong spoon might work okay. It may not be as fluffy or good, but if you need to it might work. Whole wheat flour will technically work but the cake will be quite dense and dry, and taste strongly of whole wheat. I wouldn’t enjoy that myself, but if you think it would be good, go for it! ?
Could you use a different type of plant based milk in this recipe? I have a nut allergy, so can’t use almond milk.
Yes, soy or another milk works here. Thanks!
Very moist and lovely crumb. Do you have a less sweet icing alternative that works?
thanks!
Glad you enjoyed it! I don’t have a specific low sugar frosting, but you could try adding less sugar to this one. Start with no milk at all and fairly firm vegan butter, then add only as much powdered sugar as you want, to taste, then add any milk if needed to thin. Thanks!
Can I use soymilk instead of almond milk?
Hi Aarti. Yes, soy milk can be used. Hope that helps!
Could you supplement soft but not melted coconut oil for the vegan butter? My daughter doesn’t like any frosting I’ve made with vegan butter. We have workable coconut oil that we use in a lot of other recipes.
You could try it, but just know that frosting made with coconut oil is very temperamental, and it might be very melty. I wouldn’t use it for a layer cake. I haven’t had good luck using coconut oil in frosting, but if it’s a taste thing you could try using all vegetable shortening instead of vegan butter.
Awesome!!! It works!! I dont have two pans, so just split the recipe and baked twice. Tasty and looks fantastic.
The best, as always nora!
Thank you Nora! You make being vegan so much easier! Your recipes are consistently better than any others I’ve found!
That’s so great to hear!!
Can use this recipe for 3, 6 inch pans instead?
I think that will work fine, yes.
Such a great recipe!!! Cake has great flavor without being too sweet. Frosting is sweet, it’s buttercream! But they combine nicely for a lovely slice of cake. I didn’t have extract, so used fresh picked Meyer Lemons from our tree which now provides us winter lemons!!! My husband and I made it together for my birthday Saturday – that was my party and it was fun!!!