Rating: 3 stars
2 Ratings
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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: EatingWell.com, January 2020


Recipe Summary

20 mins
1 hr 45 mins


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

1 slice
269 calories; protein 2.7g; carbohydrates 47.3g; dietary fiber 0.8g; sugars 27g; fat 7.8g; saturated fat 1.1g; vitamin a iu 37.1IU; vitamin c 2.1mg; folate 73.6mcg; calcium 37.5mg; iron 1.2mg; magnesium 5.8mg; potassium 34.6mg; sodium 255.4mg; thiamin 0.2mg; added sugar 27g.

2 other carbohydrate, 1 1/2 fat, 1 starch