Member recipe

Vegan Lemon Cake

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(8 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/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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31st May, 2017
I was very surprised that this cake turned out so well. I used coconut oil which added a tiny bit of extra flavour. Took 50 min in the oven to cook. I used the juice of a whole lemon in the actual cake and the zest of two lemons. While it was still warm and in the tin, I pricked the top and poured over some lemon juice with a little icing sugar mixed in. Made up the icing in accordance with the recipe. The cake is a little sticky, but on the whole very good and all the family loved it. Also used fizzy water instead of still. Thanks to romasoda for the tips - much appreciated!
17th May, 2017
Really lovely and simple recipe. So many vegan cake recipes over complicate it! I also used coconut oil and it turned out perfectly. Also for anyone who has a fan oven like me and I baked at 180 degrees!
19th Feb, 2017
Quick and easy to make and fun to do with my granddaughter.
19th Feb, 2017
Quick and easy to make and fun to do with my granddaughter.
romasoda's picture
29th Jan, 2017
I tried this out as my first Vegan Cake. Very easy to do and a successfully risen cake! Next time I would substitute coconut oil for the sunflower so it smells less like a chip. Substitute fizzy water to lighten the batter. Use more lemon zest. It really needs 45 minutes baking and cover with foil after 30 mins.
5th Apr, 2017
This cake surprised me by being very cake like. I am not vegan but made it for a bake sale. Very impressed.
6th Jan, 2017
Delicious lemony recipe! I still need to do a few tweaks to make it perfect with US measurements.
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!
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