A vegan lemon layer cake that's light and fluffy with lemon icing and bright yellow lemon drizzle icing, with a slice cut out
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5 from 23 votes

Vegan Lemon Cake

This easy one-bowl vegan lemon cake is light, fluffy and zingy! You don't need any unusual ingredients and it's moist and delicious.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American, International
Servings: 12
Calories: 471kcal
Author: Kate Hackworthy | Veggie Desserts


  • 300 ml (1 1/4 cups) dairy free milk (soy, almond etc...)
  • 1 tbsp lemon juice
  • 150 g (3/4 cup) dairy free margarine
  • 3 tbsp golden syrup or use agave or maple syrup (maple will make a slightly less sweet cake)
  • Zest of 2 lemons
  • 275 g (2 1/4 cups) plain (all-purpose) flour
  • 150 g (1/2 cup) granulated sugar
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)

For the vegan lemon frosting (double to cover the sides as well)

  • 150 g (3/4 cup) dairy free margarine
  • 400 g (3 1/3 cups) powdered icing sugar (confectioner's sugar)
  • 3 tbsp lemon juice

Yellow drizzle (optional)

  • 100 g (3/4 cup) powdered icing sugar
  • 1-2 tbsp lemon juice
  • Yellow food colouring


  • Preheat the oven to 180° C/160° C fan (350F). Lightly grease 3 x 6" baking pans or 2 x 20cm/8" round baking pans.
  • Stir the lemon juice into the milk and set aside.
  • In a pan over a medium heat, melt the dairy free margarine and syrup together. Set aside to cool slightly.
  • Sieve the flour, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl.
  • Pour the milk, melted margarine mixture and lemon zest over the flour mixture and stir well until it becomes a smooth batter.
  • Divide the mixture between the two prepared pans and bake for 30-35 minutes (for 2 x 20cm/8") or 25-30 minutes (for 3 x 15cm/6") or until an inserted skewer comes out clean.
  • Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

For the lemon frosting

  • Beat together all the frosting ingredients until smooth.
  • When the cakes are completely cold, sandwich together with some icing. Spread the remaining icing over the top and sides of the cake.
  • For the drizzle
  • Mix the powdered sugar and 1 tbsp of lemon juice until smooth. If necessary add a little more lemon juice. Add a small amount of yellow food colouring until the desired colour is reached. Spoon into a piping bag with a small nozzle inserted. Pipe drizzles over the cake edge. 



  • Don’t over-mix the batter when adding the dry ingredients. Combine well, but don’t beat.
  • Freezable: you can freeze the un-frosted cakes for up to 1 month.
  • I used 3 x 6" baking pans that I found on Amazon (affiliate link). I like that I can make a cute little cake with three layers without it being huge.
  • You can make this cake in two layers by using 2 x 20cm / 8 inch round baking pans and baking for 30 minutes.
  • Increase the ingredients by 50% to make this cake in 3 x 20cm / 8 inch baking pans.


Calories: 471kcal | Carbohydrates: 79g | Protein: 2g | Fat: 16g | Saturated Fat: 4g | Sodium: 301mg | Potassium: 161mg | Sugar: 59g | Vitamin A: 955IU | Vitamin C: 2.4mg | Calcium: 88mg | Iron: 1.2mg