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 love this cake! I have a ton of cranberries on hand that I need to use up and am thinking about using this recipe as a base to make an orange cranberry cake instead. Do you think if I folded some cranberries into the batter it would turn out okay? Thanks!
I haven’t tried it, but it might work. Cranberries do leak out quite a bit of liquid when they cook though, so I’m not totally sure. It sounds amazing though, I’ve been working on a cranberry cake recipe as well, but I’m not quite sure it’s ready yet. Best of luck, if it turns out I’d love to know. 🙂
Hi is the batter a little on the thick side or should it pour smoothly into the pans?
It shouldn’t be too thick, it pours quite easily into the pans.
I have a question-I skipped down to the recipe, so maybe this was already answered above-but what is the purpose of the aquafaba?
It is your egg white substitute that helps make the cake light and fluffy.
Literally THE best cake!! I will make again and again.
Thanks!
Hi Nora,
Have you tried making this cake with soy milk in place of almond milk? Is there a notable difference in the end result?
It shouldn’t make much of a difference to use soy milk. It should work just fine.
Thank you for your reply. I’ll let you know how it turns out.
Want to make this for my niece and sister’s birthdays (They are a day apart). They are dairy free but not vegan. How many eggs would you use instead of the chickpea stuff (too complicated for me lol).
I’m not totally sure, but maybe about 4 egg whites? Haven’t tried it though. Hope everyone enjoys!
Can aquafaba be frozen? I don’t often need the liquid when making a dish with chickpeas, and vice versa.
Can you purchase aquafaba? If so, do you know where? I’ve never seen it in the grocery stores.
Yes, it can be frozen. It’s a great idea to freeze and store it for later. I don’t know if you can purchase it separately, I have never seen it myself.
Hi !
I’m making the cake for my mom’s birthday tomorrow, but I was wondering if I could replace the vegan butter for coconut oil, since I can’t find that here. I love your recipe by the way – I can’t wait to try the cake ! ( Its in the oven … )
It should work quite well with coconut oil. Thank you so much! I hope she enjoys it.
If I reduce the sugar quantity, would I also need to reduce the amount of liquid/ milk used?
No, I would not change anything else. Though I wouldn’t recommend reducing the sugar quantity too much, or it might affect the quality of the recipe.
Can I use an agave or maple instead of a sugar with this recipe?
Unfortunately I don’t think that would work, because it is adding liquid instead of a granulated sugar. It would take quite a bit of testing to get it right, and I’ve never tried it.
IS IT STILL half cup If you buy cartoon aquafaba
I’ve never used store bought aquafaba, so I’m not totally sure. I would guess so though.
Im not a baker so this may seem like a stupid question. Why use lemon extract in the cake? Can it be substituted with lemon juice and how much? I much prefer fresh lemon over extracts or bottles juices.
Not a stupid question at all! 🙂 Lemon extract provides more concentrated lemon flavor, much more than lemon juice. You can use fresh lemon juice, but the cake won’t taste as lemony. Hope that helps!
Hi Nora ! I consume dairy , can I use dairy butter and milk in this recipe
Sure, you could.
Nora, how long do I cook if I do cupcakes for it? Want to bring to office and cupcakes is easier for me.
About 18-22 minutes should do it for cupcakes. Hope everyone enjoys!
I have one more question. Can this cake be frozen? I am preparing it for a wedding for those who are vegan. I want to make it now so it is ready to go. I would frost it after it thawed. I just don’t know if it freezes well.
Yes, you can freeze the cakes and them thaw and frost when you are ready. Thanks!
It’s an amazing cake…question – have you ever made the frosting the day before and refrigerated and then frosted the next day?
Yes, it works just fine. The frosting will harden in the refrigerator overnight, so just leave it out for 20 minutes or so, until it’s soft enough to spread on the cake.
What can be substituted for the aquaphaba?? I have a family member with a chickpea allergy but am dying to make this cake and love your other recipes!!
I have heard that it works the same with white beans (not chickpeas), so that might be an option. Or you could use another egg replacer, maybe even applesauce would work. Thank you so much!
I am curious if this can be made with gluten free flour. Any thoughts?
I haven’t personally tried it with gluten free flour, but a good mix might work.
Your recipes are hands down amazing! I made this for my husband’s birthday. He is not vegan, but with my daughter’s dairy and egg allergies, I always look to you for tasty treats we can all enjoy together! This was a huge hit with everyone! Including my also non vegan parents. Thank you ? and keep rocking these recipes!
You’re welcome! And thanks so much for the great comment!
What would happen if I used lemon juice (from the zested lemon) instead of lemon extract?
The cake just won’t taste as lemony. 🙂 Lemon extract is much stronger in terms of flavor. But it will still turn out good I think!
Hi I’ve just made yr lovely Vegan Lemon Cake but I made a mistake & put all the chick pea meringue into the cake. It’s baked fine but I don’t need the cake for 2 days. Should I buttercream the cake now & put in the fridge or wrap & keep the cakes & put together when I need it? I’d love yr advice
I would wait to frost the cake until the day you serve it, or maybe the night before. Keep the cakes refrigerated until then. Thanks and enjoy!
Found the frosting way too sweet so just used to sandwich the cake, and a blob on each muffin sized caked, which worked for me.
Cake was lovely though, but may adapt next time
Thanks
I made this recipe for my birthday and it was a hit, everyone loved it and asked for the recipe! Thank you very much!!!! (I have a photo of everyone happy with this lemon cake)
That’s so great! Happy Birthday!
Do you have an estimate for about how many cups of batter this makes? I’m making a two tier cake for a birthday party and need to make a 6” cake and a 4” cake. Thank you!!
I don’t know exactly how many cups of batter this makes, but I think you would have just a bit too much batter for a 6 and 4 inch cake. If you feel like it is too much, you could always make a few cupcakes out of the leftover batter. Or perhaps have taller layers, just make sure you bake them until there is no wet batter on a toothpick. Thanks!
I made the cake tonight and I will make frosting tomorrow. Thank you so much! Even without frosting the cake is delicious and has a great lemon flavor.
Hi! I’d like to make this cake for my sister’s birthday, but I can’t find lemon extract anywhere. Would it be possible to switch it out for lemon juice or something else? Thanks so much : )
I would use a bit extra lemon zest to flavor the cake. That should help!