Vegan Lemon Cake with Icing

This vegan lemon cake with icing is the perfect sweet treat for those avoiding dairy and eggs. Light, fluffy, and bursting with fresh lemon flavor, it’s ideal during fasting periods, for a plant-based diet, or simply as a refreshing everyday dessert. The optional addition of dark chocolate chips creates a delightful contrast, while the simple lemon glaze adds brightness and zing. Made with basic pantry ingredients and no special equipment, this is a no-fail cake you’ll want to make again and again.

Vegan Lemon Cake with Icing

Recipe by George Zolis

5.0 from 1 vote

Course: Dessert, Lent Fasting, VegetarianCuisine: GreekDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

417

kcal

Total time

1

hour 

5

minutes

Light, fluffy, and bursting with lemon flavor, this easy vegan lemon cake with icing is perfect for any occasion. With no eggs or dairy, it’s ideal for fasting periods and plant-based diets. Add chocolate chips for an extra twist!

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Ingredients

Metric US

• For the Lemon Cake

• 600 g 600 Self-rising flour

• 350 g 350 Sugar

• 2 tsp 2 Baking Powder

• 220 g 220 Vegetable Oil

• Zest of 2 Lemons

• 30 g 30 Lemon Juice

• 350 g 350 Water

• 120 g 120 Dark Chocolate Sprinkles (optional)

• For the Glaze

• 150 g 150 Powdered Sugar

• Juice of 1 Lemon

How to make the Vegan Lemon Cake

• For the Cake
• In a bowl, mix the vegetable oil, sugar, lemon juice, lemon zest, and water using a whisk.
• Sift the baking powder with the flour and add it to the wet ingredients. Mix until the batter is smooth.
• Optionally, fold in dark chocolate sprinkles.
• Divide the batter into two greased cake pans.
• Bake in a preheated oven at 150°C (300°F) with the fan setting for 45-50 minutes.
• Allow the cakes to cool completely before adding the glaze.
• For the Glaze
• In a bowl, combine the powdered sugar and lemon juice, mixing until smooth and thick.
• Transfer the glaze to a piping bag and decorate the cakes.

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If you’re looking for a refreshing and simple dessert that’s 100% dairy-free and egg-free, this vegan lemon cake with icing is your new go-to recipe. It’s ideal for Lent, vegan diets, or anyone craving a light and zesty lemon dessert. The texture is soft and moist thanks to the use of vegetable oil, while lemon zest and juice add an irresistible citrus aroma.

The best part? You don’t need any special ingredients. Everything comes together in one bowl, and you can optionally fold in some dark chocolate chips to add richness and depth to each bite. The lemon icing, made from just powdered sugar and fresh lemon juice, adds a tangy-sweet layer on top that completes the experience.

Whether you’re enjoying it with a cup of tea, serving it at a gathering, or packing it as a snack for school or work, this easy vegan lemon cake is always a hit. It’s also a great make-ahead dessert that stays fresh for days. Try it once, and it will become a staple in your kitchen.