This beautiful dairy free / vegan lemon cake is light, moist and CRAZY delicious! Just like these vegan chocolate chip cookies, you’d never know it was free from anything. Teamed up with an incredible dairy free lemon curd, this vegan lemon cake will convince your friends and family that you’re a total pro when we know it was actually very easy to create! Shhhh, it’ll be our little secret…
Nope! The only items someone who doesn’t follow a dairy free/vegan diet may not already have is the soy milk and the dairy free spread. Both are very cheap and readily available from most supermarkets. Other than that, I’d be very surprised if you didn’t already have everything you need to make this fabulous cake right now!
Absolutely! There’s no silly new techniques, lengthy waiting times or unique/expensive equipment you need to be able to make it. We’re simply switching out dairy ingredients for dairy free and using a traditional cake making method. I promise, anyone can do it!
Want to bake like a pro?
Wowsers, where do I start??
I could honestly go on but I feel that at least sums up the main positives. This is genuinely one of the best cakes I’ve EVER made. Forget the fact that it’s dairy free!
Here is what you will need to serve 10-12.
(For a printer friendly version, see the recipe card at the end of this post)
For the Sponge
For the Filling/Topping
*I used this AMAZING vegan lemon curd recipe and it is absolutely perfect for this cake! Quick and easy to make and tastes wonderful.
Firstly, preheat your oven to 180°C/Fan 170°C and lightly grease & line your cake tins.
Now let’s prepare those ingredients! Measure out the milk (300ml | 1 Cup + 3 tbsp) in a jug, stir in the lemon juice (1 tbsp) and leave aside for later.
Melt the butter in a small bowl in 10 second intervals in the microwave.
Now sieve the flour (275g | 2 + 1/4 Cups), sugar (220g | 1 + 1/8 Cup), baking powder (1 tsp), bicarbonate of soda (1 tsp) together into a large bowl.
Make a well in the centre and pour in the milk, melted dairy free spread and lemon zest. Mix it all together with a spatula until it’s nice and smooth but don’t over do it!
Now divide that mixture between the two prepared cake tins.
Bake them on the lower shelf in your oven for 15-20 minutes until golden and a skewer inserted into the middle comes out clean.
Once cool enough to handle, remove them from the tins, peel off the baking paper and cool completely on a rack. Set aside while we make the frosting.
Either in an electric stand mixer or a large bowl with an electric hand whisk, beat together the dairy free spread (160g | 2/3 Cup + 1 tbsp), the icing sugar (420g | 3 + 1/3 Cups) and the lemon juice (2 tbsp).
Start out on a slow speed then, once the icing sugar has almost dissolved into the spread, increase to a higher speed and continue for 2-3 minutes. You want it to be light, airy and smooth.
Take one layer of cake and place it on a cake stand or plate.
You can either just spread on about half of the frosting with a spatula or you can load a piping bag with a nozzle (I used a 2M open star nozzle) and pipe ‘blobs’ around the edge. Continue for one more row just inside that then pipe a ‘snail’ to fill out the middle.
Now spread the lemon curd (150g | 1/2 Cup) on top of the other cake layer. Take it almost to the edge but not quite. (It will squash out a little when you sandwich the two layers together.)
Carefully turn this layer over and place straight on top of the frosted bottom. Then spread a layer of frosting over the top of the whole cake and pipe pretty ‘blobs’ (technical term) around the edge for decorative effect.
And that’s it! All that’s left for you to do is serve your dairy free / vegan lemon cake to your friends/family and wait for the praise. Also – don’t tell them it’s dairy free/vegan before they try a slice and I bet they won’t believe it when you tell them!
Don’t need to go dairy free / vegan? You might also like this beautiful lemon bundt cake recipe.
My personal preference is at room temperature covered by a food net/umbrella. This should keep it delicious for around 4-5 days. I never store it cake in the fridge as it draws out the moisture which renders your cake dry very quickly. I also don’t like to store cake in plastic tubs as sugar sweats in plastic – it never ends well!
I LOVE it when you share what you’ve made! You can get in touch by leaving a comment below, tagging me on social media or sending me an email. I don’t mind how, I just love hearing from you!
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This beautifully light, moist & delicious vegan lemon cake knocks all the others right out the park! The secret is that beautiful lemon curd and a clever ratio of ingredients...
Line the base of both cake tins and preheat your oven to 180°C/Fan 170°C.
Mix the lemon juice into the milk. Melt the dairy free spread in a bowl in the microwave in 10 second blasts.
Mix together the flour, caster sugar, baking powder and bicarbonate of soda in a bowl. Then pour in the milk, melted spread and lemon zest. Mix until smooth.
Divide between the two lined tins and bake in the lower half of the oven for 15-20 mins. Leave in the tins for 10 mins then remove and cool completely on a rack.
Beat together the dairy free spread, icing sugar and lemon juice until light, fluffy and smooth. (About 3 minutes)
Place a cake layer on a cake stand/serving plate. Load a piping bag with a star nozzle, pipe dots round the edge of the cake then fill the middle. (No one will see that bit so don't worry if it's not neat!)
Spread the vegan lemon curd onto the bottom of the other cake layer then place it on top.
Spread a thin layer of frosting over the top then decorate the edge with more piped dots to finish.
*I used this wonderful vegan lemon curd recipe which works great for this cake!
Store at room temperature under a food umbrella/net. Consume within 4-5 days.
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