Description

This Easy Vegan Lemon Cake is a light, moist, and perfectly zesty dessert bursting with fresh lemon flavor. Made without dairy or eggs, it uses simple plant-based ingredients like lemon juice, zest, applesauce, and non-dairy milk to create a fluffy and refreshing cake that is versatile and suitable for various dietary preferences. Ideal for birthdays, brunches, or any occasion that calls for a bright, citrusy treat.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup granulated sugar
½ teaspoon salt

Wet Ingredients:

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

Preheat Oven and Prepare Pan: 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 to prevent sticking.
Mix Dry Ingredients: In a large bowl, sift and whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt to ensure even distribution and remove lumps.
Combine Wet Ingredients: In a separate bowl, whisk together the non-dairy milk, lemon juice, lemon zest, unsweetened applesauce, vegetable oil, and vanilla extract until well combined.
Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together with a spatula or wooden spoon just until combined. Avoid overmixing to keep the cake light and fluffy. Add more non-dairy milk, 1 tablespoon at a time, if the batter is too thick.
Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake towards the end to avoid overbaking.
Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before frosting or serving.
Optional Frosting: To make vegan buttercream frosting, beat together ½ cup vegan butter, 2 cups powdered sugar, 1 tablespoon non-dairy milk, and 1 teaspoon vanilla extract until smooth and creamy. Spread over the cooled cake.

Notes

For an extra burst of lemon flavor, brush warm cake with a lemon syrup made from ¼ cup lemon juice and ¼ cup sugar heated until dissolved.
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum or guar gum.
Store the cake in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days. Freezes well for up to 3 months when sliced and wrapped properly.
You can dust the cake with powdered sugar or frost it with vegan buttercream for added sweetness and presentation.

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vegan lemon cake, easy vegan dessert, dairy-free lemon cake, plant-based lemon cake, citrus vegan cake