Vegan Lemon Bundt Cake

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This vegan lemon cake is moist, tender, and bursting with lemony flavor! Simple to make and perfect with a cup of tea.

Confession: I wasn’t super excited about making this vegan lemon cake. I made it for you guys! I know lots of people love lemon cakes and figured you’d all want a vegan version. Lemon isn’t my particular favorite, but I was willing to take one for the team.

But that was before I tasted it. Holy moly, this was one of the best cakes I’d ever had. Maybe I had just never had a really good lemon cake before. This cake, my friends, was all things good: tender, flavorful, and just sweet enough. And best of all, because it’s a simple bundt cake, it was pretty fuss-free. Yay!

Jump to:
  • What You’ll Need
  • How to Make Vegan Lemon Cake
  • Leftovers & Storage
  • Frequently Asked Questions
  • More Vegan Cake Recipes
  • Vegan Lemon Bundt Cake

What You’ll Need

  • Non-dairy milk. Just about any variety that’s unflavored and unsweetened will work.
  • Vegan yogurt. I used Silk almondmilk yogurt. Preferably use plain yogurt that’s unsweetened, though vanilla yogurt will work in a pinch.
  • Lemon juice. You definitely want to use fresh squeezed for this recipe — it will give your cake the best flavor.
  • Lemon extract.
  • All-purpose flour. I haven’t tested the recipe with any other types of flour, so I can’t say if they’ll work.
  • Baking soda.
  • Baking powder.
  • Salt.
  • Vegan butter. You should be able to find this near the regular butter at your supermarket. Look for brands like Earth Balance or Miyoko’s. Make sure to bring it up to room temperature before getting started.
  • Sugar. Use organic sugar to keep the recipe vegan.
  • Vegan food coloring. This is totally optional — just use it if you want to add some yellow flavor to your cake. I used Watkin’s brand. You could also use a pinch of turmeric.
  • Powdered sugar. You also want to make sure this is organic.

How to Make Vegan Lemon Cake

The following is a detailed photo tutorial on how to make this cake. Scroll all the way down if you’d like to skip right to the recipe!

  • Stir your liquid ingredients together in a bowl or liquid measuring cup: milk, yogurt, lemon juice, and lemon extract. You can add the food coloring at this stage if you’d like, but I recommend holding off until the end so that you can have a look at the batter and decide if you need it (it’ll already be a bit yellow from the butter).
  • Now whisk the dry ingredients together in a large bowl: flour, baking powder, baking soda, and salt.
  • Place the butter and sugar in another mixing bowl and beat them together until they’re fully combined.
  • Begin adding the liquid mixture. Beat it in at low speed and add just a little at a time to prevent splashing!
  • Continue beating in the liquid mixture until everything is blended.
  • Now start adding the flour mixture, about a third at a time, beating in each addition before adding more.
  • Continue beating the mixture just until a smooth batter is formed — it should only take about a minute. You can add some food coloring at this time if you’d like your cake to be a bit more yellow.
  • Transfer the batter to an oiled and floured 10-inch bundt pan.
  • Pop the pan in the oven and bake it until a toothpick inserted into the cake comes out clean. You can whip up the glaze in the meantime.
  • You can use a knife to loosen the cake from the pan when it comes out of the oven, but wait until it’s completely cool before removing it from the pan and drizzling it with glaze.

Leftovers & Storage

Store any leftover vegan lemon cake in a sealed bag or container for up to 2 days at room temperature, up to a week in the fridge, or up to 3 months in the freezer.

Frequently Asked Questions

Can this cake be made gluten-free?

I haven’t tried making a gluten-free version, so I’m not sure. If you’d like to take a crack at it, try using an all-purpose gluten-free flour blend.

Can I use whole wheat flour?

I don’t recommend using regular whole wheat flour.

Why didn’t my cake rise?

This is usually due to baking soda or powder that’s dated. Test your baking soda by sprinkling a small amount in a glass of vinegar. Do the same for baking powder, but using water. They both should fizz. If either doesn’t, it’s time to toss and replace it.

Is yellow food coloring vegan?

Most yellow food coloring is made from synthetic ingredients and does not contain animal products. To be safe, you may want to go with a product that’s specifically labelled as plant-based or vegan. A pinch of turmeric is also an option for adding yellow color to dishes like this.

Where can I find vegan yogurt?

Most regular supermarkets carry vegan yogurt either near the dairy-based yogurt, or in the natural foods section. If you can’t find it there, try a place like Whole Foods. Look for brands like Silk, Kite Hill, and So Delicious.

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