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!
I am confused how to use the aquafaba. Am I supposed to use the liquid, the foamy bubbles or let it turn into soft peaks? PLEASE HELP.
So here you want to use the light, foamy mixture. It doesn’t need to be soft peaks even. So whip it, then use the foamy light stuff. Hope that helps!
I have made a few of your recipes and they have all turned out great. The chocolate cake is now my go to cake and so many people have asked for the recipe!
I am going to try the lemon cake tomorrow and was wondering if I could add fresh wild blueberries to the batter?
I haven’t tried that but I think it would work! It sounds amazing. Let me know how it turns out and thank you so much!
Hey Tara! Let us know how it turned out when you added the blueberries to the batter 🙂 I wanted to try it but was worried the batter would be too thin and that the berries would fall to the bottom. Thanks!
I’m making this for a lunch tomorrow – do you recommend making it the night before and then wrapping it… and then frosting it tomorrow morning. What is the best way to pre-make and store it? or should i just do it all tomorrow – the morning of? I just want it to stay moist and delicious.
You could make the cakes the night before, then wrap them lightly until the next day, no problem. Then frost and serve. Or you could frost it the day before and leave it out at room temperature until the next day, either way works!
I made this cake for my daughter to take to her friends cottage. I received MANY compliments. It became breakfast for all the next morning as well!?
Thank you, I shall be stalking your site for other flavour profiles!
Sally
That’s so great to hear!!
Super yummy! Made a blueberry frosting instead of lemon, and was delicious! Couldn’t even wait til after dinner to dig in….
Sounds delicious!!
This is the only vegan cake I have had turn out without falling and it tastes really good. The vegan lemon buttercream is delicious too.
Mostly I just wanted to tell you how much I appreciate all your recipes. I have tried a number of them and they are tasty, easy to make and made with ingredients I can easily find. Thank you so much for doing this. My family and I are grateful!
That means so much to me, thank you! And I’m so glad you enjoy this cake. 🙂
Would a food processor work for making the batter and icing?
I don’t think so, you really need a hand held mixer or stand mixer here.
I wanted to make a Lemon Cake for my son’s birthday but have not had great success with vegan cakes. They usually taste okay, but are somewhat flat and dense. Not Nora’s Lemon Cake, it was the best cake I’ve made since changing to a vegan diet!
The cake was light and fluffy like you want it to be (aquafaba is a game changer) and the frosting was to die for, so lemony and creamy. Nora adds Lemon Extract instead of just lemon juice which really boosts the lemon flavor in the cake and frosting.
I used pastry flour instead of regular flour, just because I had it, don’t know if that made a difference or not.
So if you love Lemon Cake, try this recipe, you won’t be disappointed! I’m on to Nora’s chocolate cake next!
Thanks so much for the great comment!!
The flavor of this cake is excellent, though I found it to be quite dry. When comparing it to your vanilla cake I noticed that you use twice as much fat in the vanilla cake as in this one. If I make it again I might add some oil and hope it comes out more tender and moist.
I am so loving your recipes! This cake is soooooo yummy! Thank you for sharing your awesome vegan recipes. I think yours are the best I’ve found and I’ve been through a lot of them. Happy 4th!
Thanks so much for the great comment!!
Hello, do you think I could add lemon juice in place of some milk?
How much do you think I should add?
Thank you very much, it looks delicious. ^-^
I’ve never tried it but maybe 1/4 cup or so. Hope you enjoy it!
Made this cake yesterday. Came out perfectly. Thank you for the easy, delicious, recipe.
Any idea how this lemon cake recipe or the chocolate cake recipe you posted would be using one of the cup-for-cup Gluten Free flours?
My daughter is VEGAN but I am Gluten Free. The cakes have me salivating but hesitate to try recipe with GF flour.
They both work quite well with a quality gluten free flour mix. I have used Bob’s Red Mill 1:1 Flour with success! Thank you, hope you enjoy!
Is there a possible substitute for the vegan butter in the frosting? It’s just not available where I am. Or a different frosting recipe you have or know of that doesn’t call for vegan butter? Thanks and can’t wait to make!
You could substitute vegetable shortening, if you can find that instead. Any kind of vegan friendly margarine should also work.
Do you have a suggestion for replacing the aquafaba? We have a chickpea allergy. Chickpea allergies are closely related to peanut allergies because the chick pea and peanut are in the same family. Other people may have the same question. Thank you.
You could sub applesauce, but the cake won’t be as tender. To help the cake be lighter without the aquafaba, use cake flour and applesauce instead. That should work pretty well! Thank you.
Hi. I loved your lemon cupcakes but now want to try a big cake! I’ve not used aquafaba before in a cake. You say take 1/2cup AFTER whisking will that be the 120g metric conversion you have? I tend to use metric conversion and don’t want to mix and match if possible.
That’s a good question. Unfortunately the metric converter I have is using aquafaba that is not whipped, which will make it a bit lighter I believe. For best results, I would just measure 1/2 cup after whisking, I’m not sure what the grams measurement would be, sorry!
Is it possible to replace aquafaba with applesauce?
You probably could, but it won’t turn out as light and fluffy.
Hi Nora,
I follow your recipes for almost all baking needs. I tried Lemon cake , and it came out very chewy and not- at-all spongy. It also stuck to the bottom of the pan badly.
Here are things that were different from the recipe. 1) Used red wine vinegar instead of Apple cider vinegar. 2) Used fluffed Flex egg instead of aquafaba. 3) Baked in a glass baking pan. 4) My hand mixer was packed up, and I was lazy to take it out. So, I mixed/ fluffed with whisker by hand for 4-5minutes (recipe calls for 3minutes). Butter-sugar mixture was not so fluffy.
Can you advise what could have gone wrong? Thank you.
Hi there! I don’t think the vinegar would cause a problem, but using flax egg instead of aquafaba, baking in a glass pan and whisking by hand probably led to a dense cake. You really need that hand mixer to get it fluffy and light for this recipe. And the aquafaba is what really makes the cake light and fluffy as well, flax eggs just won’t do the trick. Thank you!
This is a joke, right? You didn’t follow the recipe at all, and then you asked why it came out wrong? Come on.
That was my reaction as well. 🙂
Same! Haha
Hi! I made your chocolate cake and it was AMAZING. So excited to try this one. I just need it to be dairy free though. Can I use eggs instead of aquafaba? If so what is the ratio? Thank you!
Thank you! You know, I’m really not sure, but you would probably only want to sub egg whites. I haven’t tested it so it’s hard for me to say how many. Hope you enjoy the cake!
This is dairy-free as written — “can I use eggs instead of aquafaba”? Aquafaba is just plant (chickpea) water.
Hi. What vegan butter did you use? Will vegan Marge ring be okay? The one I get here is about 40% fat and 60% moisture I think
I usually use Earth Balance brand. Vegan margarine should be fine.
Can I make this recipe into cupcakes ? And if yes, how many cupcakes will it make ? Cooking time?
You could, yes. You can also just make my 1 Bowl Lemon Cupcakes. 🙂 But this recipe will make a lot of cupcakes, maybe around 20-24 depending on how you fill the cups. Bake for 20-24 minutes.
Perfection. I’ve never made a recipe of yours that didn’t come out perfectly. Thank you so much. Whenever my family loves something I end up saying “it’s nora’s” ? this cake was no exception. Perfectly lemony and sweet. thank you AGAIN!!
You’re so welcome!! And thanks for the great comment!
Thank you thank you for creating this recipe! I have always failed miserably at vegan baking and this was the very first dish I have made that didn’t end up like a flat piece of paper. The cake turned out beautifully and my entire family couldn’t get enough. I kept mine in the refrigerator between servings and it kept it a little more dense and refreshing ☺️
Wow, that’s so great to hear!! Thanks for the great comment!
Hi!
So I’ve made your chocolate cake and loved it so much I came back to make the lemon! I am wondering if using two flax eggs will work for this recipe? I don’t have any spare cans of chickpeas for the aquafaba.
I’m pretty sure it would work well! It might not be quite as light and fluffy, but it will work.
I just put the cake in the oven and I made a mistake ,I put all the chickpeas juice in instead of 1/2 CUP ,will it still be good
Hopefully it will still be okay, but I’m not sure. Might be too much liquid. I hope it turns out for you!