A vegan lemon cake loaf cut into slices

Vegan lemon cake

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(129 ratings)

Prep: 15 mins Cook: 30 mins Plus cooling


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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  • 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



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

For the icing

  • 150g icing sugar
  • ½ lemon, juiced



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


  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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15th Jan, 2018
Cake was absolutely awful. Bland and strange texture. I bake a lot but first attempt at vegan cake. Seemed so simple to make but really not at all pleasant. Very disappointed.
Kristen Jenkins's picture
Kristen Jenkins
13th Jan, 2018
My mixture came out thick like a cookie dough. Is this normal?
26th Jan, 2018
Make sure you measure exact amount of flour (best premium grade 00), u can try adding more lemon juice/water.
23rd Dec, 2017
Made it as per recipe, used Trex instead of oil So easy to make and tasted delicious!
20th Dec, 2017
Yes, you can. Any flavourless oil works well.
4th Dec, 2017
Best vegan lemon cake ever! In fact, best lemon cake!
Caroline Chellen
25th Nov, 2017
Love this cake. Easiest recipe ever! And turns out good each time. My husband love it. I always double the recipe and also cooks more than 30 min. Around 45 mins.
24th Nov, 2017
I searched for a recipe for lemon drizzle cake which doesn't contain eggs, simply because I didn't have any in the house. Found this, and it turned out very nicely. Followed advice and cooked for 30 mins and then about 12 mins extra with tin foil over. It came out a good golden colour with no burning. I haven't got a loaf tin so I just used a small round tin and it worked fine. I made up an extra mix of caster sugar with lemon juice and drizzled it into some knife holes to sink into the cake, and then did the icing sugar lemon mix to cover.
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.


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