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Vegan Lemon Cake

2011 June 25
by womanontheedgeoftyne

I made this cake last weekend and it went down well.  I’m not vegan, but the woman whose birthday it was is.  Sorry there’s no pictures – i’ll remember to take a photo if I post a recipe again.

Note – I use cup measures: 1 cup = 240ml

Cake tins to use: 1 x 20cm round cake tin / 2 x 20cm sandwich cake tins /1 x 2lb loaf tin / 1 x 18cm square cake tin (tin used will affect cooking time)


For the cake:

1 1/2 cups self-raising flour

1 cup caster sugar

1 tsp bicarbonate of soda

1/2 cup soya milk

1/3 cup vegetable oil

1 tsp vanilla essence

1 tsp lemon essence

2 large lemons – zest and juice

Water (to make lemon juice up to 1/2 cup)

For the vegan lemon buttercream icing:

1/2 cup vegan margarine

2 cups icing sugar

Zest from 2 lemons

1 tsp lemon essence

1 tsp vanilla essence

1 tbsp freshly squeezed lemon juice

For the lemon glaze icing:

3/4 cup icing sugar

1-2 tbsp lemon juice


I used vegan hundreds and thousands and wafer flowers (check colouring additives are vegan)


Make the cake:

Pre-heat oven to Gas Mark 4 / 180°C / 350°F / Moderate

Grease cake tin(s).

Sift the flour, sugar, and bicarb into a bowl.  Mix well.

Zest the lemons using a grater or lemon zester.  Mix into the dry ingredients.

Juice the lemons into a 1/2 cup measure then make up the measure with water as required (but don’t add to dry mixture yet).

Add the soya milk, oil, lemon essence, and vanilla essence to the dry ingredients and mix well.

Add the 1/2 cup of lemon / water to the rest of the ingredients.  Mix well.  The mixture should start to fizz a bit.

Pour into the greased tin(s).

Bake for about 25 minutes (for the round or square tins)  – time will be slightly less if you’ve used 2 sandwich tins and slightly more if you’ve used a loaf tin.  Cake is ready when it is a light golden colour, and it starts to shrink away from the sides of the tin, and a skewer or cocktail stick poked into the centre of the cake comes out dry.

Take cake out of oven.  Leave to cool in tin for 5 minutes in the tin.

Turn cake out of tin (you may need to gently ease round the sides of the cake with a knife if it won’t come out on its own).  Leave to cool on cooling rack.

When cake is cool:

Make the vegan lemon buttercream icing:

Sift the icing sugar.

Beat the margarine until soft.

Beat in the icing sugar.

Mix in the lemon zest, lemon essence, vanilla essence, and lemon juice.

Make the lemon glaze icing:

Sift the icing sugar.

Mix with lemon juice (add 1tbsp lemon juice first and mix, add more lemon juice until you get the consistency you want).

Put the cake together:

Cut cake in half you haven’t used sandwich tins.  Sandwich the 2 cakes/halves together with the vegan lemon buttercream icing.

Pour/ spread the cake with the lemon glaze icing.

When glaze icing starts to set, decorate the cake.

When icing completely set: Enjoy!