Vegan Lemon Cake

This Vegan Lemon Cake with lemon buttercream frosting is hands down the best lemon cake I’ve ever eaten. Scratch that, it may be the best *cake* I’ve ever had. Each bite is infused with bright lemony flavor, and is so fluffy and moist you may want to cry from joy! Can you see those little bright yellow flakes in the cake? That’s lemon zest, which adds such bright, lemony goodness to both the frosting AND the cake layers. Plus, I love how pretty it is!

Perfect for Easter or any lemon lover’s birthday, no one would guess this lemon cake is vegan. The cake layers are incredibly moist and fluffy, and the lemon buttercream frosting is so rich, creamy and bright. For all the bright lemon flavor, I used both lemon zest and lemon extract in the cake layers, and more lemon zest and lemon juice in the cream cheese frosting. YUM!

Vegan Lemon Cake

Prep Time

20 mins

Cook Time

30 mins

Cooling time

1 hr

Total Time

50 mins

This Vegan Lemon Cake is perfectly moist, fluffy and like sunshine in a cake! You'll love the bright, lemon flavor of the cake and the buttercream frosting.

Course: Dessert

Cuisine: American

Servings: 12 slices

Calories: 510 kcal

Ingredients

For the Lemon Cake:

1 1/4 cups almond milk

1 tablespoon apple cider vinegar

1/2 cup aquafaba* 1/2 cup measured AFTER whipping, see Note

8 tablespoons vegan butter, softened to room temperature

1 1/2 cups granulated sugar

2 teaspoons freshly grated lemon zest

1 teaspoon pure lemon extract

2 teaspoons pure vanilla extract

2 3/4 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

For the Vegan Cream Cheese Frosting:

1 cup vegan butter, softened to room temperature (2 sticks earth balance or 16 tablespoons)

4 cups powdered sugar

2 tablespoons fresh squeezed lemon juice

1-2 tablespoons non-dairy milk

1 tablespoon freshly grated lemon zest

1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 350 degrees F. Grease two 8 inch cake pans, line with parchment rounds (I cut them out myself to fit the bottom of the pans, prevents sticking), and grease the parchment paper as well. Sprinkle lightly with flour.
2. In a measuring cup, combine the almond milk and apple cider vinegar. Let sit a few minutes until it curdles (this is your vegan buttermilk).
3. In a medium sized bowl, drain the chickpeas to collect the liquid from the can. (Rinse the chickpeas and refrigerate for another use) With a hand mixer, mix on low-medium speed for about 1 minute, until light and foamy. Set aside.
4. Read full recipes here >> noracooks.com/vegan-lemon-cake/

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