By Gretchen 32 Comments
Fluffy Vegan Lemon Cake Recipe that quite honestly doesn’t even need icing!
But of course I added juice and zest to the buttercream for a lemon cake that is going to have you begging for more!
This time I baked all the batter into a 9″ x 13″ cake pan for an easy sheet cake
However this recipe will also yield 2- 8″ cake layers or 3- 7″ cake layers as well
The texture of this cake reminds me of my cream cheese pound cake from my past life
Except there is no cream cheese in this recipe, just velvety lemon good that literally melts in your mouth!
This lemon cake recipe bakes into cupcakes too, just be aware that this cake will not dome so your cupcakes will be flat
Fill the cupcake liners slightly more than half full and bake at 350°F for 18 minutes
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
Notes for Success:
Because of the mix method I have created here for this super fluffy cake, it is essential to have the high speed power AND balloon whip attachment of an electric stand mixer. *see video for more
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go.
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure, so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
For best results I am using cake flour, if you don’t have that you can use all All Purpose flour but the total quantity should be only 3 cups total weight (360g)
All of your ingredients should be at room temperature before mixing
Since coconut oil is rarely solid, I have used it as liquid in conjunction with the vegan butter with great results
You can also use all vegan butter if you do not have coconut oil
This is a very delicate cake batter, so be sure to bake it immediately no hotter than 350°F or it will get too brown and slightly dry on the edges
For larger cakes I will turn the oven temperature down to 325°F after the first 15 minutes of baking
This recipe will make 1 sheet cake baked into a 9″ x 13″ pan or it will also make 2-8″ layers OR 3-7″ layers.
Bake time will vary depending on pan size so be sure to check cakes at 20 minutes
Yield: 9" x 13" cake
Fluffy Vegan Lemon Cake Recipe
Prep Time50 minutes
Cook Time25 minutes
Total Time1 hour 15 minutes
Ingredients
- 1 recipe Buttercream *I am using the American Buttercream Recipe
- Lemon Juice from 2 large lemons *Approximately 4 Tablespoons
- Zest from 2 large lemons *Approximately 2 Tbs
For the Cake Batter:
- Vegan Butter 8 tablespoons (113g)
- Coconut Oil 8 Tablespoons (113g)
- Granulated Sugar 1¾ cup (350g)
- Plant milk ½ cup (118ml) * I use soy milk
- Lemon Juice ½ cup (118ml)
- Lemon Zest 1-2 teaspoons
- Lemon Extract 1 teaspoon (5ml)
- All Purpose Flour 6 Tablespoons (48g)
- Cake Flour 3 cup (360g) *see notes above
- Baking Powder 4 teaspoons
- Salt ½ teaspoon
- Cornstarch 2 Tablespoon (16g)
- Aquafaba ¾ cup (177ml)
Instructions
- Grease and parchment line your cake pans and preheat the oven to 350°F
- Prepare your favorite buttercream recipe as per the instructions and add the zest of 1-2 lemons along with the juice at the last stage of mixing.
- Prepare the cake batter by creaming the vegan butter with the coconut oil and the sugar on high speed until light and fluffy
- Combine the plant milk with the lemon juice, extract & zest and then combine the cornstarch with the aquafaba.
- Once the sugar/butter mixture is light and fluffy - this should take approx 5 minutes, switch to a balloon whip attachment on your stand mixer
- Scrape the bottom & sides of the mixer bowl and then add the cornstarch/aquafaba mixture and whip on high speed to emulsify. *the mixture will look severely curdled but will come together to a smooth silky batter by whipping on high speed. Be patient!
- Once it has come back together, switch back to the paddle attachment
- Meanwhile sift together both flours, the baking powder and salt and then add about 1/3 of the dry ingredients to the mixer bowl while mixing on low-medium speed.
- Add half of the milk/lemon mixture and mix just until incorporated
- Add another 1/3 of the dry ingredients mixing just until incorporated lightly then add the last of the liquid and the last of the dry
- Whip on high for 30 seconds to develop the batter
- Pour the batter into your prepared pans and bake in the preheated 350° oven for 25-35 minutes or when a toothpick inserted into the center comes out clean.
- Cool in the pan then flip out onto your serving platter and ice with buttercream, or build a layer cake as you desire!
Notes
Lemon cake with lemon buttercream icing can stay at room temperature for up to 3 days.
For longer storage wrap loosely and keep refrigerated for up to 1 week.
The cake layer(s) can be frozen wrapped well for up to 1 month
3.5.3251
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Reader Interactions
Comments
TahiraDoes it matter if I use aquafaba from a tin of chickpeas that contain salt?
Reply
- Victoria
Hey Gretchen! Can I use ALL vegan butter in this recipe?
See AlsoIncredible Vegan Lemon CakeHealthy Vegan Lemon Cake (Gluten Free Option)Vegan Lemon Cake - Crowded KitchenVegan Lemon Cake (soy-free, nut-free, gluten-free options)Reply
- Gretchen
yes!
Reply
- Julie McLennan
Hi
The fluffy vegan lemon cake looks lovely. Could I make it into a lemon drizzle loaf cake?I have a recipe for lemon drizzle using eggs, but I cannot find a good vegan one. I have tried several but they are not quite the same.
I hope that you can help me.
Thanks
JulieReply
- Gretchen
Hey there! I’m not so sure I’m understanding what you mean by lemon drizzle cake. Since I think a lemon drizzle would simply be confectioners sugar with lemon juice to the consistency of a pour able glaze?
In which case- no eggs would ever be in that. So that leads me to believe I am thinking something completely different. IF by chance I am correct though- YES to Loaf pan and yes to confectioners sugar/lemon juice glaze! LOLReply
- Grace Cooke-Thomas
Can you please add cake size variations? I often have to make larger cakes and have to figure the adjustments for larger cakes.
Reply
- Palak
Can I use flax meal instead of aquafaba. And what would be the amount.
Thank you GretchenReply
- Gretchen
While I have not tried this substitution, if I were to give it a go, I would probably use
3 Tbs of flax meal with 12Tbs water~ add the cornstarch to it same as shown in the video tutorial
https://youtu.be/9oCtPGpYVe0Reply
- Palak
I’m going to be trying this today Gretchen with flax meal. Just wanted to check do I need to just mix the flax meal with water and add cornstarch to it or should I cook it or rest it for a bit.
Reply
- Amy
Hey Gretchen!
What would you suggest for cooking time for 8 inch rounds?Reply
- Gretchen
I would check at 18 minutes (toothpick test) see how it is going
- Amanda F.
Hi Gretchen, thanks for all of your wonderful recipes. Do you think I can substitute the flax aquafaba (from your buttercream recipe) here instead of the chickpea?
Thanks! AmandaReply
- GretchenSee AlsoEasy Vegan Lemon Cake
Yes! I believe it will work great!
Reply
- Danielle Durand
Hello Gretchen! I made this recipe, it’s beyond delicious. I loved that fluffiness, ne er tasted such a good cake before. But, I would like to make it into just a white cake, I will be using a raspberry buttercream, your recipe of course. So should I substitute plant milk for the lemon juice? Thank you so much!
Reply
- Melissa
She has a white cake recipe here on her website! It’s delicious I’ve tried it!😊
Reply
- Grace Cooke-Thomas
Omg, Gretchen
I have used tons of your recipes and getting into the veganess. I made the lemon cake recipe because I have to do a birthday party and wanted to vegan it out!! The batter of this cake is AMAZING!! The fluffiness, the taste is delicious. I know if the batter is good the cake will be the bomb. Thank you for all you share. 🙏🏿👏🏿 And Happy Mothers Day!!
Reply
- Barbara Gerratana
Is it possible to cut down the sugar and butter in this cake? Thanks
Reply
- Gretchen
The ratio of ingredients are balanced in a way to make this cake perfectly fluffy, moist & have the rise necessary for that texture. Once you start to omit or change the ingredients you will see a dry crumbly cake that resembles cornbread instead of cake
Reply
- Danielle
Thank you for another fabulous recipe! I made this for a party with almost all non-vegans, and it was a huge hit. I used your recipe for cake flour by replacing some flour with cornstarch, I used all butter instead of butter and coconut oil, and I baked it as a 3-layer 6″ cake. I don’t have your decorating prowess, but it was still gorgeous. I made as smooth a surface as I could, then piped a few simple rosettes and did a little decoration around the bottom rim.
People said it was the best lemon cake they’d ever had, and that they were in love with the cake. (!!!)
You are the best. Thank you for this recipe, and all your other recipes.
Reply
- Danielle
OMG I just noticed I was supposed to add 6 tbsp of regular all-purpose flour as well as the cake flour and the 2 tbsp of cornstarch… I inadvertently omitted the all-purpose flour and it still turned out fabulously! It was so fluffy and soft and delicious.
Reply
- Fiona💋 Hurricane Aquafaba
Just made this cake 🎂 , got a bit confused with the instructions and added the Aquafaba and cornstarch together with the other liquids. My batter would not combine (think it had to do with mix up and the fact I had a hand mixer). I ended up with a three layer 9 inch round cake 😳 wowsers what a. Big cake.
I also cut the icing sugar in half. Despite the mishaps it turned out fantastic. My daughter ❤️ it and so did everyone elseThank you
Reply
- Gretchen
WOW! I’m surprised that it turned out despite the reduced sugar (typically reducing my that much will result in a dry- cornbread like texture vs. a fluffy light crumb)
Were you able to watch the video tutorial for how to mix this recipe? It really does help to see it before you start
**It’s linked above the written recipeReply
- Nienke
Hallo gretchen,
Can I use gluten free flour instead the cake flour?Greats nienke
Reply
- Gretchen
Hi There, I have not tried GF flour with this recipe. I’m sorry I have no proper answer for you. If you try please let me know so I can note that here on the recipe
Reply
- Heather
Gretchen,
Would this cake and method be safe to add blueberries to the batter or would it make it unstable?
I love all of your recipes!
Thank you!Reply
- Gretchen
Hi Thanks! This cake would be fine to add blueberries or any “add-ins” that are not liquids!
Reply
- Val
Hi Gretchen,
Can I use sunflower oil instead of coconut oil? I like the combination of butter and oil but I’d rather not use coconut oil.
Reply
- Gretchen
Yes! I used coconut oil because it can be semi solid at times which helps in creaming versus just “sloshing” with straight up liquid oil, but in the summer when my coconut oil refused to be the least bit solid, I have done it with great results, thus making any liquid oiil you prefer a fine sub!
Reply
- Lee
Hi Gretchen,
the ingredients for the batter do not list the lemon zest (which is only listed for the buttercream. How much lemon zest goes into the batter itself? 🙂
Thanks, LeeReply
- Gretchen
Hey thank you for pointing that out! it would be the zest of 1 whole lemon about 2 teaspoons
Reply
- Anna
I made this today and the crumb is sooo light and fluffy! Literally almost melt-in-your-mouth! While it did take a long time, it was SUPER worth it! I did make a personal “mistake”, and wanted to share in case anyone was wondering: had an unexpected meeting and the toothpick didn’t come out completely clean, so I turned off the oven and left it in there before I left the house. This caused the exterior became crispy (which is actually kind of nice, like a brownie haha!) but the interior was still very fluffy. I can see this cake pairing beautifully with a strawberry or raspberry jam for a layer cake 🙂 Will make again in the future. Thank you for the recipe!
Reply
- Gretchen
Excellent! Thanks Anna for the review!
Reply
