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Vegan Lemon Cake

An easy vegan lemon cake recipe, with creamy lemon frosting.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Total Time 25 minutes
Yield 1 - 2 cakes


  • 1/3 cup lemon juice
  • zest of one lemon
  • 3/4 cup water
  • 1 tbsp pure vanilla extract
  • 1/3 cup yogurt, such as coconutmilk yogurt
  • 1/3 cup oil
  • 2 cups spelt, white, or gf ap flour
  • 3/4 tsp each: baking soda and salt
  • 1 cup sugar, unrefined or xylitol if desired
  • Optional Frosting: Beat together just the thick cream from two cans of coconut milk with 2 tsp lemon juice, pinch stevia or 6-8 tbsp powdered sugar, and 2 tsp lemon zest


  • *You can use any glaze or frosting recipe you wish. If using the one above, it's best to serve right after frosting. This makes two 8-inch cakes or one 9x13 cake. If you'd like a double-layer cake, simply stack one cake on top of the other.
    Preheat oven to 350 F. Grease a 9x13 baking pan or two 8-inch pans (round or square), and set aside. Whisk the first six ingredients in a large bowl. Stir in the flour until just evenly mixed, then stir in remaining ingredients. Pour into the prepared pan or pans. Bake 25 minutes or until cake has risen and a toothpick inserted into the center comes out mostly clean. This cake tastes ten times better the next day if you can wait!
    View Nutrition Facts


For a chocolate version, try this Vegan Chocolate Cake.