Vegan Lemon Cake

This Vegan lemon cake has a soft and fluffy texture and bright fresh flavor! The cake is moist while the frosting is smooth and creamy. This homemade vegan cake recipe is great for springtime, Easter, Mother's Day and summer!

Course Dessert

Cuisine American

Keyword baking, cake, easter, lemon, mother's day, vegan

Prep Time 15

Cook Time 30

Resting Time 1

Total Time 1 45

Servings slices

Calories 428kcal

Author Sherri Hall

Ingredients

2 ½ cups all-purpose flour
1 ¼ cups granulated sugar
1 teaspoon baking soda
1 ½ cups dairy free milk
½ cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 tablespoon lemon juice
1 tablespoon lemon zest
2 cups vegan frosting vanilla, buttercream or lemon

Instructions

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray two 8 inch round cake pans with nonstick spray.
In a large mixing bowl, add flour, sugar and baking soda. Stir together.
Add in all remaining ingredients, except frosting. Stir together.
Pour batter into the two greased pans.
Bake for 30 to 32 minutes or until a toothpick inserted into the cakes comes out clean.
Remove from oven. Allow cakes to cool for 10 minutes. Then remove cakes from pan and place on wire rack to cool completely.
Once fully cooled, add frosting. Frost one cake then place the other cake on top. Frost on top!

Notes

Be sure to use 8-inch cake pans, not 9-inch pans.
Generously spray the cake pans with nonstick spray.
Mix the cake batter until no clumps of flour remain.
If needed, replace all-purpose flour with gluten-free 1 to 1 flour.
Do not bake too long.
Once a toothpick inserted comes out clean, remove the cakes from the oven.
Allow the cakes to fully cool before adding the frosting.
Feel free to use any flavor of frosting.
Store cake in the fridge for up to 4 days.

Nutrition