Name: Vibrant Vegan Lemon Cake Recipe
Prep time: 10 min
Cook time: PT-489607H37M35S
Total time: PT-489607H37M35S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 cup granulated sugar; ½ teaspoon salt; ¼ cup fresh lemon juice; 2 teaspoons lemon zest; ½ cup unsweetened applesauce; ½ cup vegetable oil; 1 cup non-dairy milk (almond, soy, or oat); 1 teaspoon vanilla extract; Optional: Powdered sugar for dusting; Optional: Vegan butter for frosting

Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 cup granulated sugar

½ teaspoon salt

¼ cup fresh lemon juice

2 teaspoons lemon zest

½ cup unsweetened applesauce

½ cup vegetable oil

1 cup non-dairy milk (almond, soy, or oat)

1 teaspoon vanilla extract

Optional: powdered sugar for dusting

Optional: vegan butter for frosting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with oil or vegan butter, and optionally line the bottom with parchment paper.

Step 2: In a large bowl, sift and whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt until well combined.

Step 3: In a separate bowl, whisk together the non-dairy milk, lemon juice, lemon zest, applesauce, vegetable oil, and vanilla extract until thoroughly mixed.

Step 4: Make a well in the dry ingredients and pour in the wet mixture. Gently fold together with a spatula or wooden spoon until just combined. Avoid overmixing; the batter should be thick but pourable. Add more non-dairy milk by tablespoons if too thick.

Step 5: Pour the batter evenly into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving or frosting.

Tips & Variations

Use fresh lemon zest and juice for the brightest flavor.

Try substituting vegetable oil with melted coconut oil for a subtle coconut note.

For a gluten-free version, use a 1:1 gluten-free flour blend containing xanthan gum or guar gum.

Add 1 cup of fresh berries to the batter for a fruity twist.

Turn it into a lemon poppy seed cake by adding 2 tablespoons of poppy seeds.

Brush warm cake with lemon syrup made from ¼ cup lemon juice and ¼ cup sugar dissolved together for extra moisture and zing.

Top with vegan buttercream frosting or a simple powdered sugar dusting for added sweetness.

Storage

Store the cake covered at room temperature for 2-3 days to keep it moist. For longer freshness, refrigerate it in an airtight container for up to 5 days—allow it to come to room temperature before serving to soften the texture. You can also freeze individual slices wrapped tightly in plastic wrap and stored in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave before enjoying.

FAQs

Can I use any type of non-dairy milk?

Yes, almond, oat, soy, or any plant-based milk will work well. Each brings a slight variation in flavor, but the lemon will remain the star.

Can I substitute the applesauce?

If you don’t have applesauce, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, rested until gelled), mashed banana, silken tofu, or dairy-free yogurt as an egg replacement.