This vegan lemon cake is pure lemony perfection!

Deliciously divine as my daughter calls it . The recipe is based on a simple vegan vanilla cake, with lots of lemon flavor added in via lemon zest and lemon extract and of course, a delicious lemon buttercream frosting and lots of lemon zest as decoration.

So there isn’t any specific egg replacer in this recipe, unless you count the baking soda/vinegar combination, which definitely acts together to create some crucial baking science that causes the cake to rise beautifully. Somehow it all just works. I didn’t use a flax egg in this cake because  I didn't want it to affect the color. In light colored cakes, a flax egg can affect the color leading it to look a bit spotty, so in this case I left it out .

That’s all I’ve ever done with my cakes, try things and see if they work, and they definitely do! 

It’s super easy, and will happily fulfil all your lemon cake dreams! Enjoy !!


2 and 1/2 cups All Purpose Flour or gluten free all purpose flour 

1 and 1/2 cups  cane Sugar
1 and 1/2 tsp Baking Soda
3/4 tsp Salt
1 and 1/2 cups Soy Milk ( it works best for baking )
1/2 cup  Extra Virgin Olive Oil*
1 Tbsp White Vinegar or Apple Cider Vinegar
1 tsp Vanilla Extract
3 tsp Lemon Extract

For the Lemon Buttercream Frosting:

4 and 1/2 cups (540g) Powdered Sugar
1/2 cup (112g) Vegan Butter
3 and 1/2 Tbsp Lemon Juice
2 tsp Lemon Extract

For Decoration:

Lemon Zest



1 -Preheat the oven to 350°F (180°C).
2-Spray two 8 inch cake pans  with non-stick spray and line the bottoms with parchment paper. Set aside.
3-Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, olive oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don’t overmix, tiny lumps are okay.
4-Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
5-Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.
6-Prepare your frosting by placing the powdered sugar, vegan butter, lemon juice and lemon extract into the bowl of an electric mixer. 7-Start off at slow speed, gradually increasing speed until thick and smooth. If your frosting is too thin, add more powdered sugar, if it’s too thick, add a drop more lemon juice until you get the right consistency.
8-Frost the cooled cakes and decorate with lemon zest.


1-You can switch the extra virgin olive oil for canola oil or other vegetable oil if you prefer. Any vegetable oil will work great here.

2- I also made a gluten free version of this cake , same recipe just did a bundt pan instead

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