• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Simple Vegan Desserts
  • About
  • Recipes
    • Baking Recipes
    • Breakfast Recipes
    • Gluten Free Recipes
    • Healthier Recipes
    • No-Bake Recipes
    • Quick & Easy Recipes
  • Contact

Vegan Treats Blogger

menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Contact
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Contact
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Recipes » Baking Recipes

    Published: May 25, 2022 · Modified: Sep 21, 2022 by DJ · This post may contain affiliate links · 4 Comments

    Eggless Lemon Cake Loaf

    Jump to Recipe·Print Recipe

    Aren't citrus-y cakes just the best and so refreshing? I recently uploaded my vegan orange cake to the blog and people love it, so I thought I'd make a similar one in the form of a yummy eggless lemon cake!

    Who wants a big slice? It's so light and fluffy. I hope you all enjoy it!

    PREFER TO WATCH INSTEAD?

    INGREDIENTS FOR THIS RECIPE

    A shot of the ingredients required for making an eggless lemon cake.
    • Soy milk – Soya is the best type of milk for vegan cake recipes.
    • Apple cider vinegar – All you need to do with this is mix it with the soy milk. This way you can create a vegan ‘buttermilk’.
    • All-purpose flour – This is the one and only flour you’ll need for this cake recipe.
    • Granulated sugar –Substitute for caster sugar if you don't have any at hand.
    • Baking powder & Baking soda – Say hello to the magical leavening agents.
    • Salt – I always recommend using fine sea salt!
    • Rapeseed/Canola oil – These are both the same oil.
    • Vanilla – Makes the cake taste even better!
    • Lemons – For juicing and zest. Add both to the cake batter.
    • Vegan butter block & Powdered sugar – For the buttercream.
    A shot of a moist slice of my lemon cake. It's filled generously with vegan buttercream.

    HOW TO MAKE MY EGGLESS LEMON CAKE LOAF

    For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.

    STEP BY STEP INSTRUCTIONS

    STEP ONE

    Mix the vinegar into the plant milk until it curdles.

    An aerial shot of curdled soy milk.

    STEP TWO

    Combine the dry ingredients in a large bowl.

    A photo of the dry ingredients, mixed.

    STEP THREE

    Next, pour in your curdled ‘buttermilk’.

    A photo of the curdled soy milk being added to the dry ingredients.

    STEP FOUR

    Once you have poured in the vegan ‘buttermilk’, add the remaining wet ingredients to the mixture.

    A shot of the remaining wet ingredients, now added to the bowl.

    STEP FIVE

    Now, fold your dry ingredients into the wet ones. Don’t mix at all. Just keep folding until everything is nicely combined and there are no pockets of flour left.

    The dry ingredients being folded into the wet.

    STEP SIX

    Next, equally pour the folded mixture into the two greased loaf pans. Bake the cakes in a preheated oven for 20 minutes.

    A photo of the eggless red velvet cake batter in the cake pans.

    STEP SEVEN

    Remove the cakes from the oven and allow them to cool completely.

    A shot of the eggless red velvet cake after being in the oven for 20 minutes.

    For instructions on how to make the glaze and buttercream frosting, see the full method on the recipe card at the bottom of the page.

    TIPS FOR MAKING AN EGGLESS CAKE

    • Pre-heat your oven for at least 15-20 minutes before you start baking. Patiently wait for your oven to reach the required temperature. You want it to have reached the stated temperature before you place the cake batter in the oven so that it bakes to the correct texture.
    • Use two loaf pans (20cm x 10cm). This will give you two perfectly-sized cakes for the amount of buttercream in this recipe.
    • Make vegan buttermilk instead of adding ingredients separately. You can make a vegan ‘buttermilk’ by mixing some apple cider vinegar with soy milk. In comparison to just plant milk, buttermilk has high acidity. This gives vegan cakes a much fluffier texture and a much better crumb. Buttermilk also helps to break down gluten.
    • Instead of mixing, fold instead. Once you have added the dry ingredients into your wet ingredients don’t mix it. Many people will tell you to avoid “over-mixing”. For my cakes, I prefer to avoid mixing altogether. Get yourself a wooden spoon and delicately fold the mixture over itself until there are no pockets of flour left. This will give you a super fluffy cake so please be patient!
    • Each oven is different! Yes, some ovens are quite old and some are newer so the accuracy of each one will differ. When a skewer comes out of your freshly baked cake clean, you know it is ready.
    A whole loaf of my eggless lemon cake. You can see the moist insides of the cake as the front has been sliced off.

    FREQUENTLY ASKED QUESTIONS

    Why is my lemon cake dense?

    Lemon cakes are high in acid so they need a good amount of baking powder. A baking powder deficit will result in your cake being dense, so make sure you use the amount that the recipe calls for.

    Why does my lemon cake not taste like lemon?

    Many lemon cake recipes only call for lemon juice but I think adding lemon zest can really enhance the flavour. Don't forget this option as it's a game changer!

    A side angle shot of my vegan lemon cake.

    HOW TO STORE MY EGGLESS LEMON CAKE LOAF

    I recommend that you store this lemon cake inside an airtight container at room temperature for up to three days or in the fridge for up to 4 days instead (also in an airtight container). Do not freeze.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A chunky slice of my new eggless lemon lemon. Filled with vanilla buttercream.

    Eggless Lemon Cake Loaf


    ★★★★★

    5 from 2 reviews

    • Author: Vegan Treats Blogger
    • Total Time: 40 minutes
    • Yield: 1 Cake 1x
    • Diet: Vegan
    Pin Recipe
    Print Recipe

    Description

    Who loves lemon cake like me? I think you'll love this loaf cake. Enjoy!


    Ingredients

    Units Scale

    For the cake:

    • 200ml soy milk
    • 1 teaspoon apple cider vinegar
    • 200g all-purpose flour (sifted)
    • 150g granulated sugar
    • 2 teaspoons baking powder
    • 0.5 teaspoon baking soda
    • 1 teaspoon salt
    • 50ml rapeseed/canola oil
    • 1 teaspoon vanilla extract
    • 50ml freshly squeezed lemon juice* (see notes)
    • Zest of 2 medium lemons

    For the vegan buttercream:

    • 225g vegan butter block* (see notes)
    • 240g powdered sugar* (see notes)

    Instructions

    Lemon Cake:

    1. Pre-heat your oven to 177 Celsius (350 Fahrenheit). Grease two 20cm x 10cm cake loaf tins with vegan butter then set aside. 
    2. Make your vegan buttermilk. Measure out the soy milk then add the apple cider vinegar to it. Give it a mix then set aside for 7-8 minutes until it curdles. Measure out the other ingredients while you wait.
    3. To a large mixing bowl, add the flour, sugar, baking powder, baking soda & salt. Mix well. 
    4. Next, pour in the curdled soy milk, oil, vanilla, lemon juice & lemon zest. Don't mix at all. Using a wooden spoon, fold the ingredients together by slowly scooping the mixture over itself. Keep folding the dry into the wet until there are no more pockets of flour. This takes a little longer than mixing but it results in a much better cake. Patience is key! 
    5. Equally divide the cake batter between the two greased loaf tins and bake in the centre of the preheated oven for 20 minutes. A skewer should come out clean at this point. 
    6.  Remove your cakes from the oven and let them cool in the tins for 15 minutes. Then remove the cakes from the tins and transfer them to a cooling rack to cool fully. Don't apply anything to the cakes until they have completely cooled down.

    Vegan buttercream:

    1. Add the vegan butter block to a stand mixer or a large bowl and cream for 2 minutes.
    2. Next add half of the powdered sugar. Beat the buttercream mixture until it is fully combined and has began to thicken. Then add the rest of the powdered sugar. Beat again until your buttercream is nice and thick. 
    3. Spread half of the buttercream in between the cake halves and spread the other half on top. 

    Notes

    •  Please use freshly squeezed lemon juice in this recipe instead of anything artificial. 
    • Use a block of vegan butter instead of spread. I love to use the Flora plant butter block and the Naturli vegan block. These create a much thicker vegan buttercream than a spread.
    • Not all powdered sugar is vegan. Be sure to check.
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Category: Bakes
    • Method: Baking
    • Cuisine: Lemon Cake

    Nutrition

    • Serving Size: 1 Slice
    • Calories: 400
    • Sugar: 48.9 g
    • Sodium: 611.1 mg
    • Fat: 11.9 g
    • Carbohydrates: 71.1 g
    • Protein: 3.7 g
    • Cholesterol: 0 mg

    Keywords: lemon cake, vegan cakes, vegan bakes, vegan buttercream, loaf cake, vegan baking

    Did you make this recipe?

    Tag us in your photos @vegan_treats_blogger — I love seeing your creations!

    More Baking Recipes

    • A gooey piece of my vegan banana pudding poke cake which is filled generously with pudding.
      Vegan Banana Pudding Poke Cake with Caramel
    • A close up shot showing a chunky piece of my vegan blueberry almond cake which is golden brown.
      Soft Vegan Blueberry Almond Cake
    • One of my vegan raspberry bars on a white plate. The filling is dripping out from the centre.
      Vegan Raspberry Crumble Oatmeal Bars
    • A close up shot showing one of my vegan red velvet bars which has a beautiful, soft texture.
      Vegan Red Velvet & White Chocolate Sheet Cake Bars

    Reader Interactions

    Comments

    1. Yvonne says

      September 19, 2022 at 2:01 pm

      Delicious recipe!

      ★★★★★

      Reply
      • Vegan Treats Blogger says

        October 23, 2022 at 2:00 pm

        🙂

        Reply
    2. Gail says

      September 01, 2022 at 9:31 am

      Wow!!!

      ★★★★★

      Reply
      • Vegan Treats Blogger says

        October 23, 2022 at 2:00 pm

        Glad you like it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Welcome to Vegan Treats Blogger! Delicious plant-based sweet treats are what we're all here for, right?

    You're in the right place and here, you will have everything you need to satisfy those cravings.

    More about me →

    Seasonal Recipes

    • Three golden cranberry muffins on a brown serving plate.
      Vegan Cranberry Orange Muffins with Streusel
    • A large creamy slice of vegan blueberry pie on a white plate. The rest of the cream pie is in the background.
      Vegan Blueberry Cream Pie (No-Bake)
    • A large slice of vegan banoffee pie on a white plate.
      Vegan Banoffee Pie Recipe
    • Three baked vegan Danish pastries on a white plate. They are golden brown and dusted with powdered sugar.
      Vegan Danish Mini Pastries with Strawberry Chia Jam Filling (Gluten Free Option)
    • One of my vegan raspberry bars on a white plate. The filling is dripping out from the centre.
      Vegan Raspberry Crumble Oatmeal Bars
    • An angled photo of a whole vegan blackberry cake loaf which is sliced and moist.
      Moist Vegan Blackberry Lemon Cake

    Popular Recipes

    • A thick slice of vegan black forest cheesecake which is topped with whipped cream and cherries. The filling is a pinkish chocolate colour.
      Vegan Black Forest Cheesecake (No-Bake)
    • A large, rectangular-shaped slab of my vegan nanaimo bar custard slices. The custard layer is creamy and thick.
      Vegan Nanaimo Bar Custard Slices (No-Bake + Gluten Free Option)
    • A large, chunky slice of vegan Biscoff cheesecake on a white plate.
      Vegan Biscoff Cheesecake (No-Bake)
    • An overhead shot of my vegan double chocolate pudding pie, displaying all its creaminess. It is also topped with white chocolate shavings.
      Vegan Double Chocolate Pudding Pie (No-Bake)
    • A pot full of vegan churros which are golden brown and coated with lots of cinnamon sugar.
      Spanish Fried Cinnamon Sugar Churros (Vegan + Gluten Free Option)
    • A chocolate covered vegan oat milk crepes on a white plate, filled with fresh fruit.
      Vegan Nutella Chocolate Oat Milk Crepes

    Footer

    ↑ back to top

    Contact

    • Contact

    About

    • Privacy Policy
    • About

    Copyright © 2022 Vegan Treats Blogger

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT