This lovely lemon marmalade cake is perfect for all occasions. Made from whole wheat flour, it is heartier than a traditional cake, yet still light, thanks to the addition of lemon marmalade. It pairs perfectly with the simple icing glaze or on its own with a cup of tea.

Whole Wheat Lemon Marmalade Cake [Vegan]

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Cooking Time



For the Cake:

  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup warm water
  • 1/2 cup lemon marmalade
  • 1/3 cup vegetable oil
  • 2 tablespoons apple cider vinegar or white vinegar or lemon juice
  • 2 teaspoons zest of a lemon (optional)

For the Glaze:

  • 1/2 cup icing sugar
  • 1-2  tablespoons lemon juice


  1. Preheat oven to 355°F. Grease and line one 8-inch round cake pan. Or, generously grease and dust one 3-cup bundt pan.
  2. Whisk together first four ingredients in a large bowl.
  3. In another bowl, mix the next four ingredients. These are liquid ingredients.
  4. Add dry ingredients to the bowl that has liquid ingredients. Mix gently till well combined. Do not overmix. Stir in zest.
  5. Pour into the prepared pan. Bake for 25-30 minutes or till the top turns brown and a toothpick inserted in the center comes out clean.
  6. Remove from the pan after 5 minutes. Invert on the rack to cool. Slice when cold.
  7. For the glaze, mix lemon juice and icing sugar. The glaze should be thick and not runny. Pour over the cake.

Nutritional Information

Calories: 1,925 | Carbs: 84 | Fat: 170 | Protein: 16 Note: Excludes glazing and lemon marlade Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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