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Vegan Lemon Cake

A light, fluffy vegan lemon cake bursting with fresh lemon flavor and topped with creamy lemon cream cheese frosting.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 cups 1 ½ cups all-purpose flour Can substitute with a gluten-free blend.
  • 1 cup 1 cup granulated sugar Adjust for sweetness preference.
  • 1 tsp 1 tsp baking soda
  • 0.5 tsp ½ tsp salt
  • 1 cup 1 cup almond milk Any plant-based milk can be used.
  • ⅓ cup ⅓ cup vegetable oil
  • ¼ cup ¼ cup lemon juice Freshly squeezed is best.
  • 1 tbsp 1 tbsp lemon zest
  • 1 tsp 1 tsp vanilla extract
For the frosting
  • 8 oz 8 oz vegan cream cheese
  • 4 cups 4 cups powdered sugar Adjust for sweetness preference.
  • 2 tbsp 2 tbsp lemon juice
  • 1 tsp 1 tsp lemon zest For added flavor in frosting.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. In a mixing bowl, combine flour, sugar, baking soda, and salt.
  3. In another bowl, mix almond milk, vegetable oil, lemon juice, lemon zest, and vanilla.
  4. Combine the wet and dry ingredients and mix until smooth.
  5. Pour the batter into the prepared cake pan and bake for 30-35 minutes.
  6. Let the cake cool completely.
Frosting
  1. For the frosting, beat the vegan cream cheese, powdered sugar, lemon juice, and zest until creamy.
  2. Frost the cooled cake with the lemon cream cheese frosting.

Notes

Store in the fridge for 5-7 days. Can freeze for up to 3 months; thaw at room temperature before serving. For a fluffier cake, avoid over-mixing the batter. You can also add blueberries or poppy seeds for flavor variations.