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4.35 from 69 votes

Vegan Lemon Cake

The best vegan lemon bundt cake is moist, has rich lemon flavor, and is smothered in a sweet and tangy frosting.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Breakfast/Dessert
Cuisine: American
Servings: 16
Calories: 340kcal
Author: Lindsay Reynolds

Ingredients

For the Cake:

  • 3 1/2 cups unbleached all-purpose flour
  • 1/4 cup cornstarch
  • 2 1/2 tablespoons aluminum-free baking powder (or 2.5 teaspoons of regular baking powder)
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 3 tablespoons lemon zest (freshly grated)
  • 1/4 cup lemon juice (freshly squeezed from approximately 2 lemons)
  • 2 cups granulated sugar (or cane juice crystals)
  • 2/3 cup oil (I used safflower, but canole or melted coconut oil would also work.)
  • 1 2/3 cup almond milk
  • 2 tablespoons applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract (optional)

For the Glaze

  • 2-3 tablespoons lemon juice (from 1 lemon)
  • 3 tablespoons granulated sugar (or cane juice crystals)

For the Frosting:

  • 1 1/4 cup confectioners' sugar +4-6 tablespoons as needed
  • 2 1/2 tablespoons lemon juice (from 1 lemon)

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, whisk together flour, cornstarch, baking powder, salt, ┬áturmeric, and lemon zest.
  • In a separate mixing bowl, whisk together lemon juice, granulated sugar, oil, almond milk, applesauce, vanilla, and lemon extract.
  • Pour wet ingredients into bowl of dry ingredients, and whisk (or use mixer) everything together until just combined.
  • Oil and flour a large bundt pan (needs to hold 10-15 cups of batter). 
  • Pour batter into bundt pan and bake at 350 degrees Fahrenheit for 50-55 minutes, or until a toothpick comes out clean.
  • Once baked, remove cake from oven and allow to rest in bundt pan for about 5 minutes before turning pan over onto rack, plate, or platter to cool.

For the Glaze:

  • Place lemon juice (of 1 lemon) and granulated sugar in a saucepan, and bring to boil. Simmer for about 3 minutes. Remove from heat, and set aside.
  • When cake is on cooling rack (still warm), use pastry brush to brush glaze all over cake surface.

For the Frosting:

  • Place juice of 1 lemon (about 2.5 tablespoons) of lemon juice in a small bowl with confectioners' sugar. Add extra confectioners' sugar (a few tablespoons at a time) as needed until frosting is thick enough that you can see your spoon tracks for several seconds after stirring it.
  • Once cake is completely cooled (after about 1 hour), drizzle frosting on top of cake, letting it partially fall down the sides. 
  • Garnish with remaining lemon zest, and serve!

Notes

  1. This cake requires 4 lemons total: 2 lemons for the cake, and 1 lemon each for the glaze and frosting.
  2. This cake keeps for 3-4 days at room temperature, if stored in an air-tight container, or if tightly covered with plastic wrap.
  3. This recipe utilizes aluminum-free baking powder, which is different from your regular baking powder. Aluminum-free baking powder doesn't have the same metallic aftertaste as regular baking powder, but it also requires a little more to get the desired rising effect. If you don't have access to aluminum-free baking powder, use 2.5 teaspoons of regular baking powder in this recipe.

Nutrition

Calories: 340kcal | Carbohydrates: 61g | Protein: 3g | Fat: 9g | Sodium: 145mg | Potassium: 224mg | Fiber: 1g | Sugar: 36g | Vitamin C: 4.5mg | Calcium: 118mg | Iron: 1.4mg