Introduction

This incredible vegan lemon cake is bright, fluffy, and full of fresh citrus flavor. Perfect for celebrations or an everyday treat, it’s coated with a tangy lemon cream cheese frosting that’s completely dairy-free. Get ready to impress with this refreshing and moist cake that everyone can enjoy.

A two-layer yellow cake sits on a white marble cake stand with a wooden base. Each layer is separated by a thick spread of light beige cream frosting that looks soft and creamy. The top layer has the same frosting spread across the surface with gentle swirls. On top of the frosting, there are thin slices of yellow fruit arranged in a small mound, decorated with tiny purple edible flower petals. Around the cake on the white marble stand, small yellow and purple flower petals are scattered. The background is a soft pink color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick (8 tablespoons / 112g) vegan butter, softened at room temperature
½ cup (112g) vegan sour cream, at room temperature
¾ cup (180 mL) oat milk, at room temperature
3 ½ cups (440g) all-purpose flour, spooned and leveled or measured with a scale
¾ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon fine sea salt
3 large lemons, zested (about 3 tablespoons lemon zest)
1 ⅓ cups (280g) organic cane sugar
½ cup (120 mL) aquafaba (liquid from a can of chickpeas)
½ cup (112g) neutral-flavored oil, such as sunflower oil
1 tablespoon pure vanilla extract
Fresh berries or candied lemons for decorating (optional)
1 stick (8 tablespoons / 112g) vegan butter for frosting, softened at room temperature
8 ounces (227g) vegan cream cheese, softened at room temperature
2 ¼ cups (270g) organic powdered sugar, sifted
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
2 tablespoons lemon zest for frosting

Instructions

Step 1: Take the butter, sour cream, and milk out of the fridge. Slice the butter into small cubes to soften quickly. Measure out the milk and sour cream into separate containers to bring them to room temperature faster.
Step 2: Preheat your oven to 350°F (175°C) and arrange a rack in the middle. Prepare two 8-inch round cake pans by greasing the bottoms with nonstick spray, lining with parchment rounds, then spraying the parchment and sides.
Step 3: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
Step 4: Zest the 3 lemons into a large bowl.
Step 5: Peel the lemons by cutting off the ends, then removing the peel and white pith. Segment the lemons, removing the fibrous membranes, then mince the lemon flesh finely. Remove any seeds.
Step 6: Place a sieve over a small bowl and drain the lemon pieces and juices without pressing them. Measure 5 tablespoons (70g) lemon pieces and 3 tablespoons (45 mL) lemon juice. Save extra juice for drinks.
Step 7: Rub the sugar and lemon zest together with your hands in a large bowl to release oils. Add the softened butter and oil. Beat on low, increasing to medium, until fluffy and shiny, about 1 minute.
Step 8: Shake the can of chickpeas and pour ½ cup aquafaba into a bowl. Use an electric mixer to beat on medium until foamy, about 1 to 1 ½ minutes.
Step 9: Add the whipped aquafaba, oat milk, sour cream, and vanilla to the lemon mixture. Mix on low until just combined. Then fold in the lemon pieces and 3 tablespoons lemon juice, mixing well.
Step 10: Add half the flour mixture to the wet ingredients, mixing on low just to combine. Add the rest and mix until mostly smooth, then fold with a spatula to incorporate. The batter should be thick, fluffy, and airy.
Step 11: Divide the batter evenly between the pans (about 750g each) and smooth the tops with a spatula.
Step 12: Bake for 33 to 35 minutes until the centers are set and sides start to pull away. A toothpick should come out clean or with moist crumbs.
Step 13: Cool cakes in pans on a wire rack for 30 minutes. Then invert onto parchment on the rack and cool completely, ideally chilling briefly before frosting.
Step 14: To make frosting, sift powdered sugar. Beat the softened butter until smooth, add cream cheese and mix until combined. Add sugar in two parts, beating until fluffy. Mix in vanilla, salt, and lemon zest. Chill if too loose.
Step 15: Assemble the cake by placing one layer bottom-side up. Spread a generous layer of frosting, then place the second layer top-side up. Frost the top (and sides if desired). Decorate with berries or candied lemons.

Tips & Variations

Use room temperature ingredients to ensure a smooth, even batter and proper rising.
If you can’t find vegan sour cream, substitute with vegan yogurt or a mix of silken tofu and lemon juice.
For a gluten-free option, replace the flour with a gluten-free all-purpose blend, adjusting liquid as needed.
Add poppy seeds or chopped nuts to the batter for extra texture and flavor.
Decorate the cake with fresh edible flowers or a dusting of powdered sugar for a delicate finish.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best texture. The frosting may firm up when chilled—if so, soften slightly with a spatula or let the cake sit out for 15–20 minutes. Leftover frosting can be refrigerated separately and used within one week.

How to Serve

A two-layer slice of light yellow sponge cake is shown on a white plate, each layer separated by smooth, creamy off-white frosting. The top is covered with the same frosting and garnished with thin, shiny lemon slices and a single bright red raspberry. Small yellow flower petals and lemon zest are scattered lightly on the white plate. A woman's hand holds a fork cutting into the cake from the right side. The background and surface have a soft, white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the frosting 1 to 3 days in advance. Keep both refrigerated separately and assemble the cake the day you plan to serve it for the freshest result.

What is aquafaba and why is it used?

Aquafaba is the liquid from canned chickpeas. It whips up like egg whites, making it a perfect vegan substitute to provide lightness and structure in baked goods like this lemon cake.