Soft and moist this zesty Vegan Lemon Cake is everything that you will want for your dessert. Its easy and a one bowl recipe that’s made oil free and refined sugar free.
The best vegan lemon cake ever is what my husband said. He is my biggest critique but when I served him a slice of this cake, he was speechless.
I prefer baking healthier desserts so after testing it for 1 whole year, I am ready to share this healthy vegan lemon cake recipe with you.
There are many variations on the internet, but I decided to bake in a loaf pan simply because it’s a new style for my blog. I have usually baked a round layered cake and so this time I wanted a very similar one to what we get in Starbucks.
This lemon cake recipe is based on my blackberry lemon bread but a lot softer and airy with being super fluffy.
Easy Vegan Lemon Cake
It is made with whole grains and glazed with cashew nuts. This is mildly sweetened with a strong citrus aroma and flavor. Its soft and healthy and so good. Also, its gluten free and kid friendly. This is the best dessert when the sun is bright because it feels like eating sunshine from a plate.
Ingredients for the best vegan lemon cake
Therefore, I made this easy vegan lemon cake with only 10 ingredients and in one bowl. These ingredients are super simple and usually found in our pantries all through the year.
Oat flour – I like to bake with oat flour because its healthy, high in fiber, it’s a complex carbohydrate. It easy to handle also and you can find certified gluten free oat flour to make this a gluten free lemon cake.
Lemons – its packed with vitamin C and I recommend using fresh large yellow lemons here for the most flavorful cake recipe.
Flaxmeal – it’s a great substitute and helps in fluffing and binding. It does not have any taste in here but it’s packed with healthy omega 3 fatty acid along with being fiber rich.
Maple syrup – I personally like to use maple syrup because its less processed and is healthier.
Oat milk – any dairy free milk works here but I personally liked the outcome of this recipe with oat milk.
Cashew nuts – I used few handfuls raw cashew nuts to make a base for the glaze and it worked like wonders.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make vegan lemon cake
Step 1: how to bake
Firstly, in a large mixing bowl combine oat flour, baking powder, baking soda and salt. Then, I mixed it well.
Secondly, I folded in lemon zest to this flour mixture and mixed it well.
Next, I poured soaked flaxmeal, maple syrup, lemon juice, vanilla extract and oat milk to it.
Thereafter, I whipped it very well until a batter was formed.
Afterwards, I spooned it out in a prepared loaf pan and shaped it by tapping and shaking gently. Then, I placed it in the middle rack of the preheated oven and baked it for 30 minutes.
Once done, I turned off the oven and took it out of the oven and then let it cool down.
Step 2: how to make lemon glaze
In the meanwhile, I prepared its glaze. For this, in a blender, I combined cashew nuts, oat milk, maple syrup and lemon juice.
Then, I blended it smooth and kept it aside.
Step 3: how to assemble
As soon as the cake cooled down, I pulled out the parchment paper along with the cake and laid it on a cooling rack with a plate or a board under it.
Then, with a spoon, I glazed it top to cover it completely. I let it settle for few minutes and then transferred the cake to a clean cutting board.
Lastly, I topped it more lemon zest and sliced.
We thoroughly enjoyed every bit of it and loved its citrus aroma and flavor.
How to store this cake
This taste best when served at room temperature the same day. You may slice and store at room temperature for the whole day. After that refrigerate the leftovers in an air tight container for 2-3 days. After 3rd day, it starts to dry out a bit and loses its sweetness slightness because absorption of all the flavors take pace. Before serving make sure to bring it to room temperature by keeping it on a kitchen counter for 30 minutes. The same taste will return.
- Baking soda reacts with lemon juice so its important to keep all the ingredients ready before combining. Once whipped make sure to quickly spoon it out in the loaf pan and immediately bake it.
- Most importantly, use fresh large lemons for this recipe. Squeeze 1 large lemon and make sure to measure it up to ¼ cup or else squeeze another lemon.
- Drizzle the glaze only after the loaf has come closer to room temperature.
I tested with both and it is possible to bake with bottled lemon juice. However, the taste does differ and the one baked with fresh lemons definitely taste much better and more flavorful.
This recipe is in itself gluten free. Just make sure to use certified gluten free oat flour. Or else you can buy certified gluten free oats and grind it in your food processor until powder or flour texture and then measure it to 2 cups.
It’s a simple vegan lemon loaf style cake so I would recommend making it the way I have explained and described for the best results.
My other cake recipes that you may like:
This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.
In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Vegan Lemon cake
for the sponge cake
- Preheat oven at 350-degree Fahrenheit and prepare 8 ½ inch loaf pan with a parchment paper.
- In a large mixing bowl, combine oat flour, baking powder, baking soda and salt. Mix it well and fold in lemon zest. (Make sure to grate the skin of large yellow lemon). Mix well.
- In the flour mixture add soaked flax meal, lemon juice, vanilla extract, maple syrup and oat milk. Whip it into a thick batter.
- Spoon it out in the prepared loaf pan and shape it by gently tapping the pan. Then shape its top with a flat spatula. Place it in the middle rack of the oven and bake for 30 minutes.
- In the meanwhile, in a blender, combine all the glaze ingredients (cashew nuts, maple syrup, lemon juice and oat milk). Blend it smooth and creamy. It will have a drizzling or pouring consistency. Keep it side.
- Once the cake is baked, turn off the oven and take it out. Let it cool in the pan on a flat surface without disturbing it for 5minutes. Then gently take out the parchment paper along with the cake. Place it on a flat cooling rack with a plate or a board under it so that when you drizzle the glaze over the cake, the extra glaze is collected neatly. (This helps in hassle free after cleaning). Let it cool for few more minutes. Drizzle the blended cashew frosting over the top of the cake to glaze it completely.
- Lastly, pick up the cake gently from the bottom and place it on a flat cutting board or a plate. Top it with more lemon zest. Slice and enjoy!
- Storing – This taste best when served the same day after completely cooling. However, the leftovers can be stored at room temperature for the whole day or refrigerated for 2-3 days.
- This recipe makes 8 thick slices and the serving size is 1 slice per person.
- It is important to let the cake completely cool and then glaze or else the lemon flavor will be very strong.
- The pound cake is not very sweet and the glaze compliments it very well so adding a glaze to this cake recipe is very important.
- To soak cashew nuts – boil some water and soak raw cashew nuts in it until soft and can be broken with fingers easily. When ready to blend, drain the water with the help of a strainer.
- Flax meal should have a jelly like consistency after soaking.
- I recommend using fresh large yellow lemons in this cake recipe for the best results. Squeeze 1 whole large lemon and measure it to ¼ cup. You may squeeze more lemon if need to measure it up to ¼ cup.