A vegan lemon cake loaf cut into slices

Vegan lemon cake

  • 1
  • 2
  • 3
  • 4
  • 5
(116 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
Save to My Good Food
Please sign in or register to save recipes.

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).

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Paul Blunden's picture
Paul Blunden
27th Aug, 2018
5.05
this is a very good recipe I loved it!
karenjohnson23
18th Jun, 2018
4.05
This recipe was useful for visiting vegans, they loved it. The texture was dense and it needed an extra 15 minutes on the time. It rose beautifully, the colour was a little pale but you couldn't see this once it was iced. Left overs were heated in the microwave for 20 seconds and served with cream for a very nice pudding. I used a 2 lb loaf tin with baking parchment liner. There's no way it would fit in a 1lb tin! The recipe says it serves 12, as the texture is dense you would only need a small piece really but 12 would be stretching it a bit!
louiseholistic
30th May, 2018
4.05
I made individual small cakes which needed approx. 10 minutes baking time. Topped with wafer daisies, they looked really pretty and disappeared very quickly! Made 22 small cakes. The next batch I make i’ll freeze without icing, then defrost and ice before serving.
Roz Chan's picture
Roz Chan
12th May, 2018
1.05
Hmm, not to sure with this. I thought it too dense and flavourless. Of course it tasted lemony and I used 2 of them but could have also used a few drops of vanilla to make up for lack of butter flavour and egg richness...a miss for me! I cut a slice and threw the rest in the bin...
ashleybabashley
28th Apr, 2018
3.05
it was ok i guess, it was kinda flavorless. the glaze saved it, but maybe there should've been an egg replacement instead of the complete removal of them; the cake turned out very thicc and dense. it was fine i suppose but not the best. i'd rather eat an absolute walnut.
stonefruit
2nd Apr, 2018
5.05
Followed the recipe as it is, and the cake disappeared in 10 minutes, polished off by 5 people. :D
Andrew Harris's picture
Andrew Harris
17th Mar, 2018
5.05
such a brilliant recipe, have been making 2 a week for the partner since we discovered this - we have a lemon tree in the garden, so we are doubling and tripling up the lemons in the cake and in the icing, gets better with a lot more lemon
Deborah Sykes's picture
Deborah Sykes
13th Mar, 2018
5.05
I adjusted the recipe somewhat and it was much nicer than the original lemon cake. Made small loaf cakes. First I boiled a tangerine for 45 minutes in water to soften, blended it and, together with the grated rind of half an orange, added it to the mixture. Did not use lemon at all. I only used 225g SR flour replacing the other 50 grams with ground almonds. I used melted Trex and reduced the sugar to 150g. I used 25g of sugar and clementine juice to make a syrup which I poured over when cakes still warm. Cooked cakes for 15-20 mins. Decorated with dribbled orange icing. Made for a vegan friend. Great.
Thomas Halpin's picture
Thomas Halpin
18th Jul, 2018
Sames, Had to change it abit not going to lie.
Jane Brown's picture
Jane Brown
14th Mar, 2018
Do you think this would work using lemon instead of clementine? I love Lemon Drizzle Cake and would like it to turn out similar.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?