Fluffy Vegan Lemon Cake Recipe
Prep time
Bake time
Total time
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.
The bake time on round cake pans may be slightly shorter, check cakes at 25 minutes
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
Serves: 9" x 13" cake
  • 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 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)
  1. Grease and parchment line your cake pans and preheat the oven to 350°F
  2. 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.
  3. Prepare the cake batter by creaming the vegan butter with the coconut oil and the sugar on high speed until light and fluffy
  4. Combine the plant milk with the lemon juice, extract & zest and then combine the cornstarch with the aquafaba.
  5. 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
  6. 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!
  7. Once it has come back together, switch back to the paddle attachment
  8. Meanwhile sift together both flours, the baking powder and salt and then add about ⅓ of the dry ingredients to the mixer bowl while mixing on low-medium speed.
  9. Add half of the milk/lemon mixture and mix just until incorporated
  10. Add another ⅓ of the dry ingredients mixing just until incorporated lightly then add the last of the liquid and the last of the dry
  11. Whip on high for 30 seconds to develop the batter
  12. 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.
  13. Cool in the pan then flip out onto your serving platter and ice with buttercream, or build a layer cake as you desire!
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
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-lemon-cake-recipe/