LemonCake- the Angold

This vegan lemon cake with velvety lemon buttercream frosting is moist and fluffy and will make all your lemon cake dreams come true!

Prep Time - 20 mins
Cook Time - 30 mins
Total Time - 50 mins
Servings - 12


For the Vegan Lemon Cake:

🍋 2 2/3 cups All Purpose Flour (330g)
🍋 1 1/2 cups White Granulated Sugar (300g)
🍋 1 1/2 tsp Baking Soda
🍋 3/4 tsp Salt
🍋 1 1/2 cups Soy Milk (360ml) or other non-dairy milk
🍋 1/2 cup Canola Oil (120ml) or Vegetable Oil
🍋 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
🍋 1 tsp Vanilla Extract
🍋 3 tsp Lemon Extract
🍋 2 Tbsp Lemon Zest

For the Lemon Buttercream Frosting:

🍰 4 1/2 cups Powdered Sugar (540g)
🍰 1/2 cup Vegan Butter (112g)
🍰 2 tsp Lemon Extract
🍰 3 1/2 Tbsp Lemon Juice

For Decoration:

🍰 Lemon Zest


🍋1. Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.

🍋2. Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don't overmix, tiny lumps are okay.

🍋3. Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

🍋4. Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.

🍋5. Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.

🍋6. Frost the cooled cakes and decorate with lemon zest.


🍰 Measure the flour correctly using the spoon and level method or by weighing it on a food scale. For the spoon and level method, spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop it and don't pack it into the cup.

🍰 You can switch the canola oil for another vegetable oil if you prefer. We have made this with various oils including a light olive oil and it has come out great.

🍰 2 Tbsp of lemon zest is from about 2 lemons, but it does depend on the size of the lemons, if it's a large lemon you might get 2 Tbsp worth of zest from 1 lemon.

🍰 You might not need all the lemon juice in the frosting. I used all of it, but how much you need will largely depend on the brand of vegan butter you use. If you use a firmer type of vegan butter (lower water content) you will need more lemon juice, whereas if it's more of a soft spread (higher water content) you may need less. So this will require a little flexibility.

🍰 This cake recipe can also be made in 9-inch cake pans with no other changes. The layers will be slightly thinner, but perfect! The cooking time will be 25 minutes.

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https://lovingitvegan.com/wprm_print/7671/