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+ servings
5 from 1 vote

Vegan Lemon Cake

This cake is full of fresh lemon flavor, and is great on its own or as a base for berry shortcakes. It's the perfect addition to your brunch or dessert table.
Servings 10
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr


For the cake:

  • 2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup sugar vegan if necessary
  • 3/4 cup water
  • 1/2 cup applesauce
  • 1/4 cup coconut oil
  • 1/4 cup fresh lemon juice
  • zest from 1 large lemon or 2 small
  • 1 teaspoon pure vanilla extract

For the icing:

  • 1/2 cup powdered sugar vegan if necessary
  • 1 tablespoon fresh lemon juice


  • Preheat your oven to 350°F and spray or grease a 9 x 5″ loaf pan.
  • In a large bowl, combine all of your dry cake ingredients. Create a well in the center, and add in all of your wet cake ingredients. Stir to combine, just until smooth. Don’t over mix the batter or your cake will be tough.
  • Pour the cake batter in to your prepared pan, and bake for about 50 minutes, or until a tester comes out of the center clean.
  • Let the cake rest on a wire rack until completely cooled. In a small bowl, whisk together your icing ingredients until smooth. You can ice your cake in the pan, or remove the cake to a separate dish and ice it.
  • Will keep covered at room temperature for 4-5 days.
Calories: 247kcal
Course: Dessert


Calories: 247kcal | Carbohydrates: 47g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Sodium: 267mg | Potassium: 42mg | Fiber: 1g | Sugar: 27g | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg