This is the most simple and delicious vegan lemon cake you will ever make! It's so fluffy inside that you won’t believe there aren't any eggs or dairy in this cake. Top this cake with plenty of iced sugar and the candied lemons (which are super easy to make) add a nice touch to this dessert. You can decorate it with edible flowers, as well.

Lemon Cake With Candied Lemons [Vegan]




Cooking Time




For the Cake:

  • 2 cups self-raising flour
  • 3/4 cup caster sugar
  • 1 teaspoon baking powder
  • Zest and juice from 1 lemon
  • 1/2 cup vegetable oil
  • 1/2 cup cold water

For the Frosting:

  • 1 cup icing sugar
  • 1 tablespoon vegan butter
  • 1 teaspoon soy milk or non-dairy milk of your choice
  • 1 teaspoon lemon juice

For the Candied Lemons:

  • 1 lemon, sliced
  • 1 cup caster sugar
  • 1/2 cup water


To Make the Cake:

  1. Preheat the oven to 392°F and prepare your cake tins. You could use a round tin or a square tin or even make these into cupcakes. Adjust cooking time accordingly. For cupcakes bake for 10 minutes.
  2. Mix the dry ingredients in a bowl and make a well in the center. Pour the wet ingredients into the dry ingredients and mix until just combined. Divide between the 2 cake tins (the cake will rise so don’t worry if it looks like there isn’t enough cake mix).

To Make the Frosting:

  1. Mix everything together in a bowl until smooth and creamy.

To Make the Candied Lemons:

  1. Slice the lemons into uniform rings. Mix the sugar and water together on low heat and add the lemon slices. Simmer for about 25 minutes. Remove from the heat and place on baking paper and into the refrigerator.
  2. Make sure the cake is cool before frosting. Assemble the cake any way you like and serve.

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