Vegan Lemon Cake

This light and lemony sponge is perfect for Spring, and can be decorated to make the perfect Easter cake! I struggled to find a simple, vegan lemon cake recipe so i made my own, adapting it from a non-vegan sponge recipe.

Although the 100 best vegan baking recipes (Kris Holechek) doesn’t feature a lemon cake recipe, it has a super helpful table of egg replacers which makes vegan baking a lot less scary! I used Alpro vanilla yogurt as the egg replacer, using 1/4 of a cup per egg.

For the cake:

  • 125g dairy free margarine/butter (i used Pure)
  • 125g soft light brown sugar
  • 2 eggs (i used a total of 1/2 a cup of soya vanilla yogurt)
  • 125g self-raising flour
  • the zest of one lemon
  • the juice of 1/2 a lemon
  1. Preheat an oven to 180 degrees
  2. Cream together the butter and sugar until a smooth butter cream is formed
  3. Add in the zest of a lemon, the juice of half a lemon and the egg replacer, forming a wet mixture
  4. Fold in the self-raising flour, adding a little at a time until the mixture thickens
  5. Spread the mixture evenly between two lined cake tins (you can increase the quantities of ingredients to create 3-4 layers, if desired)
  6. Bake for around 20-25minutes or until a skewer inserted in to the cake comes out clean
  7. Leave to cool on a wire rack before removing the cakes from the tins

For the cream:

  1. cream together 100g of light brown sugar with 100g of dairy free margarine until a smooth butter cream forms
  2. Add in 1-2 tbsp of lemon juice, to acquire the desired lemon flavour
  3. Spread the buttercream between the layers of cake to form a sandwich cake

For the icing:

  1. Mix 100g of icing sugar with 1 tbsp of lemon juice and 1-3 tsp of water, until a smooth, thick icing forms
  2. Once the sponge has cooled completely, spread the icing on top of the cake
  3. Optional: reserve some of the white icing in a separate bowl
  4. Add a few drops of yellow food colouring to the icing and mix well
  5. Pipe the yellow icing in horizontal lines across the white icing on the cake, before it has set
  6. Using a skewer, drag the yellow icing across the cake in vertical lines to create a feathered effect

I hope you enjoy this simple, lemon cake recipe! Other egg replacers you can use are mashed banana, vegetable oil or applesauce. Once you find an egg replacer that works well for you, vegan baking is no longer a challenge!



2 thoughts on “Vegan Lemon Cake

    1. Thanks! I found the texture to be pretty similar to cake mixture containing egg once the flour had been added, and my non-vegan family couldn’t tell the cake contained an egg replacer at all once it had been baked.


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