Vegan lemon cake

A slice of cake on a plate Vegan Baking Recipes
  • Preparation and cooking time
  • Prep:15 mins
  • Cook:30 mins
  • Plus cooling
  • Easy
  • Serves 12

Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives

Nutrient Unit
kcal 276
fat 9g
saturates 1g
carbs 47g
sugars 29g
fibre 1g
protein 2g
salt 0.3g
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  • 100ml vegetable oil, plus extra for the tin
  • 275g self-raising flour
  • 200g golden caster sugar
  • 1 tsp baking powder
  • 1 lemon, zested, 1/2 juiced

For the icing

  • 150g icing sugar
  • ½ lemon, juiced


  • STEP 1

Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.

  • STEP 2
Vegan brownies

Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.

  • STEP 3

For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

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