It was one of those warm spring afternoons when the sun seemed to coax the life back into everything around me. As I cut into this moist Vegan Lemon Cake, the bright, zesty aroma filled the air, and I couldn’t help but smile. I’ve always found that there’s something incredibly uplifting about the combination of fresh lemon and the creamy sweetness of a rich frosting—and this cake embodies that magic perfectly.
For too long, I thought vegan baking meant compromising on flavor or texture. Yet, this Vegan Lemon Cake with Lemon Cream Cheese Frosting is a delightful revelation that promises no one will miss the eggs or dairy. With each forkful, you get a burst of tangy lemon balanced by the lush creaminess of the frosting, making it perfect for any occasion—from casual weekend brunches to celebratory gatherings. Let’s dive into this refreshing recipe, where homemade goodness transforms simple ingredients into a show-stopping dessert everyone will adore!
Why is this Vegan Lemon Cake so special?
Moist and Flavorful: This cake is incredibly moist, thanks to the combination of fresh lemon juice and vegan yogurt. Each bite is bursting with bright lemon flavor!
Easy to Make: With straightforward steps and minimal fuss, you’ll whip this up in no time, making it perfect for both beginners and experienced bakers.
Dairy-Free Delight: Crafted without any dairy, this cake allows everyone to indulge without compromise. The lemon cream cheese frosting is just as luscious as traditional versions.
Versatile Occasion: Whether it’s a birthday, potluck, or a cozy family dinner, this cake fits right in, impressing guests and pleasing palates.
Healthier Indulgence: Each slice offers a burst of flavor while being mindful of dietary needs, so you can feel good about your dessert choice. Don’t forget to check out our tips on how to store your cake properly.
Vegan Lemon Cake Ingredients
For the Cake
- All-Purpose Flour – Provides the structure and texture you crave. Substitute with gluten-free flour blend for a gluten-free option.
- Baking Powder – Acts as the leavening agent for a fluffy cake. Ensure it’s fresh for best results.
- Baking Soda – Works alongside baking powder for that light, airy texture.
- Sea Salt – Enhances the overall flavor of the cake. Can be replaced with kosher salt.
- Soy Milk – Acts as a moisture agent and the base for vegan buttermilk; feel free to substitute with any plant-based milk like almond or oat for a different taste.
- Lemon Juice (freshly squeezed) – Adds the essential acidity and tanginess. Meyer lemons offer a sweeter alternative.
- Granulated Sugar – Provides sweetness and moisture; coconut sugar is a great substitute for lower glycemic impact.
- Lemon Zest – Intensifies the lemon flavor. Use unwaxed lemons for the best taste and optional to reduce white pith for less bitterness.
- Vegan Butter – Ensures creaminess and moisture in the cake. You can swap this out for coconut oil for a unique flavor.
- Vanilla Extract – Adds a rich depth of flavor; opt for a pure extract for maximum effect.
- Vegan Greek-Style Yogurt or Vegan Sour Cream – Contributes moisture and tanginess; substitute with applesauce or extra plant milk for a lighter cake.
For the Frosting
- Vegan Cream Cheese – Essential for a creamy frosting; homemade cashew cream can be a wonderful alternative.
- Powdered Sugar – Sweetens the frosting to perfection; look for cornstarch-free varieties if you have sensitivities.
With these ingredients tailored to crafting an unforgettable Vegan Lemon Cake with Lemon Cream Cheese Frosting, you’ll be on your way to delight everyone at your next gathering!
How to Make Vegan Lemon Cake with Lemon Cream Cheese Frosting
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Preheat oven: Begin by setting your oven to 160°C (320°F) if using a fan, or 180°C (356°F) for a conventional oven. This ensures even baking for your delightful cake!
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Prepare pans: Line two 8-inch cake pans with parchment paper and grease the sides. This step prevents sticking, making cake removal a breeze.
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Combine dry ingredients: In a bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt. This mixture should be light and airy for optimal cake texture.
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Make vegan buttermilk: Mix the soy milk with lemon juice in a separate bowl and let it sit for a few minutes. This creates a lovely vegan buttermilk that adds moisture.
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Flavor sugar: Rub your freshly grated lemon zest into the granulated sugar until it’s fragrant and “wet.” This will infuse the sugar with vibrant lemon flavor.
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Cream butter and sugar: In a large mixing bowl, beat the softened vegan butter with your lemon-flavored sugar until well combined and creamy. Expect a light, fluffy texture!
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Mix wet ingredients: Gradually add the vanilla extract and yogurt to the butter mixture, stirring until fully incorporated and smooth.
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Alternate adding dry and wet ingredients: Gently mix in the dry and wet ingredients in thirds, beginning and ending with the dry mix, until just combined. Be careful not to overmix, as we want a tender crumb!
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Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden!
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Cool: After baking, allow the cakes to cool in their pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
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Prepare lemon curd (if not pre-made): If you’re making your own lemon curd, now’s the time! Cool it before using for the frosting.
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Make frosting: In a mixing bowl, beat the vegan butter and cream cheese until fluffy. Gradually add the cooled lemon curd and powdered sugar, mixing until smooth and creamy.
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Assemble cake: Frost the top of one cake layer, adding a layer of lemon curd in the middle, then place the second cake on top and frost the entire outside. Smooth with a cake scraper for a polished finish!
Optional: Garnish with lemon slices and fresh mint for a pop of color and added freshness.
Exact quantities are listed in the recipe card below.
Vegan Lemon Cake Variations
Customize your Vegan Lemon Cake with these fun and delicious tweaks that will take it to the next level!
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Lemon Glaze: Swap the cream cheese frosting for a simple lemon glaze for a lighter, zesty finish. Just combine powdered sugar with lemon juice until smooth.
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Poppy Seeds: Add 2-3 tablespoons of poppy seeds to the batter for a delightful crunch in every slice. This twist will make your cake even more eye-catching!
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Berries: Fold in fresh raspberries or blueberries into the batter for a burst of flavor and color. Not only do they add sweetness, but they also provide a beautiful contrast to the lemon.
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Ginger Zest: Mix in a teaspoon of freshly grated ginger for a warm, spiced twist. The fragrant ginger combines beautifully with the bright lemon notes.
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Coconut Cream Frosting: Replace the cream cheese frosting with a whipped coconut cream for a tropical flair. Just chill coconut cream, whip, and sweeten with a bit of sugar!
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Chia Seeds: For added nutrition and a subtle crunch, you can incorporate chia seeds into the cake batter. They also give a unique texture that’s surprisingly delightful.
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Meyer Lemons: If you’re lucky enough to find Meyer lemons, use them instead of regular lemons. Their sweetness adds a unique flavor profile that elevates your cake experience.
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Chocolate Drizzle: Drizzle melted dairy-free chocolate over the top for a decadent finish. It pairs wonderfully with the tang of the lemon, marrying sweet and sour perfectly!
Make Ahead Options
These Vegan Lemon Cake with Lemon Cream Cheese Frosting is perfect for meal prep enthusiasts! You can bake the cake layers and store them well-covered at room temperature for up to 3 days, allowing you to tackle dessert in advance. Simply make sure the cakes are completely cool before wrapping them to maintain moisture. You can also prepare the lemon curd and frosting up to 24 hours ahead; just refrigerate them in airtight containers. When you’re ready to serve, simply frost the layers and add a pop of lemon curd in the middle for a fresh, zesty touch. This way, you’ll have a delightful dessert ready with minimal effort on the big day!
How to Store and Freeze Vegan Lemon Cake
Room Temperature: Store your Vegan Lemon Cake covered at room temperature for up to 5 days. This keeps it fresh without losing its delightful moistness.
Fridge: If you plan to keep it longer, refrigerate the cake, where it will stay fresh for about a week. Ensure it’s wrapped tightly to prevent it from absorbing odors.
Freezer: For longer storage, slice the cake and wrap each piece individually in plastic wrap, then place in an airtight container. It can last in the freezer for up to 3 months.
Reheating: To enjoy your frozen Vegan Lemon Cake, let it thaw in the fridge overnight. For a warm treat, heat slices in the microwave for about 15-20 seconds.
Expert Tips for Vegan Lemon Cake
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Use Room Temperature Ingredients: Ensure all your ingredients, especially the vegan butter, yogurt, and milk, are at room temperature for better emulsification and texture.
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Measure Accurately: Use a kitchen scale for precise measurements; it helps in achieving the right balance and perfect texture in your Vegan Lemon Cake.
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Fresh Lemons Matter: Always opt for unwaxed, fresh lemons for the juiciest and most flavorful results. Washing them thoroughly before use is important to avoid pesticide residue.
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Don’t Overmix: When combining wet and dry ingredients, mix gently and just until incorporated. Overmixing the batter can lead to a dense cake.
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Cool Completely Before Frosting: Allow the cake layers to cool fully before applying the lemon cream cheese frosting to prevent it from melting and sliding off.
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Experiment with Flavors: Don’t hesitate to add poppy seeds or fresh berries to your batter for a delightful twist that enhances the flavor of your Vegan Lemon Cake!
What to Serve with Vegan Lemon Cake with Lemon Cream Cheese Frosting?
The burst of citrus indulgence from this delightful cake makes it perfect for pairing with fresh and complementary delights.
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Fresh Berries: Juicy strawberries, blueberries, or raspberries add a pop of flavor and balance out the zesty cake with their sweetness.
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Lemonade Spritzer: A refreshing drink with lemon and sparkling water enhances the lemoniness, creating a cohesive meal experience.
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Greens Salad: A simple arugula salad with a light vinaigrette brings a peppery freshness that complements the cake’s sweetness beautifully.
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Coconut Whipped Cream: This light, airy topping adds a creamy element without dairy, enhancing the cake’s moist texture and richness.
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Lemon Sorbet: A tangy, chilled dessert with a smooth finish makes a lovely contrast to the cake’s dense frosting, keeping your palate refreshed.
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Nutty Granola: A sprinkle of granola packed with nuts offers a crunchy texture that pairs well with the moist cake, creating a satisfying contrast in each bite.
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Herbal Tea: A warm cup of chamomile or peppermint tea provides a soothing complement to the bright flavors of the cake, perfect for afternoon gatherings.
Each of these suggestions allows the Vegan Lemon Cake with Lemon Cream Cheese Frosting to shine while adding delightful complexity to your meal!
Vegan Lemon Cake with Lemon Cream Cheese Frosting Recipe FAQs
What type of lemons should I use for the best flavor?
Absolutely! For the best results, opt for fresh, unwaxed lemons, as they provide a vibrant flavor and zest. Meyer lemons are a delightful alternative if you’re seeking a bit of sweetness!
How should I store my Vegan Lemon Cake?
To keep your Vegan Lemon Cake fresh, cover it and store at room temperature for up to 5 days. If you plan to keep it longer, refrigerate it where it will maintain its moistness for about a week. Just ensure it’s wrapped tightly to keep out unwanted odors.
Can I freeze Vegan Lemon Cake?
Very! For longer storage, slice the cake and wrap each piece individually in plastic wrap, then place them in an airtight container. It can last in the freezer for up to 3 months! When ready to enjoy, thaw it in the fridge overnight; for a warm treat, heat individual slices in the microwave for about 15-20 seconds.
What do I do if my cake sinks in the middle?
If your Vegan Lemon Cake sinks, it could be due to underbaking or overmixing the batter. Make sure to test for doneness with a toothpick—if it comes out clean, it’s done! Also, remember to mix the batter gently; overmixing can create a denser cake.
Can I substitute any ingredients for allergies?
Absolutely! To accommodate allergies, you can substitute soy milk with almond, oat, or any plant-based milk of your choice. For the frosting, if you’re avoiding cream cheese, a homemade cashew cream is an excellent alternative.
How long will the frosting stay fresh?
The lemon cream cheese frosting can be stored separately in the refrigerator for about a week if covered properly. Just be sure to give it a good stir before using again to bring back that creamy texture!
Irresistibly Moist Vegan Lemon Cake with Creamy Frosting
Ingredients
Equipment
Method
- Preheat oven to 160°C (320°F) for fan or 180°C (356°F) for conventional oven.
- Line two 8-inch cake pans with parchment paper and grease the sides.
- In a bowl, sift together the all-purpose flour, baking powder, baking soda, and sea salt.
- Mix the soy milk with lemon juice in a separate bowl and let sit to create vegan buttermilk.
- Rub your lemon zest into the granulated sugar until fragrant.
- Beat the softened vegan butter with lemon-flavored sugar until creamy.
- Gradually add vanilla extract and yogurt to the butter mixture.
- Gently mix in the dry and wet ingredients alternately until just combined.
- Divide the batter between the prepared pans and bake for 30-35 minutes.
- Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- If making lemon curd, cool it before using in frosting.
- Beat vegan butter and cream cheese until fluffy, adding cooled lemon curd and powdered sugar until smooth.
- Frost one cake layer, add lemon curd, place second layer on top, and frost the entire outside.