Vegan Lemon Cake with Cream Cheese Frosting

Name: Vegan Lemon Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup almond milk; 1/3 cup vegetable oil; 2 tbsp lemon juice; 1 tbsp lemon zest; 1 tsp vanilla extract; For frosting: 1/2 cup vegan cream cheese, 1/4 cup vegan butter, 2 cups powdered sugar, 1 tbsp lemon juice, 1 tsp lemon zest

Author: Tessa

Published: July 4, 2025

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Oh my gosh, you have to try this Vegan Lemon Cake with Lemon Cream Cheese Frosting – it’s like sunshine in dessert form! The first time I made it for a friend’s birthday, everyone kept asking, “Wait, this is REALLY vegan?” That fluffy cake bursting with bright lemon flavor, topped with that tangy-sweet frosting… absolute perfection. What I love most is how simple it is – no fancy ingredients, no complicated steps, just pure lemony joy in every bite.

This recipe became my go-to after a disastrous attempt at a traditional lemon cake left me with a dry, crumbly mess. The secret? A perfect balance of almond milk and lemon juice makes it incredibly moist without any eggs or dairy. And that frosting? Creamy, dreamy, and so good you’ll want to eat it with a spoon (no judgment if you do!).

Whether you’re vegan or just looking for a lighter dessert that doesn’t skimp on flavor, this cake always delivers. It’s perfect for spring brunches, summer picnics, or really… any day that needs a little extra sweetness. Trust me, one bite and you’ll understand why it’s become my most-requested recipe!

Why You’ll Love This Vegan Lemon Cake With Lemon Cream Cheese Frosting

This isn’t just any lemon cake—it’s the kind that makes people close their eyes and sigh after the first bite. Here’s why it’s become my absolute favorite (and probably will be yours too!):

Fluffy texture that dreams are made of: No eggs? No problem! The combo of almond milk and lemon juice gives this cake an unbelievably light, tender crumb that’ll have you double-checking it’s actually vegan.
Sunshine in every bite: Fresh lemon zest and juice pack such bright, zesty flavor—way better than those artificial lemon extracts. It’s like summer exploded in your mouth!
Creamy frosting magic: That dairy-free cream cheese frosting is so rich and tangy, you’d never guess it’s plant-based. Pro tip: Make extra—you’ll want to lick the bowl clean.
Crazy easy to make: One bowl for the batter, simple pantry ingredients, and done in under an hour. Even my baking-challenged cousin nailed this recipe!
Crowd-pleaser guaranteed: I’ve served this to die-hard butter lovers who couldn’t believe it was vegan. It disappears faster than I can slice it at parties!

Seriously, this cake checks all the boxes—flavor, texture, simplicity, and that wow factor. It’s the recipe I reach for when I need something special that won’t keep me in the kitchen all day. Total game-changer!

Vegan Lemon Cake With Lemon Cream Cheese Frosting - detail 1

Ingredients for Vegan Lemon Cake With Lemon Cream Cheese Frosting

Okay, let’s talk ingredients—this cake keeps it simple but packs a punch! Everything’s easy to find, and I’ll share my little tricks for each. Pro tip: zest your lemons first before juicing them—way easier than chasing slippery halves around your cutting board!

For the Cake

2 cups all-purpose flour: Spoon and level it—don’t scoop directly from the bag or you’ll pack in too much!
1 cup granulated sugar: Regular white sugar works perfectly here.
1 tsp baking powder + ½ tsp baking soda: Our dynamic duo for that perfect rise.
¼ tsp salt: Just enough to balance the sweetness.
1 cup almond milk: Room temp is best—cold milk can make your batter lumpy.
⅓ cup vegetable oil: Neutral flavor lets the lemon shine. Coconut oil works too if you don’t mind a hint of coconut.
2 tbsp fresh lemon juice: Bottled works in a pinch, but fresh makes ALL the difference.
1 tbsp lemon zest: About 2 medium lemons’ worth—get that bright yellow part only!
1 tsp vanilla extract: The secret background dancer that makes the lemon pop.

For the Frosting

½ cup vegan cream cheese: Let it soften on the counter—cold cream cheese makes lumpy frosting.
¼ cup vegan butter: Also softened. Earth Balance is my go-to.
2 cups powdered sugar: Sift it if you want ultra-smooth frosting.
1 tbsp fresh lemon juice: Adds that perfect tang.
1 tsp lemon zest: Because we can never have enough lemon!

See? Nothing crazy—just good pantry staples transformed into something magical. Now let’s get mixing!

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for this cake! Just grab these basics (probably already in your kitchen):

9-inch cake pan: Round or square works, but I love how pretty it looks in a springform!
Mixing bowls: One for dry ingredients, one for wet—no cross-contamination drama.
Whisk: My trusty wire whisk never fails to blend things perfectly.
Electric mixer: For that dreamy frosting. Hand mixers work great if you don’t have a stand mixer.
Measuring cups/spoons: Accuracy matters—especially with baking soda and powder!
Zester or fine grater: The secret weapon for getting all that lemony goodness without the bitter pith.

That’s it! Now let’s get baking—your future self will thank you when cleanup’s a breeze.

How to Make Vegan Lemon Cake With Lemon Cream Cheese Frosting

Alright, let’s dive into the fun part—making this sunshine-filled cake! I’ve made this recipe so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try. Promise it’s easier than it looks!

Preparing the Cake Batter

First things first—preheat that oven to 350°F (175°C). While it’s warming up, grab your cake pan and give it a good greasing. I like to use a little vegan butter and a dusting of flour, or you can use parchment paper if you’re extra nervous about sticking.

Now for the batter magic! In a big mixing bowl, whisk together your dry ingredients—flour, sugar, baking powder, baking soda, and salt. Make sure they’re well combined—no lonely clumps of baking soda hiding in there!

In another bowl, mix your wet ingredients—almond milk, vegetable oil, lemon juice, lemon zest, and vanilla. Whisk it until it looks smooth and slightly frothy. This is where the magic starts—when you pour the wet into the dry ingredients, you’ll see it bubble slightly from the lemon juice reacting with the baking soda. Totally normal!

Gently stir everything together until just combined. Some small lumps are okay—overmixing makes tough cake, and we want fluffy perfection. The batter should be thick but pourable, with that gorgeous lemony aroma already making your kitchen smell amazing.

Baking the Cake

Pour your beautiful batter into the prepared pan, smoothing the top with a spatula. Pop it in the oven and set your timer for 30 minutes—but don’t wander off too far!

The cake’s done when it’s golden on top and a toothpick inserted in the center comes out clean (or with just a couple moist crumbs). Mine usually takes about 32 minutes, but ovens vary—start checking at 30. If it needs more time, add in 2-minute increments. Pro tip: If the top’s browning too fast, tent it loosely with foil.

When it’s perfect, take it out and let it cool in the pan for 10 minutes. Then run a knife around the edges and flip it onto a wire rack to cool completely. I know it’s tempting, but don’t frost it warm—patience makes for prettier (and tastier) results!

Making the Frosting

While the cake cools, let’s make that dreamy frosting! In a mixing bowl, beat the softened vegan cream cheese and butter together until smooth and creamy—about 2 minutes with an electric mixer. Scrape down the sides to make sure everything’s incorporated.

Gradually add the powdered sugar, about ½ cup at a time, mixing well after each addition. Once it’s all in, add the lemon juice and zest, beating until fluffy and spreadable—another minute or two. If it’s too thick, add a teaspoon of almond milk. Too thin? More powdered sugar. Easy peasy!

Assembling the Cake

Now for the best part—decorating! Place your completely cooled cake on a serving plate or cake stand. If there’s any doming on top, you can level it with a serrated knife—but I usually leave it for extra height.

Using an offset spatula or butter knife, spread that luscious frosting all over the top and sides. I like to do a rustic swirl pattern—imperfections make it look homemade (and more delicious, if you ask me!). For extra flair, sprinkle some lemon zest on top right before serving.

Slice, serve, and prepare for compliments! The contrast of that tender crumb with the tangy frosting is absolute perfection. Just try not to eat the whole thing in one sitting—though I won’t judge if you do!

Vegan Lemon Cake With Lemon Cream Cheese Frosting - detail 2

Tips for Perfect Vegan Lemon Cake With Lemon Cream Cheese Frosting

After making this cake more times than I can count, I’ve picked up some foolproof tricks to guarantee bakery-quality results every time. First—room temp ingredients are non-negotiable! Cold almond milk or cream cheese will make your batter lumpy and frosting grainy. I leave everything out for at least 30 minutes before starting.

When mixing the batter, stop as soon as the flour disappears. Overmixing activates the gluten and turns your fluffy cake into a dense brick—trust me, I learned this the hard way! And oh, that cooling patience? Absolutely vital. Frosting a warm cake is like putting lipstick on a melting snowman—messy business.

Want extra zing? Double the lemon zest in both cake and frosting. For a showstopper presentation, I sometimes layer thin lemon slices on top before serving. Just remember—this cake tastes even better the next day as flavors meld. If you can resist eating it immediately, that is!

Variations and Substitutions

One of the best things about this cake? How easily you can tweak it to fit what you’ve got! Out of almond milk? Any plant milk works—I’ve used oat and soy with equally delicious results. For gluten-free friends, swap the all-purpose flour 1:1 with your favorite GF blend (I like Bob’s Red Mill).

Want to mix it up? Try these fun twists:

Berry bliss: Fold in 1 cup fresh blueberries or raspberries to the batter—the tartness pairs perfectly with the lemon.
Oil swap: Replace vegetable oil with applesauce for a lighter version (use ½ cup since it’s less dense).
Sugar alternatives: Coconut sugar gives a caramel note, though it’ll darken the cake slightly.
Citrus switch: Lime zest/juice makes a fabulous “lemon-lime” version that kids adore.

The frosting’s flexible too—swap lemon for orange in winter, or add a teaspoon of lavender extract for a floral twist. Really, the only rule is to have fun with it!

Serving and Storing Vegan Lemon Cake With Lemon Cream Cheese Frosting

Oh, the joy of presenting this sunny cake! I love serving it slightly chilled—the frosting holds its shape beautifully when it’s had 30 minutes in the fridge. For a showstopping presentation, top slices with fresh raspberries or a sprig of mint. My nephew calls this “fancy restaurant cake” when I add edible flowers!

Leftovers? (As if!) Store them covered in the fridge for up to 5 days—the lemon flavor actually deepens on day two. Pro tip: Place parchment between slices when stacking to prevent frosting smears. For longer storage, freeze unfrosted cake wrapped tightly for 2 months—just whip up fresh frosting when ready to serve.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?
You can, but fresh makes a HUGE difference! Bottled juice works in a pinch (about 1.5x the amount since it’s less potent), but fresh lemons give that bright, vibrant flavor we love. Plus, you’ll need fresh lemons for the zest anyway—might as well juice ’em!

Help! How do I prevent a dry cake?
Three secrets: 1) Don’t overbake—start checking at 30 minutes. 2) Measure flour correctly (spoon & level!). 3) Let ingredients reach room temp before mixing. Oh, and never skip the lemon juice—it keeps things moist for days!

What’s a good nut-free milk alternative?
Soy milk works beautifully—it’s my top pick for richness. Oat milk adds slight sweetness, while coconut milk (the drinking kind) gives a subtle tropical twist. Just avoid rice milk—it’s too thin.

Can I make this gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend (I swear by King Arthur’s). Add 1/4 tsp xanthan gum if your blend doesn’t include it. The texture comes out just as tender!

Why did my frosting turn out runny?
Chances are your cream cheese or butter was too soft. Pop the bowl in the fridge for 15 minutes, then beat again. Still thin? Add powdered sugar 1/4 cup at a time until perfect.

Nutritional Information

Okay, let’s talk numbers—but don’t worry, this cake still tastes like pure indulgence! Here’s the scoop per generous slice (because who eats tiny portions of cake?):

Calories: 320 – Perfect for when you want something sweet without going overboard
Sugar: 28g – Mostly from natural sources like fruit and the sugar we add (hey, it’s dessert!)
Fat: 12g – The good kind from plant-based ingredients
Protein: 3g – Bonus points for a little protein in your treat
Fiber: 1g – Every bit helps!

Important note: These values are estimates based on the exact ingredients I use—your favorite brand of almond milk or vegan cream cheese might change things slightly. And if you make substitutions (like coconut sugar or gluten-free flour), the numbers will shift too. But honestly? When a cake tastes this good and makes you this happy, who’s counting? (Well, besides me—but I did the math so you don’t have to!)