A vegan lemon cake loaf cut into slices

Vegan lemon cake

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(168 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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Thomas Halpin's picture
Thomas Halpin
18th Jul, 2018
Oh dear! Should've left it in the oven maybe you would've had a better outcome, But I see how easy it is to under cook or over bake something. But if it was me I would've ate it, But it didn't Work out for me either. it just collapsed in the tray because it was soooo Crumbly. but overall it was such a brilliant recipe for... vegans!
Julie Gage's picture
Julie Gage
10th Feb, 2018
Made this today for my allergy kids to have at grandmas and everyone loved it. It could have been more lemony but good texture. I substituted 50g of ground almonds in place of 50g SR flour. Also I cooked for about 45 mins at 160
Teresa Potter's picture
Teresa Potter
3rd Feb, 2018
Love this recipe. I do add extra zest to the mixture as it gives it more zing. I make this cake for the whole family, some if whom are not vegan, and they all love it.
22nd Jan, 2018
Really simple to make and looks nice when baked. However the texture is quite doughy. Not as flavourful as I had hoped
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!


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