vegan lemon cake

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.

Vegan Lemon Cake

almond milk

apple cider vinegar

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

vegan butter, softened to room temperature

sugar

lemon zest

lemon extract

vanilla extract

all purpose flour

baking powder

salt

vegan butter, softened to room temperature ((2 sticks earth balance

lemon juice

non-dairy milk

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.

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).

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.

In a large bowl, add the softened butter, sugar and lemon zest. Stir to combine. Beat on medium speed with the handheld mixer until light and fluffy, about 3 minutes. Now add in the lemon and vanilla extracts and beat to combine.

On low speed, add in the almond milk mixture and aquafaba and mix. Now add the flour, sprinkle the baking powder and salt on top of the flour and mix on low until well combined, about 1-2 minutes, scraping the sides as needed with a spatula.

Divide the batter equally in the prepared pans. Bake for 30-35 minutes, until a toothpick inserted comes out clean. Let cool on wire racks for 5-10 minutes, then run a knife around the edges to loosen, and carefully invert the cakes onto your hand. Remove the parchment paper and place on a wire rack to cool completely.

Make the frosting: Using a standing mixer or handheld mixer, beat the vegan butter until light and fluffy, about 2 minutes. Reduce the speed, add in the 2 cups of the powdered sugar, lemon juice, lemon zest and vanilla extract. Beat on low, then switch to medium speed and beat until light and fluffy, about 2 minutes. Now add in the remaining 2 cups powdered sugar and mix. If the frosting seems too thick, add a tablespoon at a time of non-dairy milk. If the frosting seems too thin, add more powdered sugar until a desirable consistency is reached.

Frost the cake:&nbsp;Place one of the cake layers on your cake stand or plate. Frost the top evenly. Place the second cake layer on top. Top the second layer with more frosting, and frost the sides as well. Decorate as desired and serve!

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

(300 grams) White Sugar

1 and 1/2 tsp Baking Soda

Salt

(120 milliliters) Canola Oil*

Tbsp White Vinegar (or Apple Cider Vinegar)

tsp Vanilla Extract

Lemon

(540 grams) Powdered Sugar

(112 grams) Vegan Butter

Lemon Zest

Spray two 8 inch cake pans* with non-stick spray and line the bottoms with parchment paper. Set aside.

Sift the 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&#8217;t overmix, tiny lumps are okay.

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.

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

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.

Frost the cooled cakes and decorate with lemon zest.

I don't have any lemon extract will it be enough with just lemon zest/lemon juice?
Also what is the best way to store it?
Thank you

Fluffy, tender lemon cake made in 1 bowl! Vegan and gluten-free and topped with a stunning 3-ingredient glaze. Perfect for spring and beyond!

Lemon Loaf Cake (Vegan/GF)

lemon

applesauce

avocado oil

maple syrup

Tbsp vanilla extract

almond flour

potato starch* ((not potato flour))

cornstarch*

tsp baking powder

tsp sea salt

½ tsp lemon zest

tsp vanilla extract

sugar,

Preheat oven to 350 degrees F (176 C) and line a standard-size loaf pan with parchment paper.

To a large mixing bowl, add lemon zest, lemon juice, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.

Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until well incorporated and no lumps remain. The texture should be thick and look similar to cornbread batter (see photo). If too thick, thin with a little bit of dairy-free milk. If too thin, add a little more almond flour.

Scoop the batter into the prepared loaf pan and spread it out evenly with a spatula. Transfer to the oven and bake for 35-40 minutes, or until the top is golden brown and an inserted toothpick comes out clean.

Let the cake cool completely in the pan — about 1 hour. Wash your mixing bowl to prepare glaze.

While the cake cools, make the glaze in the clean mixing bowl. Zest lemon and set aside. Whisk together vanilla extract and lemon juice, then begin adding sifted powdered sugar 1/4 cup (28 g) at a time, mixing until no lumps remain. Once all the powdered sugar is added, add zest and mix once more. Set aside.

Once the cake is completely cooled, remove from the pan and gently remove parchment paper. Place on a serving plate and, starting near one end of the cake, slowly pour glaze over the cake, letting it drizzle down the edges slightly.

Enjoy immediately with a cup of tea or some dairy-free milk! Store leftovers covered at room temperature for up to 2-3 days (we find it best within the first 1-2 days). Cake can be frozen for up to 1 month, ideally without glaze. Let thaw before slicing.

https://www.youtube.com/watch?v=aWAeRfI26MY

Fluffy, tender lemon cake made in 1 bowl! Vegan and gluten-free and topped with a stunning 3-ingredient glaze. Perfect for spring and beyond!

Full Recipe: https://minimalistbaker.com/lemon-loaf-cake-vegan-gf/
 
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Lemon Loaf Cake (Vegan/GF) | Minimalist Baker Recipes

No gluten? No problem! This spring infused Gluten-Free Lemon Cake is made with fresh lemons, beautiful bluebs and oat flour.  It’s fresh and zingy , soft and tender and there are bursts of juicy blueberry in every bite!

Gluten-Free Lemon Cake with Blueberries

baking soda (, (bicarbonate of soda in the UK))

½ / 120 mls coconut oil (measured while liquid)

/ 150 g cane sugar sugar

/ 120 mls unsweetened milk of choice

lemons worth of zest

/ 95 g powdered sugar

Preheat the oven to 375°F (190 *C), then grease a 1lb loaf pan (approx 9x5 inches) with some coconut oil, or any other neutral oil you have. Place a long strip of baking parchment along the bottom and up either end to act as handles which will allow you to lift the loaf out easily once it&#x27;s baked. 

To a large bowl, add the flour, cornmeal, tapioca flour, baking soda, baking powder and salt. Whisk them together to combine. 

In another bowl or jug, add the melted coconut oil, sugar, milk, lemon juice and lemon zest. Whisk or stir them all together really well until thick and gloopy. 

Make sure everything is ready to go, oven at temperature, loaf pan ready and at your side, before you continue. Then, pour the wet mixture into the dry mixture. With a spatula or wooden spoon, fold them together. Be gentle, but work quite quickly. As soon as you can no longer see any dry flour, pour in the blueberries and fold those in too. 

Immediately spoon the batter into the loaf pan, smooth out the top, and sprinkle over a few extra blueberries (not essential, it&#x27;s just for looks!). If you don&#x27;t intend on glazing the finished loaf, a handful of granulated sugar sprinkled all over the top is nice as it will bake up to give a lovely crunchy top.

Get it into the oven without hanging around (we want to really take advantage of the reaction of the baking soda with the lemon juice for maximum fluffy texture). Bake for about 50 minutes. If you use frozen blueberries it might take a couple of minutes longer. Check it&#x27;s done by poking it in the centre with a toothpick. If it comes out clean, except for perhaps a little blueberry juice, then it&#x27;s done.

Leave the loaf in the pan to cool . This is important as it can crack and break a bit if you try to remove it while still warm. When it is cool, use the parchment paper handles to lift it out, then peel the paper off the bottom and place on a cooling rack or board ready for glazing.

In a small bowl, add the powdered sugar. Gradually add the lemon juice 1 tablespoon at a time, stirring really well between each addition. It will feel like there is not enough liquid, then all of a sudden it will come together into a thick, smooth glaze. You shouldn&#x27;t need more than 4 tablespoons of lemon juice. The amount needed will vary depending on humidity though. Once the glaze is completely smooth, thick and drizzle-able, use a spoon to drizzle it all over the top of your loaf. Leave it for at least 10 minutes to set up a bit before cutting. 

https://content.jwplatform.com/videos/p3hJ3crH.mp4

No gluten? No problem! This spring infused Gluten-Free Lemon Cake is made with fresh lemons, beautiful bluebs and oat flour.  It’s fresh and zingy , soft and tender and there are bursts of juicy blueberry in every bite!

“Homemade Italian cakes are often simple and plain &#8211; perfect to enjoy any time of the day, especially breakfast! This version uses olive oil to create a moist cake and uses only a few pantry staples. And, better yet, no eggs required. If you would prefer a neutral flavoured oil, replace the olive oil with light olive oil, sunflower or rice bran oil. This is my go-to cake and I hope it can be yours too.” ~ Nadia

Olive Oil Lemon Cake

soy milk

olive oil

juice and zest of 1 lemon

plain flour

bicarbonate soda

icing sugar

Preheat oven to 170C/338F.

Grease a cake tin. I use a springform 20 x 6cm round tin.

Into a large bowl, sift the flour, bicarb soda and stir through the sugar. Into another large bowl, whisk together the milk, oil, vanilla, lemon juice and zest. Pour the wet into the dry ingredients, a little at a time and stir until thoroughly combined. Be careful not to over mix. If the mix is a little dry, add a dash or so more milk.

Pour the cake batter into the prepared tin and bake for 35-40 minutes or until a skewer comes out clean (especially checking the middle of the cake).

Allow to cool slightly in the tin and then transfer onto a cake rack to cool further.

To serve, dust with icing sugar.

Method

The EASIEST Lemon Cake made with no eggs, no milk and no butter! Also known as Crazy Cake, Wacky Cake and Depression Cake, this super moist  lemon cake is budget friendly, made with ingredients right from the pantry. You won&#39;t believe how delicious this cake is! No Bowls, No Mixers, Egg-Free, Dairy-Free, Vegan. 45 Minute from scratch cake!

Lemon Crazy Cake (No Eggs, No Milk, No Butter!)

all-purpose flour

white sugar

baking soda

Lemon lemon

white vinegar apple cider vinegar))

Tablespoons canola oil ((or vegetable oil))

water

Preheat oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.

Mix the first 5 dry ingredients in a greased 8″ square baking pan, mix well.

Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla and lemon extracts in the other, and the canola oil in the third larger depression. Pour water over all.  Mix well until smooth.

Bake on the middle rack of the oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool.  

Top with your favorite frosting (I used vanilla for this lemon cake), or dust with powdered sugar. Enjoy!

Vegan lemon cake, zesty, fluffy, and absolutely out of this world. It tastes so fresh and rich it'll become your weekly treat!

plant milk

tbsp apple cider vinegar (or lemon juice)

oil (120 ml, I used canola oil)

tbsp vanilla extract

lemon juice (80 ml)

vegan butter (220 g)

sugar (480 g)

Preheat the oven to 350ºF or 180ºC. Grease two 9-inch (23 cm) cake pans. I also line the bottoms with a circle of parchment paper. Set aside.

Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.

In the meantime, add the dry ingredients to a large mixing bowl (flour, sugar, baking powder, baking soda, and salt) and mix until combined.

Add the oil, vanilla extract, lemon zest, lemon juice, and the plant milk and vinegar mixture. Stir until well combined.

Divide the batter evenly between the two cake pans. 

Bake for about 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Baking time may vary depending on the oven.

Let it cool for 15 minutes before transferring it to a cooling rack and then let it cool completely before frosting. If you don’t have a cooling rack, just use a dish or what you have on hand.

For the vegan lemon cake: 

Add the vegan butter to an electric mixer bowl and beat until light and fluffy. You could also use a regular large bowl and a hand mixer. 

Then add the lemon juice, lemon zest, and vanilla extract, and beat once more.

Gradually add the powdered sugar, 1/2 cup (120 g) at a time, and continue mixing until thick and creamy.

If your frosting is too thick or crumbly, add a little bit of unsweetened plant milk (soy milk is my favorite one). If your frosting is too thin, just add more powdered sugar until it thickens.

Frost the cake using an icing spatula or a butter knife, adding a thick layer between the top and bottom layers. 

Slice your vegan lemon cake and serve. Ideally, refrigerate the cake for 30 minutes before serving, but this is optional.

Store the leftovers in an airtight container in the fridge for 3 to 5 days. You can also freeze it for up to 1 month, but in that case, freeze the cake without the frosting and frost it right before serving. 

For the vegan lemon buttercream frosting:

You&#039;ll go crazy for this vegan lemon cake! It’s made with the entire lemon and has that perfect sweet-yet-tart zingy flavor. With a melt-in-your mouth texture and tender crumb, it’s a guaranteed crowd pleaser for every special occasion.

Incredible Vegan Lemon Cake

(180 mL) oat milk, (at room temperature)

fine sea salt

lemon zest))

⅓ cups (280 grams) organic cane sugar

(120 mL) aquafaba ((the liquid from a can of chickpeas))

(112 grams) neutral-flavored oil, (such as sunflower oil)

berries of choice, lemons

(227 grams) vegan cream cheese, (softened at room temperature)

(270 grams) organic powdered sugar, (sifted)

Take the butter, sour cream, and milk out of the fridge. Slice the butter into small cubes to soften quickly (see Note 2). Measure out the milk and sour cream instead of leaving them in their containers so they come to room temp more quickly.

Arrange a rack in the middle of your oven and preheat to 350°F/175°C. Make two parchment paper rounds for two 8-inch (20 x 5 cm) round pans. Grease the bottoms of the pan with nonstick spray, then line with the parchment papers. Now spray the parchment paper round and coat the pan’s sides with nonstick spray.

In a medium bowl, combine the flour, baking soda, baking powder, and salt. Whisk very well to evenly combine the leaveners.

Over a large bowl, zest the 3 large lemons.

Now stand the 3 lemons upright on a cutting board. Cut the ends off of the lemons and use a sharp knife to peel away the peel and white pith right underneath, and discard. Use your hands to peel the lemons into segments, like you would oranges. Peel away the fibrous membrane on the outside of each lemon segment. You should now be able to easily pull the lemon flesh out. Mince the lemon into tiny pieces, picking out any seeds.

Put a strainer or sieve over a small bowl and pour the lemon pieces with accumulated juices over the strainer (do not press the lemons down to release more juice). Measure out about 70g lemon pieces (5 TBSP) and 45 mL (3 TBSP) lemon juice from the bowl. Save leftover juice for a lemon water or spritzer--don&#39;t add extra juice to the cake.

Add the sugar to the lemon zest and rub together with your hands to release the zest’s essential oils. Now add in the softened butter and oil. Beat on low with the mixer, and once the butter is in small pieces, increase to medium . Beat until starting to get fluffy and shiny, about 1 minute total. Rinse and dry the beaters for the next step.

Shake the can of chickpeas to disperse the starches. Pour ½ cup (120 mL) aquafaba into a small bowl. With an electric mixer (or stand mixer), beat on medium speed until the entire mixture is foamy, including at the bottom of the bowl, 1 to 1 1/2 minutes.

To the lemon zest-sugar-butter mixture, add the whipped aquafaba, room temp milk and sour cream, and vanilla. Mix on low until just combined, 15 to 20 seconds. Finally, add the lemon pieces (if any juice has accumulated, drain it off) and the 3 tablespoons lemon juice and mix again until well combined.

Note: before combining the dry and wet ingredients, make sure everything else is ready (oven is preheated, cake pans are prepared). This is because the baking soda will start to leaven as soon as it&#39;s mixed with the wet ingredients. Add half of the flour mix into the liquid mix, beating on low until just combined. Add the remaining flour mixture and mix just until you have a mostly smooth batter, then stop. If it gets too tough with a mixer, switch to a silicone spatula. Now use a silicone spatula to fold the bottom and sides of the bowl with the spatula to ensure it’s well combined. If the liquid has settled on the top, fold the batter a couple times to incorporate. The batter should be thick and fluffy but airy.

Use a digital scale (or measuring cups) to evenly divide the batter between each cake pan (~ 750g / 26 oz per cake pan). Smooth out the surface with the spatula or an offset spatula.

Bake for 33 to 35 minutes, or until the centers are set and the cakes have puffed up a bit and just started to pull away from the pans. A toothpick inserted in the center should come out clean or with a few moist crumbs but not liquid batter.

Cool the pans on a wire rack (don&#39;t rest on the counter) for 30 minutes. Now add a sheet of parchment paper to the rack. Carefully invert the cakes onto the rack. Cool completely before assembling, ideally in the fridge for a bit to set.

Make the Lemon Cream Cheese Frosting (or make it 1-3 days ahead of time and refrigerate). Sift the powdered sugar in a fine mesh sieve. Add the softened butter to a medium or large bowl. Using an electric mixer, beat on medium speed until smooth. Add the cream cheese and beat just until well-incorporated. Add half of the sugar and beat on low to combine. Add the remaining sugar and mix again until well-combined and fluffy, scraping down the sides with a spatula. Add the vanilla, salt, and lemon zest, and mix until smooth. If the frosting is a bit loose, refrigerate the frosting before icing the cake.

Assemble. Place one cake (bottom side facing up) on a cake platter or large plate. Add a generous layer of Lemon Cream Cheese Frosting on top (ideally refrigerated for easier spreading), spreading to the edges using an offset or icing spatula. Top with the second cake (top side facing up). Add another layer of frosting on top and spread out. If you have leftover frosting, you can frost the sides of the cake, using the spatula or bench scraper to smooth it out. If you want less frosting, leave as is. Decorate with berries or candied lemons, if desired.

I made this recipe for my fiancé's birthday and they were SO GOOD! They have a beautiful lemon flavor, but they aren't too tart or overpowering. I don't own cake pans so I made them as cupcakes instead, I just baked them for 20 minutes instead of 33. Highly recommend!

I baked my first vegan cake whoohoo, i struggled with the lemons because they were kind of tough but the result was amazing. Everyone wanted a second piece!

This cake was a decent amount of work, but it turned out perfectly. It was light, fluffy, flavorful, and moist. I chose an unconventional cream cheese (locally made, cashew-based) that may not have been the best choice for the frosting, but it was still good. I added some raspberry filling that made it even better. People really enjoyed it and it looked beautiful!

one more thing to add. i only had a single 9 inch cake tin so while one cake baked, i covered the leftover batter and let it sit it in the fridge. i wait for the tin to cool completely before making the second cake, and the batter held up great during that time (about 50 mins to an hour of wait time)! the cakes turn out identical in texture. i was worried about the leavening agents but oddly enough the batter ended up rising more in the fridge???

this impressed everyone. i love that the cake doesn’t dome, so this newbie baker didn’t have to worry about leveling the cake. so lemony bright and zingy. added a blueberry reduction to the cream cheese and used that as the filling between the layers, then decorated and covered with a lemony smooth buttercream. it was a hit!! i don’t have a scale but it still turned out fantastic using cups. baked and froze on day 1, layered &amp; crumb coated from frozen on day 2, decorated and served day 3 and it was so moist and soft and fluffy! 

my first attempt/trial run was gummy and it fell apart when i flipped it. the mistakes i made were: adding too many lemon pieces, using butter that was too warm. nailed it the second time.

Love it,it is now the familys new favorite. :)

I made this for my mom's birthday and it was divine! Like, are you kidding me? I've tried making some vegan cakes in the past with mild success but this was so great and so lemony, which was perfect for my mom, the lemon lover, and me, who might prefer vanilla but still had way too many slices because it was so good.

I had a few helpful/"don't make the same mistakes I did" tips: 

ABSOLUTELY use a kitchen scale. I bought one a year ago and all of my baking recipes have improved tenfold and they're consistent. You can get a cheap $10+ one at Wal-Mart and it is so worth it.

You'll want to start making this so much earlier than you'd think. I'd recommend doing it a day before since you'd get a lot more cooling time. It took me a long time with all the moving parts. 

I added the zest of another lemon in the cake since my lemon zester was bad and did not really give enough zest. I just used the extra lemon for lemonade, not for the cake. That meant I forgot to save lemon zest for the frosting, but even with a vanilla cream cheese frosting, the cake was still so lemony, so that wasn't overpowered.

If a knife/toothpick comes out clean but the cake isn't golden on top, take it out anyway. I added a few more minutes to get a little golden, but it made the top a little drier than the rest of the moist cake, which wasn't too bad, but I probably could've gone without those extra minutes. It might have also benefitted from leveling a bit, so if you add those extra minutes anyway, leveling might resolve the issue.

The cakes wanted to fall apart a bit when transferring to the cooling rack out of the pans, so caution is advised. Cooling in the fridge helped so much to keep it together and icing the cake was no issue. 

You might also benefit from using a simple syrup to douse the cakes and keep them moist if you refrigerate them, especially if making a day ahead. They stayed moist without it, but I only kept them in the fridge for a couple of hours.

If you've got a dishwasher, empty it before making it if the idea of that many dishes sort of seems unappealing when making this recipe. When everything was in the oven, I made my frosting and then everything went into the dishwasher no problem.

All in all, a fantastic cake that was fitting for my fantastic mom :)

Honestly had high hopes for this cake and it tasted decent but not worth spending 3 hours in the kitchen, following several tedious steps, needing multiple mixing bowls, then washing a sink full of dishes. Your simpler dessert recipes have sufficed and I will be sticking with that. Thanks anyway.

https://content.jwplatform.com/videos/CrA7FIqP.mp4

You'll go crazy for this vegan lemon cake! It’s made with the entire lemon–zest, fruit, and juice–and has that perfect sweet-yet-tart zingy flavor. With a melt-in-your-mouth texture and tender crumb, it’s a guaranteed crowd-pleaser for every special occasion.

Easy vegan lemon olive oil cake made with only 6 key ingredients using 1 bowl. This cake is fluffy, tender and light and perfect for Spring!

Vegan Lemon Olive Oil Cake

(315 grams) all-purpose plain flour (spoon

(250 grams) granulated sugar

salt (optional)

(250 grams) dairy-free milk (room temperature)

(125 grams) extra virgin olive oil

(80 grams) lemon juice ((note 2))

vanilla extract (optional)

(150 grams) powdered sugar / icing sugar

(150 grams) fresh berries

Preheat your oven to 180°C (355°F). Line an 8-inch (20 cm) loaf pan with parchment paper.

Add all the dry ingredients (all-purpose flour, sugar, baking powder and salt) to a large bowl. Mix until there are no lumps. Add all the wet ingredients (milk, oil, lemon juice, lemon zest and vanilla) and mix until just combined.

Pour the lemon cake batter into your prepared pan. Smooth the surface if necessary.

Bake the cake for 1 hour or until you can insert a toothpick in the center of the cake and there&#39;s no wet batter on it. As this is a moist cake, some crumbs on your toothpick are fine. If the surface of your cake is browning too quickly, carefully tent the pan with aluminum foil.

Allow the cake to cool in the loaf tin for 10 minutes then let the cake cool on a cooling rack.

To make the cake:

Add the lemon juice and sugar to a medium bowl and mix until smooth. Add more lemon juice or non-dairy milk for a thinner icing (like a lemon glaze) or more powdered sugar for a thicker icing.

Drizzle the icing over your cooled cake. If desired, top the cake with berries just before serving.

Store the cake in an airtight container at room temperature for a day or in the fridge for up to 3 days. The cake can be stored without the icing in the freezer for up to 1 month.

To make the icing:

Thank you! This cake is simple yet delicious.

Is the parchment completely necessary? I have a cute lemon loaf pan with a lemon slice design and I was hoping to use it here!

Love this recipe so much. Have made a few times and everyone is always impressed! I'm not a cake-eater but I will have a slice of this 😋  Thank you so much for sharing 💗

This Gluten-Free Vegan Lemon Bread is moist and fluffy, sweet and tangy, and covered in a rich lemon buttercream frosting. It comes together in one bowl and is refined sugar free too. Perfect for dessert or an indulgent breakfast or brunch.

Gluten-Free Vegan Lemon Bread

Top 10 vegan lemon cake recipes from across the web

The most viewed vegan lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Lemon Cake

Vegan Lemon Cake

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Olive Oil Lemon Cake

Lemon Crazy Cake (No Eggs, No Milk,...

Vegan Lemon Cake

Incredible Vegan Lemon Cake

Vegan Lemon Olive Oil Cake

Gluten-Free Vegan Lemon Bread

Top 10 vegan lemon cake recipes from across the web

The most viewed vegan lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Lemon Cake

Vegan Lemon Cake

Lemon Loaf Cake (Vegan/GF)

Gluten-Free Lemon Cake with Blueber...

Olive Oil Lemon Cake

Lemon Crazy Cake (No Eggs, No Milk,...

Vegan Lemon Cake

Incredible Vegan Lemon Cake

Vegan Lemon Olive Oil Cake

Gluten-Free Vegan Lemon Bread

The most viewed vegan lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine