Vegan Lemon Cake

Vegetarian Gluten-Free heating can be dubious so it is essential to get that, all without gluten flours ARE NOT made similarly.

The NUMBER ONE sans gluten flour I suggest for this formula is Trader Joes or “Pastry specialist Joes” All-Purpose Gluten-Free Flour. This is the just one I’ve utilized for this formula and it works EVERY TIME. With this flour, you won’t get an offensive “rubbery” or “sticky” like surface that you may get in the event that you utilized an alternate brand.

Bounce Red Mill All-Purpose Gluten-Free Flour could work for this just as it is well known to use in the vegetarian preparing. Be that as it may, I have not by and by attempted it with this formula.

Vegan Lemon Cake

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Recipe by veganwithcurvesCourse: DessertCuisine: AmericanDifficulty: Easy


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This easy vegan lemon cake is as light as air, with a perfect texture and a great zing from the lemon. I shared it with family and friends, and even the non-vegans


  • “Flaxseed Egg” Ingredients
  • 2 tablespoon ground flaxseed

  • 6 tablespoons aquafaba (the liquid from can chickpeas)

  • Dry Ingredients
  • 2 teaspoon lemon zest (zest from Meyer Lemons

  • 1 1/2 cup all-purpose gluten-free flour (Trader Joe’s or Bob’s Red Mill brand)

  • 1/4 teaspoon sea salt

  • 1/2 cup organic cane sugar

  • 1 1/2 teaspoon baking powder

  • Wet Ingredients
  • 1/2 cup plant-based milk (any non-dairy milk of your choice)

  • 2 teaspoons apple cider vinegar

  • 2-3 tablespoons squeeze lemon juice (from the 2 Meyer Lemons zested earlier)

  • 1/2 cup melted vegan butter (the sticks work best for baking…½ would be one stick)

  • 1/2 teaspoon lemon extract optional

  • 2 Flaxseed Eggs (made earlier)

  • Lemon Glaze Ingredients
  • 1 cup powdered sugar

  • 2 1/2 tablespoons squeeze lemon juice (preferably from 2 additional Meyer lemons)


  • Make Your Flaxseed “Egg”
  • Preheat oven to 350 °F. Grab a 9 x 5 inch loaf pan and lightly grease it additional vegan butter. This helps the cake pop out easily once done. 
  • Grab a can of chickpeas and drain the liquid from beans into a medium plastic container. 
  • Measure out 6 tablespoons in a separate small bowl and add your ground flaxseed. Whisk together until fully combine and set aside. Mixture will thicken to an “egg” like consistency as it sits. 
  • Store the remainder of your aquafaba in the refrigerator or freezer for later use or you can discard it. 
  • Assemble Your Dry Ingredients
  • In a large mixing bowl add ALL your dry ingredients; all purpose gluten free flour, salt, organic cane sugar, and baking powder. 
  • Grab 2 Meyer lemons and grate over bowl of dry ingredients. ONLY zest the outer yellow skin part NOT the white pith to prevent bitterness added to your dessert. Lightly stiff together all ingredients.
  • Assemble Your Wet Ingredients
  • From the 2 zested Meyer Lemons, squeeze lemon juice into a measuring cup making sure to remove any seeds. (Use a manual citrus squeezer for convenience.) 
  • In a separate large bowl add all your wet ingredients; plant based milk, apple cider vinegar, squeeze lemon juice, melted vegan butter, flaxseed “egg”, and lemon extract (optional). Whisk together until fully combined.
  • Putting it all Together
  • Pour the wet batter into the dry batter (in that order).
  • Stir until fully combined making sure NOT to over mix to prevent having a dense cake. 
  • Pour batter into greased pan 9 x 5 inch loaf pan and baked for 40 minutes until fully cooked through. You will know it’s done when you stick a toothpick through the cake and it comes up clean.
  • Remove from oven and let cool in pan for 10 mins. Then remove and transfer the cake to a wire rack to cool fully for 10 additional minutes before adding the icing. 
  • Lemon Glaze Icing
  • Grab a medium size bowl and add in powdered sugar and lemon juice. 
  • Whisked together until smooth and creamy. If you add to much lemon juice, the glaze will be too runny so 2 ½ tablespoons should be enough. 
  • Spread over pound cake and allow to set for a few minutes before cutting. Serve and enjoy!
  • This cake will store at room temperature 24 hours, in the refrigerator for 5 – 7 days, and in the freezer for 2 months. Always reheat once refrigerated before serving for best taste.


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