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
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?
Starbucks Copycat Lemon Loaf Vegan Lemon Bars Lemon Shortbread Cookies Lemon Poppyseed Muffins
*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!
