A vegan lemon cake loaf cut into slices

Vegan lemon cake

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(128 ratings)

Prep: 15 mins Cook: 30 mins Plus cooling

Easy

Serves 12

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

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal276
  • fat9g
  • saturates1g
  • carbs47g
  • sugars29g
  • fibre1g
  • protein2g
  • salt0.3g
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Ingredients

  • 100ml vegetable oil, plus extra for the tin
  • 275g self-raising flour
  • 200g golden caster sugar
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 lemon, zested, ½ juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the icing

  • 150g icing sugar
  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. 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.

  2. 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.

  3. 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).

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Comments, questions and tips

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allycow73
10th Aug, 2019
1.05
Made as per method and ingredients yet 50 minutes in it's still soggy in the middle
jfr2101@talktalk.net
7th Aug, 2019
Tried to make this recipe with coconut flour as a gluten free option for my vegan daughter. what a disaster! I could not get it to mix at all and was left with a bowl full of crumbs. tried baking and still crumbs.
LauraMu
17th Jul, 2019
3.05
My cake sank in the middle and has a weird gummy texture, with a crispy outside. I baked it for about 42 mins as suggested, but it had sunk after 30 mins (I didn't open the door). Not quite sure what happened as I exclusively bake vegan and gluten-free and this has never actually happened to me before.
laurenamy20's picture
laurenamy20
16th Aug, 2019
1.05
The same happened to me :-(
Chloe's picture
Chloe
12th Jul, 2019
5.05
Love this vegan lemon cake - my gran baked it for my birthday and it was delicious. I've since made it with pink grapefruit instead of lemon for a bake sale and it was so good people have been asking me for the recipe ever since!
missrosewilde's picture
missrosewilde
29th Jun, 2019
5.05
Love this recipe! So simple and the cake is delicious. The first time I made this cake I used one lemon as the recipe says, was nice and lemony, second time I used two lemons and it was even better! If you’re using the juice of a whole lemon for the mixture you might want to add a little less water. I baked this in a fan oven (which I recommend) but I extended the cooking time to around 50 minutes.
Kara Wright's picture
Kara Wright
20th Jun, 2019
I thought this cake was crumbly and lacked substance. It really needs eggs (either actual eggs or linseed) to help bind the ingredients and give it more density
isabellep
17th Jun, 2019
5.05
Just delicious, I've made this cake at least 10 times!
fluffybadger
7th Jun, 2019
I loved this cake! I made it in a silicone loaf 'tin' and the cooking times were spot on. My colleagues loved it. You would not know this cake did not contain eggs or butter unless someone told you. Beautifully light and fluffy, I can't wait to make it again.
Angela Hennel's picture
Angela Hennel
19th May, 2019
5.05
I was looking for both egg-free and vegan baking recipes to feed a crowd that includes mostly non-vegans. This one is lovely - I made 12 large cupcakes from the recipe, I have no idea how long I left them in the oven for but they turned light brown on top before I took them out of the oven.They are light, lemony, and delicious.The bonus is it's a quick and easy recipe that requires no special ingredients.

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mariemeldau
14th Sep, 2017
If you use coconut oil, what volume ( once it is liquid - or do you use it non liquid) thanks.
ashleybabashley
27th Apr, 2018
3.05
Hello marie, i think you could measure it at a room temperature state
Sabeenabaker
2nd Jul, 2017
Does this cake freeze well?
zoekp
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!
katiesid
20th Dec, 2017
I have never had that problem with this cake :)
cherub-rock25
10th Jan, 2018
How much vegetable oil goes into the cake? I am assuming this has been missed off?
goodfoodteam's picture
goodfoodteam
12th Jan, 2018
Thanks for your question. It's 100ml, you use extra to grease the tin.

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