Check out this amazing Vegan Lemon Cake – it’s a top pick in our recipe collection! The cake is wonderfully light and fluffy, bursting with zesty lemon goodness, and crowned with a luscious vegan lemon buttercream frosting. Plus, it’s a breeze to whip up and serves as a versatile base for various cake variations!
Vegan Lemon Cake
Ingredients
*Vegan Lemon Cake:*
- ¾ cup vegan butter softened to room temperature
- 1 ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon lemon extract
- ¾ cup unsweetened applesauce
- 1 cup + 2 tablespoons nondairy milk
- 3 tablespoons freshly squeezed lemon juice
- ⅓ cup lemon zest
- 3 ⅓ cups all-purpose flour or gluten-free all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
*Vegan Lemon Buttercream:*
- 1 cup vegan butter softened to room temperature
- 4-4 ½ cups powdered confectioners sugar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons lemon zest divided
- 2 tablespoons nondairy milk
- ¼ teaspoon lemon extract
Instructions
*Cake:*
- Preheat the oven to 350˚F / 175˚C. Grease a 9×13″ baking dish and line it with parchment paper.
- In a large bowl, cream together softened butter and sugar. Add vanilla extract, lemon extract, and lemon zest. Mix in applesauce.
- In a separate bowl, stir together flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, alternating with milk and lemon juice, until well combined.
- Spread the batter evenly in the prepared baking pan. Bake for 34-38 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
*Buttercream:*
- Beat butter and powdered sugar at medium speed until light and fluffy (2-3 minutes).
- Add milk, 1 tablespoon of lemon zest, and ¼ teaspoon lemon extract. Beat for an additional 1 minute on high speed.
- Frost the cake and top it with the remaining lemon zest.
Notes
- For a 2-layer cake, use two 9-inch round pans, dividing the batter equally. Adjust the baking time accordingly.
- Storage: The cake stores well covered at room temperature for up to 5 days. Refrigerate in warm climates to prevent frosting melting.
- Ensure the cake cools completely before frosting.
- Use freshly squeezed lemon juice and zest for the best flavor; the zest is essential for the recipe’s rich taste.