You don't have to be vegan to enjoy this vegan lemon cake! It's moist, delicious and plenty lemony thanks to a combination of lemon juice and zest. A glaze made with lemon juice, confectioners' sugar and almond milk adds a sweet-tangy finish. Source:, January 2020

Marianne Williams


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line the bottom of an 8-inch round cake pan with parchment paper; coat with cooking spray. Set aside. Whisk flour, cornstarch, baking soda and salt in a medium bowl; set aside. Whisk granulated sugar, oil, 2/3 cup almond milk, 2 teaspoons lemon zest and 1 1/2 tablespoons lemon juice in a large bowl. Add the flour mixture to the sugar mixture and fold to combine. Pour into the prepared cake pan.

  • Bake the cake until golden brown and a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from pan; let cool completely on the rack, about 45 minutes. Transfer to a serving platter.

  • Whisk confectioners' sugar and the remaining 1/2 teaspoon lemon zest and 1 tablespoon lemon juice in a small bowl until smooth. Whisk in the remaining 1 tablespoon almond milk, 1 teaspoon at a time, until the glaze reaches the desired consistency. Pour the glaze over the cooled cake.


To make ahead: Store glazed cake in an airtight container at room temperature for up to 3 days.

Equipment: Parchment paper

Nutrition Facts

269 calories; 7.8 g total fat; 1.1 g saturated fat; 255 mg sodium. 35 mg potassium; 47.3 g carbohydrates; 0.8 g fiber; 27 g sugar; 2.7 g protein; 37 IU vitamin a iu; 2 mg vitamin c; 74 mcg folate; 38 mg calcium; 1 mg iron; 6 mg magnesium; 27 g added sugar;

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Rating: 5 stars
This cake was a hit among vegans and omnivores. Read More