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Vegan Lemon Cake with Lemon Frosting

A zesty and moist vegan lemon cake topped with creamy lemon frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 0.5 cup almond milk Can substitute with other plant-based milks.
  • 0.25 cup vegetable oil
  • 0.25 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon vanilla extract
Lemon Frosting Ingredients
  • 0.5 cup vegan butter
  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. In a bowl, whisk together flour, sugar, baking soda, and salt until combined.
  3. In another bowl, mix almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract.
  4. Combine wet and dry ingredients until just mixed. Don’t overdo it!
  5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool completely.
Frosting
  1. For the frosting, beat the vegan butter in a bowl until creamy.
  2. Gradually add powdered sugar, lemon juice, and lemon zest until smooth.
  3. Once the cake is cool, spread the lemon frosting on top and serve.

Notes

Make sure your ingredients are at room temperature for the best batter consistency. Adjust the lemon to your taste; if you love tangy flavors, add a bit more lemon juice or zest. You can store the cake in the fridge for 4-5 days, or freeze slices for up to 3 months.