Dietary Restrictions Dairy-Free & Lactose-Free Recipes Dairy-Free & Lactose-Free Dessert Recipes Dairy-Free & Lactose-Free Cake Recipes Vegan Lemon Cake 3.0 (2) 2 Reviews 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. By Marianne Williams Marianne Williams Instagram Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. EatingWell's Editorial Guidelines Updated on June 19, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Additional Time: 1 hr 25 mins Total Time: 1 hr 45 mins Servings: 10 Yield: 1 cake Nutrition Profile: Dairy-Free Egg Free Soy-Free Vegan Vegetarian Jump to Nutrition Facts Ingredients 2 cups all-purpose flour 1 tablespoon cornstarch 1 teaspoon baking soda ½ teaspoon salt ¾ cup granulated sugar ⅓ cup extra-virgin olive oil ⅔ cup unsweetened almond milk, plus 1 tablespoon, divided 2 ½ teaspoons lemon zest, divided 2 ½ tablespoons lemon juice, divided 1 cup confectioners' sugar Directions 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. Tips To make ahead: Store glazed cake in an airtight container at room temperature for up to 3 days. Equipment: Parchment paper Rate it Print Nutrition Facts (per serving) 269 Calories 8g Fat 47g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size 1 slice Calories 269 % Daily Value * Total Carbohydrate 47g 17% Dietary Fiber 1g 3% Total Sugars 27g Added Sugars 27g 54% Protein 3g 5% Total Fat 8g 10% Saturated Fat 1g 6% Vitamin A 37IU 1% Vitamin C 2mg 2% Folate 74mcg 18% Sodium 255mg 11% Calcium 38mg 3% Iron 1mg 7% Magnesium 6mg 1% Potassium 35mg 1% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved