Member recipe

Vegan Lemon Cake

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(18 ratings)

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Cooking time

Prep: 10 minutes Cook: 30 minutes

Skill level



Serves 12

This vegan lemon cake is light and fluffy with a zing! Also works well by replacing the flour and baking powder for gluten free substitutes

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  • 275g Self Raising Flour
  • 200g Caster Sugar
  • 1tsp Baking Powder
  • Zest of 1 Lemon
  • 100ml vegetable oil
  • 170ml cold water
  • Juice of 1/2 Lemon


  • 150g Icing sugar
  • Juices of 1/2 Lemon


  1. Preheat oven to 200C/ 180C fan oven/ Gas Mark 6. Grease and line a loaf tin.

  2. Mix together the flour, sugar, baking powder and zest in a large bowl. Add the juice, oil and water and mix thoroughly until smooth.

  3. Pour into the lined loaf tin and bake for 30mins or until a skewer comes out clean. Leave to cool in the tin for 10mins then remove.

  4. When cool make the icing by sieving the icing sugar into a bowl and mixing in enough lemon juice until it is thick enough to pour over the loaf. You don't want it too thin otherwise it will just run off the cake!

Comments, questions and tips

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24th Sep, 2017
So lemony and just delicious! I used coconut oil and found that it needed 40 minutes until it was cooked through.
24th Sep, 2017
I used 100ml of liquid coconut oil. I just guessed the amount of solid oil and melted it a little in the microwave, then topped it up to the full 100ml if it's short.
19th Aug, 2017
The family loved this.
10th Aug, 2017
The first cake I made I checked with a skewer to see if it was thoroughly cooked and it immediately sank in the middle! I think 30 minutes is too short a time. I shall try again and cook for longer and will not test with a skewer next time.
7th Aug, 2017
So good and so simple to make. Absolutely delicious!
23rd Jul, 2017
So easy and tastes so good.
All of It
14th Jul, 2017
This was SO GOOD! (and so simple!) My husband loves it so much, he asked me if I have saved your Thank you!
10th Jul, 2017
Tasted great. Simple to make. Used square tin and worked fine, didn't dry out.
9th Jul, 2017
Delicious cake, was worried you might be able to taste the veg oil but not at all. One very happy vegan, and the rest of my non vegan family thought it was delicious too. Easy and quick to make too
2nd Jul, 2017
This is a lovely easy recipe that even non-vegans have loved. I have made this thrice without any modifications and prefer this to the Tana Ramsay lemon drizzle cake recipe which is also on this website.


14th Sep, 2017
If you use coconut oil, what volume ( once it is liquid - or do you use it non liquid) thanks.
2nd Jul, 2017
Does this cake freeze well?
17th Jan, 2017
Does this cake go sticky at all? Every vegan cake I try and make goes back to looking like raw batter when it's touched!
andy rich
3rd Oct, 2017
I used soda water and swapped the topping for lemon drizzle. The lemon drizzle was 110g sugar and three lemons.
Gracie's Mum
9th Feb, 2017
Zest of 2 lemons & i used coconut oil after reading an earlier comment & it was lovely. And so easy
Gracie's Mum
9th Feb, 2017