Description

This Incredible Vegan Lemon Cake is a moist and fluffy layered dessert bursting with fresh lemon zest and juice, complemented by a creamy vegan lemon cream cheese frosting. Perfect for gatherings, this cake combines plant-based ingredients like vegan butter, aquafaba, and oat milk to deliver a delicious, dairy-free treat with a bright citrus flavor.

Ingredients

Scale

Cake

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
¾ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon fine sea salt
3 large lemons, zested (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)

Frosting

1 stick (8 tablespoons / 112g) vegan butter, 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

Instructions

Prepare Ingredients: Remove butter, sour cream, and oat milk from the fridge. Slice butter into small cubes to soften quickly. Measure milk and sour cream into separate containers to help them reach room temperature faster.
Preheat Oven and Prepare Pans: Position a rack in the middle of the oven and preheat to 350°F (175°C). Cut two parchment paper rounds to fit two 8-inch (20 x 5 cm) round cake pans. Grease the bottoms and sides of pans with nonstick spray, then line the bottoms with the parchment rounds, and spray the paper as well.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
Zest Lemons: Over a large bowl, zest 3 large lemons to yield about 3 tablespoons of zest.
Prepare Lemon Segments: Stand lemons upright on a cutting board, cut off ends, then peel away the peel and white pith with a sharp knife. Separate lemons into segments by hand, removing the fibrous membranes, and mince the lemon flesh finely. Remove any seeds.
Strain Lemon Pieces: Place a sieve over a small bowl and pour lemon pieces and juice into it without pressing for additional juice. Measure out about 70g (5 tablespoons) lemon pieces and 45 mL (3 tablespoons) lemon juice. Save any leftover juice for another use.
Combine Butter, Sugar, and Oil: Add sugar to lemon zest and rub together with your hands to release oils. Add the softened cubed butter and oil, then beat on low speed until butter breaks down, then increase to medium and beat for about 1 minute until mixture is fluffy and shiny. Clean beaters.
Whip Aquafaba: Shake a can of chickpeas to redistribute starches. Pour ½ cup (120 mL) aquafaba into a small bowl and beat on medium speed with an electric mixer until foamy throughout, about 1 to 1½ minutes.
Combine Wet Ingredients: To the lemon zest-sugar-butter mixture, add whipped aquafaba, room temperature oat milk, vegan sour cream, and vanilla extract. Mix on low just until combined, about 15-20 seconds. Fold in lemon pieces and measured lemon juice, draining any excess juice first.
Mix Batter: Ensure oven is preheated and pans prepared before this step. Add half of the dry flour mixture to the wet ingredients, mixing on low until just combined. Add remaining dry mix and mix until batter is mostly smooth but do not overmix. Use a silicone spatula to fold batter, ensuring a fluffy and airy texture.
Divide Batter and Bake: Using a digital scale or measuring cups, evenly divide the batter (~750g / 26 oz each) between the two cake pans. Smooth the surface with a spatula. Bake for 33-35 minutes until cakes are set, lightly puffed, pulling slightly from pan edges, and a toothpick inserted comes out clean or with moist crumbs.
Cool Cakes: Cool cake pans on a wire rack for 30 minutes. Then place a sheet of parchment on the rack and carefully invert cakes onto it. Allow cakes to cool completely, preferably refrigerate for better setting.
Prepare Frosting: Sift powdered sugar through a fine-mesh sieve. In a medium or large bowl, beat softened vegan butter on medium speed until smooth. Add softened vegan cream cheese and beat until incorporated. Add half the powdered sugar and mix on low. Add remaining sugar and beat until fluffy and combined. Mix in vanilla extract, salt, and lemon zest. Chill frosting if too loose before icing.
Assemble Cake: Place one cake layer bottom side up on a serving plate. Spread a generous layer of chilled lemon cream cheese frosting evenly to the edges. Top with the second cake layer, top side up. Spread remaining frosting on top and decorate sides if desired. Garnish with fresh berries or candied lemon slices if desired.

Notes

Note 1: To get vegan sour cream, you can use store-bought or homemade versions based on plant yogurt or blended silken tofu.
Note 2: Cubing butter helps it come to room temperature faster for better creaming with sugar and oil.
Do not press lemon pieces in strainer to avoid excess moisture which can affect batter consistency.
Refrigerate frosting if it feels too soft for better spreading consistency.
Leftover lemon juice can be saved for a refreshing lemon water or spritzer.
Make frosting 1-3 days in advance and refrigerate if desired for convenience.

Prep Time: 35 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vegan lemon cake, lemon cake, vegan dessert, dairy-free cake, lemon zest cake, vegan cream cheese frosting, lemon layer cake