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a 45 degree angle view of whole vegan lemon cake.

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.
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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 197kcal
Author Gunjan


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


  • 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.


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