• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • My Story
  • RECIPES
  • Featured On
  • CookBook
  • RSS Feed
  • Web Stories

Kiipfit.com

Wholesome and healthy vegan food recipes sharing blog

  • RECIPES
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snacks
    • Salads
      • Dressings
    • Breads
    • Soups
    • Smoothies
  • SPECIAL DIET
    • Vegan
    • Gluten Free
    • Dairy Free
    • Paleo
  • HEALTH TIPS
  • MEAL PLANS
  • Video
  • CookBooks
You are here: Home / Recipes / Vegan Lemon Cake

Vegan Lemon Cake

Published on June 28, 2022 By Gunjan 10 Comments

  • Facebook
  • Twitter
  • Mix
  • Yummly
  • Flipboard
Jump to Recipe Print Recipe

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.

a 45 degree angle view of whole vegan lemon cake.

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.

Lemon is my favorite flavor when its sunny outside. So, I often bake vegan lemon cookies and lemon bars. For a quick lemony flavor satisfaction, I blend my lemon smoothie almost every day.

top view of raw ingredients.

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.

inside view of vegan lemon cake from the front angle.

Ingredients for the best vegan lemon cake

Oat flour
Baking powder
Baking soda
Salt
Lemons
Flaxmeal
Maple syrup
Vanilla extract
Oat milk
Cashew nuts

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.

Ingredients notes:

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.

a fork digging into the slices of vegan lemon cake.

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.

flour mixture in a mixing bowl.

Secondly, I folded in lemon zest to this flour mixture and mixed it well.

zest folded into the flour mixture.

Next, I poured soaked flaxmeal, maple syrup, lemon juice, vanilla extract and oat milk to it.

all the ingredients in the mixing bowl.

Thereafter, I whipped it very well until a batter was formed.

whipping up all the batter ingredients.

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.

whipped up batter.

Once done, I turned off the oven and took it out of the oven and then let it cool down.

top view of fresh baked vegan lemon cake in the loaf pan.

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.

all the frosting ingredients in the blender.

Then, I blended it smooth and kept it aside.

blended lemon glaze in the blender.

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.

a close up view of served vegan lemon cake with its slices.

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.

Expert tips:

  • 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.

Vegan Lemon Cake FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

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.

Can it be made gluten free?

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.

Can it be made into cupcakes?

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.

a front view of sliced vegan lemon cake.

My other cake recipes that you may like:

Vegan Orange Cake
Vegan Coffee cake
Peanut Butter Cake
Vegan Coconut Cake
Pistachio Cake
Oil Free Cherry Cake
Vegan Strawberry Cake

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.

Where to find me?
Follow me on Facebook or on Twitter. You may tag @kiipfit on Instagram with your recipe remake images because I would love to see what you cooked.

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.

a 45 degree angle view of whole vegan lemon cake.
Print Recipe
5 from 4 votes

Vegan Lemon cake

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: eggless lemon cake recipe, healthy lemon cake, how to make vegan lemon cake, vegan lemon cake gluten free, vegan lemon cake recipe
Servings: 8
Calories: 197kcal
Author: Gunjan

Ingredients

for the sponge cake

  • 2 cups oat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 large lemon zest (grated lemon skin)
  • 2 tbsp flaxmeal (soaked in 6 tbsp. warm water)
  • 1/4 cup + 3 tbsp. maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup freshly squeezed lemon juice (1 large lemon)
  • 1/8 cup oat milk

for the glaze

  • 1/4 cup raw cashew nuts soaked in hot water (see notes)
  • 2 tbsp maple syrup
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp oat milk

Instructions

  • 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!

Notes

  • 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.

Nutrition

Calories: 197kcal | Carbohydrates: 36g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 221mg | Potassium: 222mg | Fiber: 3g | Sugar: 12g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

a front view of the whole vegan lemon cake on a wooden board.

  • Facebook
  • Twitter
  • Mix
  • Yummly
  • Flipboard

Filed Under: Dairy Free, Dessert, Gluten Free, Recipes, Special Diet, Vegan

Reader Interactions

Comments

  1. Diane says

    June 28, 2022 at 12:56 pm

    Can I use gluten free flour as can not get oat flour were I am. Thanks Diane

    Reply
    • Gunjan says

      June 28, 2022 at 1:11 pm

      Hi Diane, do you by any chance get gluten free rolled oats or old fashioned oats or instant oats? If yes, then, you can grind it yourself at home in a food processor until powdered form and then measure it to 2 cups. In case oats are completely unavailable to you then you might substitute this recipe with gluten free flour. I have personally not tried it with gluten free flour but I think you might need to increase the sweetener to 1/2 maple syrup in the sponge cake instead of what is originally mentioned. Also, test your cake after 30 minutes if its done by inserting a toothpick before turning it off. The toothpick or a knife should come out clean with some crumbs so if needed you might bake it for few extra minutes. Hope this helps.

      Reply
  2. Tayler Ross says

    June 28, 2022 at 9:16 am

    5 stars
    Lemon is my favorite summer flavor! I can’t wait to try making this cake over the weekend!

    Reply
    • Gunjan says

      June 28, 2022 at 11:39 am

      Hope you like it 🙂

      Reply
  3. Tara says

    June 28, 2022 at 7:43 am

    5 stars
    Such a fantastic cake! The flavors sound amazing. I love how you made it vegan and that extra sprinkle of lemon zest over the top.

    Reply
    • Gunjan says

      June 28, 2022 at 11:39 am

      Thank you Tara!

      Reply
  4. Beth says

    June 28, 2022 at 7:32 am

    5 stars
    That looks so good! I love lemon anything, and I’m a huge fan of quick breads. I can’t wait to try this.

    Reply
    • Gunjan says

      June 28, 2022 at 11:40 am

      Thank you Beth!

      Reply
  5. Amanda Wren-Grimwood says

    June 28, 2022 at 6:58 am

    5 stars
    This lemon cake looks delicious and I love the fact that it’s not too sweet too.

    Reply
    • Gunjan says

      June 28, 2022 at 7:02 am

      Thank you Amanda!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

Subscribe

Footer

kiipfit.com

  • Home
  • My Story
  • RECIPES
  • Featured On
  • CookBook
  • RSS Feed
  • Web Stories
Ad

Terms & Condition | Privacy Policy

As an Amazon Associate I earn from qualifying purchases.

2022 kiipfit.com | All rights reserved

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

All rights reserved by kiipfit.com | Copyright © 2023

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Kiipfit.com
Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.