I never expect a simple vegan lemon cake to turn out this soft, bright, and bakery-worthy, but this one does every time. With its tender crumb and zippy lemon finish, it’s the kind of cake that disappears slice by slice.

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I’m obsessed with this easy lemon cake because it tastes bright, soft, and ridiculously fresh without feeling heavy. I love how the crumb stays moist and tender, the kind I keep slicing into “just to even it out.” The fresh lemon juice gives it that sharp little punch I crave, while the lemon zest makes every bite taste louder.

And that glossy glaze? Pure trouble.

I adore that it feels simple but still totally dessert-worthy, like something I’d bring to a party and secretly hope comes back home with me. But it never does.

Not a single crumb.

Ingredients

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All-purpose flour gives the cake its soft, familiar bakery-style crumb.
Granulated sugar keeps it sweet and helps the top bake up nicely.
Baking powder and baking soda bring the lift, since there aren’t eggs.
Salt makes the lemon pop instead of tasting flat or one-note.
Plant milk keeps things dairy-free while still making the batter smooth.
White vinegar helps the cake rise and adds a tiny tang.
Neutral oil keeps every slice moist without making it taste greasy.
Applesauce adds softness and quietly helps replace the eggs.
Lemon zest is where the bright, real lemon flavor really shows up.
Fresh lemon juice makes it zingy, not fake or candy-like.
Vanilla rounds everything out so the lemon doesn’t get too sharp.
Powdered sugar makes that easy glaze sweet, glossy, and pretty.
Plus, extra lemon juice in the glaze gives it that fresh little punch.
Basically, these simple ingredients make a vegan cake that doesn’t feel “missing” anything.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

3/4 cup (150 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (240 ml) unsweetened plant milk, such as almond or soy

1 tablespoon white vinegar

1/3 cup (80 ml) neutral oil, such as vegetable or light olive oil

1/4 cup (60 g) unsweetened applesauce

2 tablespoons lemon zest (from about 2 lemons)

1/4 cup (60 ml) fresh lemon juice

1 teaspoon vanilla extract

1 cup (120 g) powdered sugar for glaze

2 tablespoons additional fresh lemon juice for glaze

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour an 8 or 9 inch round cake pan or line with parchment and set aside.

2. In a large bowl whisk together 1 1/2 cups (190 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt.

3. In a measuring cup combine 1 cup (240 ml) unsweetened plant milk and 1 tablespoon white vinegar; let sit 2 to 3 minutes to create a vegan buttermilk.

4. To the buttermilk add 1/3 cup (80 ml) neutral oil, 1/4 cup (60 g) unsweetened applesauce, 2 tablespoons lemon zest, 1/4 cup (60 ml) fresh lemon juice and 1 teaspoon vanilla extract; whisk until combined.

5. Pour the wet mixture into the dry ingredients and stir gently until just combined and no large streaks of flour remain; do not overmix.

6. Scrape batter into the prepared pan and smooth the top. Tap the pan once on the counter to remove large air bubbles.

7. Bake for 25 to 35 minutes or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Let the cake cool in the pan for 10 minutes, then run a knife around the edge and transfer to a wire rack to cool completely.

9. For the glaze whisk 1 cup (120 g) powdered sugar with 2 tablespoons fresh lemon juice until smooth, adding a few drops of water if needed to reach a pourable consistency. Drizzle over the cooled cake and allow to set before slicing.

Equipment Needed

1. Oven
2. 8 or 9 inch round cake pan (greased and floured or lined with parchment)
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk
6. Rubber spatula or silicone scraper
7. Wire cooling rack
8. Toothpick or cake tester

FAQ

Q: Can I replace the applesauce with something else? A: Yes. Use 1/4 cup mashed banana, pumpkin puree, or an equal amount of vegan yogurt. Texture will vary slightly; banana adds more sweetness and flavor.

Q: What plant milks work best? A: Almond, soy, oat, or cashew milk all work well. Use unsweetened to control sweetness and maintain the intended batter thickness.

Q: How should I store the cake and how long does it keep? A: Keep it covered at room temperature for 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for best texture.

Q: Can I make this gluten free? A: Yes. Replace the all purpose flour with a 1-to-1 gluten free flour blend that contains xanthan gum. Baking time and texture should be similar, though crumb may be a bit more fragile.

Q: How do I adjust baking time for different pan sizes? A: For a 9-inch round bake at the same temperature and check at 25 minutes. For a loaf pan, increase time to about 40 to 50 minutes. Use a toothpick inserted in the center; it should come out clean or with a few moist crumbs.

Q: Any tips for a shinier, smoother lemon glaze? A: Sift the powdered sugar first and whisk in lemon juice gradually to reach a pourable consistency. For extra shine, add 1 teaspoon neutral oil or a little corn syrup and apply while cake is slightly warm.

Easy Lemon Cake (no Eggs, No Dairy) Recipe Substitutions and Variations

All purpose flour: swap for a 1 to 1 gluten free baking blend (ensure it contains xanthan gum) or for whole wheat pastry flour for a slightly nuttier, denser crumb.
Unsweetened plant milk: use oat milk for a neutral, slightly sweet flavor or light coconut milk for a richer, more tropical note.
Unsweetened applesauce: replace with equal parts mashed ripe banana (adds mild banana flavor) or with plain non dairy yogurt for extra moisture.
Neutral oil: use melted coconut oil (refined for less coconut taste) or melted vegan butter for a richer, buttery finish.

Pro Tips

1. Make the vegan buttermilk in advance and let it sit for 5 minutes so it gets slightly thicker and tangier; that little rest helps the leaveners activate more evenly.
2. Zest the lemons before juicing them and use a fine grater. Add zest to the wet mix and reserve a teaspoon to fold into the glaze for a brighter, fresher lemon punch.
3. Fold the batter gently and stop as soon as you no longer see large streaks of flour. Overmixing develops gluten and gives a denser crumb, which you want to avoid here.
4. If the top browns too quickly while the center still needs time, tent a piece of foil loosely over the cake for the last 10 to 15 minutes of baking to finish without burning.

Easy Lemon Cake (no Eggs, No Dairy) Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

317

kcal

Equipment: 1. Oven
2. 8 or 9 inch round cake pan (greased and floured or lined with parchment)
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk
6. Rubber spatula or silicone scraper
7. Wire cooling rack
8. Toothpick or cake tester

Ingredients

1 1/2 cups (190 g) all purpose flour
3/4 cup (150 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (240 ml) unsweetened plant milk, such as almond or soy
1 tablespoon white vinegar
1/3 cup (80 ml) neutral oil, such as vegetable or light olive oil
1/4 cup (60 g) unsweetened applesauce
2 tablespoons lemon zest (from about 2 lemons)
1/4 cup (60 ml) fresh lemon juice
1 teaspoon vanilla extract
1 cup (120 g) powdered sugar for glaze
2 tablespoons additional fresh lemon juice for glaze

Directions

Preheat oven to 350°F (175°C). Grease and flour an 8 or 9 inch round cake pan or line with parchment and set aside.
In a large bowl whisk together 1 1/2 cups (190 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt.
In a measuring cup combine 1 cup (240 ml) unsweetened plant milk and 1 tablespoon white vinegar; let sit 2 to 3 minutes to create a vegan buttermilk.
To the buttermilk add 1/3 cup (80 ml) neutral oil, 1/4 cup (60 g) unsweetened applesauce, 2 tablespoons lemon zest, 1/4 cup (60 ml) fresh lemon juice and 1 teaspoon vanilla extract; whisk until combined.
Pour the wet mixture into the dry ingredients and stir gently until just combined and no large streaks of flour remain; do not overmix.
Scrape batter into the prepared pan and smooth the top. Tap the pan once on the counter to remove large air bubbles.
Bake for 25 to 35 minutes or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then run a knife around the edge and transfer to a wire rack to cool completely.
For the glaze whisk 1 cup (120 g) powdered sugar with 2 tablespoons fresh lemon juice until smooth, adding a few drops of water if needed to reach a pourable consistency. Drizzle over the cooled cake and allow to set before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.