Lighten up your dessert with this delicious vegan lemon cake recipe.

When I think of dessert cake, I imagine decadence, density, and a surefire means to a splurging waistline. However, not all cakes are created equal. Some thrive being light and fluffy, just like this vegan lemon cake. It bears a subtle lemon flavor and a light-as-a-feather texture. Enjoy this cake in the late morning or afternoon with a warm cup of tea or a tall glass of homemade lemonade.

This lemon cake recipe does include white sugar and white flour. While I can suggest healthier alternatives, I advise to keep the recipe as is. It’s difficult to mimic the effects of white sugar and white flour for a recipe so delicate. And, hey, moderation is key!

Vegan Lemon Cake Recipe

Serves 10

Ingredients

For the cake

• 2 cups of flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup sugar
• Zest of one lemon
• ½ cup vegetable oil
• 2 tablespoons water
• 1 cup vegan yogurt
• 1 teaspoon vanilla extract
• Juice of 2 lemons
• ¼ cup vegan butter, melted

For the icing

• 1 cup icing sugar
• Juice of one lemon

Directions

Preheat the oven to 320 degrees Fahrenheit.

Into a large bowl, sift the flour with the baking powder and baking soda. Add the salt, lemon zest, and sugar. Mix.

Add the vanilla extract, water, oil, yogurt, lemon juice, and melted vegan butter, and whisk until smooth.

Pour the batter into a bread form pan and bake for 40-45 minutes, or until a toothpick comes out of the center clean. Let cool slightly before removing the cake from the pan.

For the icing, whisk together the icing sugar and lemon juice until creamy. Pour over the cake and let sit at room temperature until completely cool. Slice and serve!

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