This one-bowl vegan lemon cake recipe is so easy! You only need 9 ingredients and 40 minutes for this light fluffy vegan cake. Follow my step by step tutorial and soon you’ll have a moist, fluffy, zingy layer cake to tuck into. It’s not only pretty but tastes so good that nobody would guess that it’s a dairy free and eggless vegan cake.
For the vegan lemon frosting (double to cover the sides as well)
Yellow drizzle (optional)
For the lemon frosting
NOTES:
Ingredients:
- 300 ml (1 1/4 cups) dairy free milk (soy, almond etc...)
- 1 tbsp lemon juice
- Zest of 2 lemons
- 275 g (2 1/4 cups) plain (all-purpose) flour
- 150 g (1/2 cup) granulated sugar
- 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)
- 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
Instructions:
- 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.
NOTES:
- 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.
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