A vegan lemon cake loaf cut into slices

Vegan lemon cake

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(123 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 fruits…

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 fruits…


  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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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 recipe...lol 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.
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.


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