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lemon cake slices

Easy vegan lemon cake

Spongy and easy to make vegan lemon cake that takes almost no time to prepare. Perfect for when you have some leftover lemons to use up.
Prep Time 12 mins
Cook Time 40 mins
Servings 9 slices


  • 2 ¾ cups flour
  • 0.4 cup olive oil 100 ml
  • 3 tsp baking powder
  • ¾ cup golden caster sugar can be replaced with regular caster sugar
  • 1 lemon

For the frosting

  • 1 ½ cup icing sugar
  • ½ lemon


Before you start

  • Mix your flour with 2 tsp of the baking powder to create self-raising flour.
  • Juice your lemon and zest it
  • You can choose many different kinds of tins to do this in. I did it in a regular loaf thin, same one I would use for vegan meatloaf.

How to make the vegan lemon cake

  • Start by heating up your oven to 200°C (392 °F). The cake is quite quick to make.
  • Line whatever tin you have chosen to use with baking paper.
  • Mix your flour (which you beforehand mixed with 2 tsp of baking powder), sugar, the rest of the baking powder (1 tsp) and the lemon zest in a bowl.
  • Add the lemon juice, water, oil and mix.
  • Pour the well-mixed cake into the tin and bake for around 30 minutes. You can check with toothpick eventually if you are not sure if it is ready.
  • Take out and wait for the cake to cool off before eating.

The lemon icing

  • Mix 150 g icing sugar with the other half of a squeezed lemon until you reach the desired frosting consistency.


  • Too much lemon juice and too little sugar will make it too runny to hold.
  • If you want to make 2 layers, you can double the ingredients for the icing.