Vegan Lemon Cake

Vegan Desserts


Vegan Lemon Cake



Vegan Lemon Cake

  • ½ cup non-dairy milk
  • ½ cup non-dairy yogurt or sub more milk
  • 1 lemon ¼ cup juice + 12 tbsp zest
  • 2 ½ cups all-purpose flour or GF flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup sugar
  • ½ cup canola oil or other neutral oil
  • 1 tsp vanilla extract

Strawberry Glaze

  • ½ cup strawberries (fresh or frozen) you’ll need 1-2 tbsp strawberry juice, or use only lemon juice
  • 12 tbsp lemon juice
  • 1 ⅓ cup powdered sugar


Vegan Lemon Cake

  1. Preheat your oven to 355˚F (180˚C). Grease and line an 8.5-inch loaf pan.
  2. Sift the flour, baking powder, baking soda, & salt into a large bowl. Then, whisk in the sugar to combine. Set aside.
  3. Add the non-dairy milk, non-dairy yogurt, oil, lemon juice, lemon zest, & vanilla extract to a measuring cup and stir to combine. Then pour it into the flour mixture & stir until just combined. (Please do not overmix).
  4. Pour the batter into your prepared pan, smoothing out evenly. Gently, tap the pan a few times on your work surface to remove any air bubbles & level out the top.
  5. Bake for 55-60 min, or until a toothpick inserted into the center of your cake comes out clean. (If it gets too brown during baking, cover loosely with a piece of parchment paper).
  6. Allow to cool for 10-15 min in the pan, then remove onto a cooling rack & allow to cool completely.

Strawberry Glaze

  1. Place the chopped strawberries in a small saucepan. Bring to a simmer over medium heat, stirring constantly, until they have become soft enough to mash, about 2-3 min. Place a fine-mesh strainer over a small bowl and push the strawberry puree though, leaving any seeds/large chunks behind. Measure out 2 tbsp of the strawberry juice (you can use the rest as a topping for pancakes, waffles, or enjoy with non-dairy yogurt). Allow to cool completely before using it.
  2. Stir together the powdered sugar, strawberry juice, & lemon juice until a smooth paste forms. (If it’s too thick, add more lemon juice. If it’s too watery, add more powdered sugar).
  3. Pour the glaze over your cooled lemon cake. Serve & enjoy!


Recipe & Photography as posted on, courtesy of @BiancaZapatka.

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