Easy Vegan Lemon Cake Recipes

VEGAN LEMON CAKE

Vegan Lemon Cake image

This vegan lemon cake with velvety lemon buttercream frosting is moist and fluffy and will make all your lemon cake dreams come true!

Provided by Alison Andrews

Time 50m

Number Of Ingredients 15

Ingredients

2 2/3 cups All Purpose Flour ((330g))
1 1/2 cups White Granulated Sugar ((300g))
1 1/2 tsp Baking Soda
3/4 tsp Salt
1 1/2 cups Soy Milk ((360ml) or other non-dairy milk)
1/2 cup Canola Oil ((120ml) or Vegetable Oil)
1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)
1 tsp Vanilla Extract
3 tsp Lemon Extract
2 Tbsp Lemon Zest
4 1/2 cups Powdered Sugar ((540g))
1/2 cup Vegan Butter ((112g))
2 tsp Lemon Extract
3 1/2 Tbsp Lemon Juice
Lemon Zest

Steps:

Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.
Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don't overmix, tiny lumps are okay.
Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.
Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.
Frost the cooled cakes and decorate with lemon zest.

Nutrition Facts : ServingSize 1 Slice, Calories 512 kcal, Sugar 69.5 g, Sodium 400 mg, Fat 14.2 g, SaturatedFat 2.2 g, Carbohydrate 92.8 g, Fiber 0.8 g, Protein 3.8 g

EASY VEGAN LEMON CAKE

Easy Vegan Lemon Cake image

A deliciously lemony, milk- and egg-free cake. This vegan recipe makes enough for two 9-inch cake rounds. Fill and frost however you like.

Provided by Amanda123

Categories Lemon Cake

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

baking spray
2 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white sugar
⅔ cup margarine, melted
⅔ cup soy milk
½ cup soy yogurt
½ cup lemon juice
2 tablespoons lemon zest
2 teaspoons vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch round cake pans with baking spray.
Sift flour, baking powder, baking soda, and salt together in a bowl.
Whisk sugar, margarine, soy milk, and soy yogurt together in a large bowl. Whisk in lemon juice, lemon zest, and vanilla. Add flour mixture in 2 batches, whisking well after each addition. Divide batter evenly between the prepared pans.
Bake in the preheated oven until a toothpick or knife inserted in the center comes out clean, 32 to 35 minutes.
Cool cakes in pans on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool completely before frosting, about 30 minutes.

Nutrition Facts : Calories 291.6 calories, Carbohydrate 45.5 g, Fat 10.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 367.6 mg, Sugar 26.5 g

VEGAN LEMON CAKE

Vegan lemon cake image

Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives

Provided by Katie Siddons

Categories Afternoon tea, Dessert, Treat

Time 45m

Number Of Ingredients 7

Ingredients

100ml vegetable oil, plus extra for the tin
275g self-raising flour
200g golden caster sugar
1 tsp baking powder
1 lemon, zested, 1/2 juiced
150g icing sugar
½ lemon, juiced

Steps:

Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

Nutrition Facts : Calories 276 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

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